Chilli Frito Pie From Casserole Queens Recipes

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.

Steps:

• 1.Heat oil in a large heavy bottom pot over medium high heat. Add beef in batches and brown on all sides, season with salt and pepper. Once all the beef is browned, add the spice dump to the beef and cook for 4-5 minutes more. Stir to make sure all the beef is fully coated in the spice dump. Pour in the tomato sauce, beef broth, Tabasco, and beer. Bring to a simmer, cover and continue to cook for 1 1/2 hours or until beef is fork tender. Stir once in a while to prevent chili from burning on the bottom. 2.When ready to serve, fill the bottom of a bowl with Fritos and top with a hearty helping of beef chili. Sprinkle the top with shredded cheese and enjoy!

Steps:

• Pre-heat oven to 350 degrees Heat the canned chili and any optional ingredients on the stove.
• Spread a thin layer of Fritos along the bottom of an 8x8 or 9x9 baking dish.
• Pour about half of the heated chili evenly over the bottom layer of Fritos.
• Completely cover the chili layer with a thicker layer of Fritos.
• Sprinkle about half the shredded cheese atop the Fritos.
• Pour the remainder of the chili atop the Frito/cheese layer.
• Completely cover the top chili layer with another thick layer of Fritos, then sprinkle on the remaining cheese.
• Bake in 350 oven for about 25-30 minutes, or until bubbly around edges and top cheese is melted.
• Allow to cool for about 5 minutes before serving.

Steps:

• Place 2 cups of corn chips in a baking dish.
• Arrange chopped onion and half of the cheese on the corn chips.
• Pour chili over onion and cheese, then top with remaining corn chips and grated cheese.
• Bake at 350 for 55-60 minutes.