Upside Down Frito Pie Recipes

UPSIDE-DOWN FRITO PIE

Steps:

• In a large skillet, cook turkey and onion over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; stir in chili seasoning. Transfer to a 3- or 4-qt. slow cooker. Pour tomatoes and tomato sauce over turkey., Cook, covered, on low 2-3 hours or until heated through. Stir turkey mixture to combine. Top with beans. Sprinkle with cheese. Cook, covered, 5-10 minutes or until cheese is melted. Top with chips. If desired, serve with sour cream, minced cilantro and additional onion.

DEEP-DISH FRITO PIE

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F.
• Pulse 4 ounces (3 cups) of Fritos® in a food processor until finely ground. Remove and reserve half of the Frito® crumbs. Add the flour, egg, 2 ounces (1/2 cup) Cheddar, 2 to 3 tablespoons of water and 1 teaspoon salt to the crumbs in the food processor. Pulse until a uniform dough forms, add an additional tablespoon of water if needed.
• Transfer the dough to a 9-inch pie pan and use the bottom of a measuring cup to press evenly across the bottom and up the side of the pan. Prick holes in the bottom of the dough with a fork. Bake until lightly browned, 15 to 20 minutes. Set aside while making the chili.
• Meanwhile, heat the oil in a large skillet over high heat. Add the beef and cook, breaking it up with a wooden spoon, until browned but not completely cooked through, 6 to 8 minutes. Transfer to a medium bowl with a slotted spoon, leaving behind as much fat in the skillet as possible. Reduce the heat to medium, add the garlic, bell pepper and onion and cook, stirring, until tender but not browned, 6 to 8 minutes. Add the chili powder, tomato paste and cumin and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and reserved beef along with any accumulated juices to skillet. Bring to a simmer and cook, stirring and scraping up any brown bits from the skillet, until the liquid is almost evaporated, 6 to 8 minutes. Season to taste with salt and pepper. Add the cornstarch, reserved Frito crumbs and 2 ounces (1/2 cup) Cheddar and stir until combined.
• Transfer the chili to the pie crust, top with the remaining 4 ounces (1 cup) Cheddar, cover with foil and bake until the cheese is melted and the filling is bubbly, 15 to 20 minutes. Remove the foil and bake, uncovered, for 5 minutes more. Let cool 15 minutes then top with a layer of sour cream, guacamole and pico de gallo. Mound iceberg lettuce on top and sprinkle with pickled jalapeno slices, chopped onion, remaining Fritos and fresh cilantro leaves.

FRITO PIE

Steps:

• In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the beef , chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, beef stock, and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally. Mix the masa and flour together with a little liquid from the stockpot. Slowly stir in the masa slurry and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.

UBE UPSIDE-DOWN PIE RECIPE BY TASTY

Steps:

• Arrange an oven rack in the center position. Preheat the oven to 350°F (180°C). Set an 8- or 9-inch pie dish inside a large roasting pan.
• In a large bowl, whisk together the egg yolks and eggs. Add the sugar and whisk to combine. Whisk in the evaporated milk, then the sweetened condensed milk. Add the ube flavoring and whisk until well combined.
• Strain the custard through a fine-mesh sieve to get rid of any eggy bits, then pour the strained custard into the pie dish. Carefully fill the roasting pan with hot water, filling halfway up the sides of the pie dish. Cover the roasting pan with foil.
• Carefully transfer the pan to the oven and bake for 45 minutes. Remove the foil and bake for another 10-15 minutes, or until the custard is mostly set with a slight jiggle in the center.
• Remove the pie dish from the steam bath and let cool to room temperature, then transfer to the refrigerator to set overnight.
• Make the graham cracker crumble: In a medium bowl, mix together the graham cracker crumbs, brown sugar, and Greek yogurt until combined. The crumble should be moist enough to gather in a ball, but not too dry or wet to hold its shape when poked.
• Spread the graham cracker crumble over the chilled pie and spread evenly, all the way to the edges.
• Sprinkle a light dusting of granulated sugar over the graham cracker crust and gently brûlée with a kitchen torch until caramelized for a smoky finish. (Alternatively, broil for 1-2 minutes). Sprinkle purple sanding sugar on top, if desired.
• Enjoy!

DEBBIE'S FRITO® PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread corn chips in a 9x13-inch baking dish. Sprinkle olives evenly over chips.
• Mix chili with water in a large bowl; pour mixture over olives and corn chips. Top chili with Cheddar cheese.
• Bake in the preheated oven until cheese is melted, about 20 minutes.

FRITOS® PIE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix onion and green bell pepper into ground beef.
• Mix tomato sauce, diced tomatoes with green chile peppers, ranch-style beans, stewed tomatoes, and chili powder into beef mixture; bring to a boil. Reduce heat to medium and simmer until flavors have blended, 30 to 45 minutes.
• Layer corn chips and hamburger mixture into serving bowls and top with Cheddar cheese.

EASY NO BAKE FRITO PIE

Steps:

• Brown the beef and then drain.
• Add the kidney beans, tomatoes, salt, and pepper
• Let it simmer for five minuets
• Put Frito's into individual bowls
• Spoon the meat mixture on top of the Frito's.
• Add cheese.

UPSIDE DOWN ONE PAN PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Heat 1 tablespoon of olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat. Once the pan is hot, add the onion and cook until softened, about 4 minutes. Remove from the pan and set aside.
• Add the green pepper and cook until softened, about 5 minutes. Remove from the pan and set aside.
• Turn off the heat. Grease the pan with nonstick spray.
• Arrange the pepperoni in an even layer on the bottom of the pan. Top with the green peppers, onions, Parmesan, and mozzarella. Arrange the provolone slices over the shredded cheese in an even layer. Top with the pizza sauce and spread evenly.
• On a lightly floured surface, roll out the pizza dough to a 12-inch (30 cm) round. Gently lay the pizza dough over the pizza sauce, making sure the dough reaches to the edges all around. Brush the dough with the remaining tablespoon of olive oil.
• Bake for 25 minutes, until the dough is golden brown.
• Carefully remove the skillet from the oven. Place a large baking sheet on top, then quickly invert the pizza onto the pan.
• Return to the oven and bake for another 20 minutes, until the pepperoni begins to crisp.
• Slice into 8 wedges, then serve.
• Enjoy!