Time 30m Yield 6 servings. Number Of Ingredients 7 Steps:
Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Stir in beans; heat through., Reserve 1 cup corn chips for topping. Place remaining corn chips in a greased 13x9-in. baking dish. Layer with meat mixture, enchilada sauce and cheese; top with reserved chips., Bake, uncovered, 15-20 minutes or until cheese is melted. If desired, sprinkle with green onions.
Time 15m Yield Serves 8 Number Of Ingredients 5 Steps:
Place 1 cup corn chips into each of 8 bowls. Ladle 1 cup West Texas Chili on top of corn chips in each bowl. Sprinkle each with ¼ cup Cheddar cheese and 1 tablespoon diced onion. Top with desired toppings.
Time 2h Yield 6 to 8 servings Number Of Ingredients 20 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.
Time 45m Yield 8 Number Of Ingredients 10 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.
Time 35m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Cook bacon in large skillet until fat is rendered. Add onion and garlic and cook until onion is softened. Add ground chuck and cook over medium high heat, stirring and breaking up lumps until browned, 3-4 minutes. Pour off excess fat and add salt, chili powder, cumin and tomato paste. Slowly add water and simmer 10 minutes, adding more water if necessary. Add beans until heated through. Divide corn chips among individual wide shallow bowls, top with chili. Sprinkle with cheese on top. Garnish with onion and jalepeno if desired.
Time 50m Yield 8 Number Of Ingredients 11 Steps:
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook beef and onions over medium-high heat, stirring frequently, until brown; drain. Stir in seasoning mix and water. Heat to boiling. Reduce heat to medium; simmer uncovered 3 to 4 minutes or until thickened. Stir in enchilada sauce and black beans; cook 1 to 2 minutes or until heated through. Place 4 cups of the corn chips in single layer in baking dish. Top with 1 cup of the cheese; spoon beef mixture over cheese, then top with remaining 1 cup cheese. Bake 18 to 20 minutes or until cheese is melted and edges are bubbly. Top with remaining corn chips and the green onions. Serve with sour cream and guacamole.
More about “frito pie recipes”
Time 30m Yield 4 to 6 servings Number Of Ingredients 20 Steps:
In a large, deep skillet, heat the olive oil over medium heat. Add three-fourths of the onion and cook, stirring occasionally, until just starting to soften, about 3 minutes. Add the jalapeño and garlic and cook, stirring occasionally, until the onion is softened and the vegetables are just starting to brown, about 5 minutes. Add the beef and a generous pinch of salt to the skillet. Cook over medium-high heat, breaking up the meat with a wooden spoon or potato masher, until cooked through, 6 to 8 minutes. Add the tomato paste, chili powder and cumin and cook until fragrant and the meat is coated, 1 to 2 minutes. Add the strained tomatoes, chicken broth and beans. Bring to a simmer, then stir in the beans and simmer over medium-low heat until thickened, 10 to 15 minutes; season with salt and pepper. While the chili simmers, shred the cheese and prepare your desired toppings. Position the oven rack 6 to 8 inches from the heat source and preheat the broiler to high. Spread the Fritos on a large rimmed baking sheet. Spoon the chili evenly over the chips, then sprinkle the cheese on top. Broil for 1 to 3 minutes, until the cheese is bubbling. Top with the remaining diced onion and your choice of toppings.
