Subj : Tailgating Grub - 41
To : All
From : Dave Drum
Date : Sat Oct 05 2024 09:38 am
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Frito Pie
Categories: Beef, Beans, Herbs, Cheese, Vegetables
Yield: 7 servings
1 tb Olive or vegetable oil
1 lb Ground beef, preferably
20 Percent fat
1 md Yellow onion, diced
1 oz Env taco seasoning
30 oz (2 cans) pinto beans;
- drained rinsed
19 oz Can red enchilada sauce
18 oz Bag Fritos; 1 cup reserved
- for serving
8 oz Shredded Cheddar
MMMMM-----------------------TO SERVE (OPT----------------------------
Diced white onion
Sliced scallions
Pickled jalapenos
Sour cream
Pico de gallo
Set the oven @ 400ºF/205ºC.
Coat a 9" X 13" baking dish with cooking spray.
In a large Dutch oven or heavy-bottomed skillet, heat
the oil over medium-high. Add the beef and onion,
breaking up the meat with a wooden spoon. Cook, stirring
occasionally, until the meat is browned and the onion is
translucent, 8 to 10 minutes. Lower the heat if the meat
is browning too quickly.
Sprinkle the taco seasoning over the meat mixture and
pour in 3/4 cup of water; mix well. Bring to a simmer
and cook until the liquid thickens and coats the pan,
scraping up any browned bits, 2 to 3 minutes. Add the
beans and enchilada sauce, stirring until combined.
Bring to a simmer and cook for 5 minutes.
Assemble the pie: Sprinkle half of the Fritos in the
prepared baking dish, followed by half of the Cheddar.
Cover with all of the meat filling. Finally, add the
remaining Fritos (minus the reserved cup) and Cheddar.
Bake until the cheese is melted and bubbly, 7 to 10
minutes. Rest for 5 minutes, then add the desired
toppings to the casserole, or spoon into individual
bowls and have eaters top as they please. Add reserved
Fritos for more crunch, if desired.
By: Kia Damon
Yield: 6 to 8 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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