If you haven’t figured it out yet, I LOVE to combine 2 great things into one magnificently morphed greater thing! Especially when it comes to food!
This time, Frito Pie became one with Enchiladas, simply because I had some Corn Tortillas laying around…and it made sense..lol! It also turned a basic Frito Pie snack, into a fun and yummy meal! Everyone loved it and it was SO easy!
What you’ll need:
1-24oz. can of Chili (your fave variety)
5oz. Fritos..give or take
2 cups Shredded Cheddar
Corn Tortillas
Tomatoes/Sour Cream for garnish
a 9×9 square baking dish
Directions:
Layer some Corn Tortillas in the bottom of the pan..and spoon some of the Chile evenly onto them, then some Cheese…
Top that with another layer of Tortillas, and Cheese~ keep layering until you’ve used up all of the Chili. Sprinkle the top with the Fritos and the remaining Cheese…
Bake it at 350 degrees for approx. 25 minutes, or until it’s hot and melty all the way through…
Serve it up nice and hot..with some toppings, of course! ~Enjoy! 🙂
Get that can of wolf brand out of there and make your own!!!!
Hi
Here is my own chili recipe. I don’t have any contest ribbons, but this is a big winner in my family. I don’t like crockpots. I make this in my 6 quart enamel Dutch oven. I know your recipe will be delish because I make a similar casserole!
Harvest Chili
3 lb ground beef
1/2 orange bell pepper, diced
1 cup diced onion (I prefer sweet yellow onions)
1 (28 oz can) crushed tomatoes
1 (14 oz) can pinto beans
16 oz tomato paste
2 cups water
2 cloves garlic, chopped
1-2 tablespoons salt
2 teaspoons paprika
1/2 teaspoon parsley
1/2 teaspoon cumin
1 teaspoon ground Spice Islands Grinders peppercorn melange (or regular pepper if you want)
1 to 1-1/2 teaspoons Spice Hunter (yup, Spice HUNTER) Salt Free Chili Powder Blend (this will save you buying tons of other spices)
1/2 teaspoon oregano
1 teaspoon cocoa powder
8 drops Chipotle Tabasco
1-1/2 tablespoons Worcestershire sauce (optional)
1 cup + a slosh of pumpkin beer
1 teaspoon red wine vinegar
Spray saute pan with PAM. Saute onion, garlic and bell pepper with ground beef until the veggies are soft and the meat is browned. Drain. Dump into a large Dutch oven or heavy-bottomed pot, Add everything else except for the red vinegar. Bring to a boil on medium-high. Once boiling, lower heat so the chili will simmer. Put the lid, leaving a little gap for steam to escape. Simmer for 1-1/2 to 2 hours until thickened, stirring every 30 minutes to prevent sticking. At 90 minutes, taste for seasoning adjustment. When chili is thickened, stir in red wine vinegar. Let rest 1 hour.
* if you can’t find pumpkin beer, try for another similar type (apricot, etc.). Pumpkin beer has a better flavor than pumpkin ale, for this recipe. Don’t put in light beer! It needs to have a complex flavor. This beer is usually available seasonally.
Well, hope I didn’t leave anything out or repeat anything. This comes out a bit like a Cincinnati chili, but is chunkier and (I think) better. I hope this will be helpful to you. I make up a big batch because it is perfect for football viewing. It freezes well, too.
Thank you for sharing…that sounds awesome! I can’t wait to try it! 🙂
It would be really easy to dismiss this as “low” cuisine fit for a less sophisticated audience, but HOLY GOD THAT LOOKS DELICIOUS. There are some nights you just want to throw together strong, delicious flavors without too much effort. I can’t wait to show this to my wife.