southwest frito pie
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found this recipe in TOH Magazine, by Janet Scoggins, and I am posting for safe keeping, as I want to try it out for our football snacking time. It sounds perfect for me, as it probably isn't overly spicy/hot. I am not a fan of having my mouth on fire/numb and unable to taste things, but for those of you less whimpy, add hot peppers or cayenne pepper to taste and also any other toppings of choice.
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yield
6 -8
prep time
10 Min
cook time
30 Min
method
Stove Top
Ingredients For southwest frito pie
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2 lbs lean ground beef (80% lean)
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3 tablespoons chili powder
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2 tablespoons all-purpose flour
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1 teaspoon salt
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1 teaspoon garlic powder
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2 cups water
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1 (15 ounce) can pinto (or i like kidney beans) beans, rinsed and drained (optional)
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4 1⁄2 cups corn chips
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2 cups shredded lettuce
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1 1⁄2 cups shredded cheddar cheese
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3⁄4 cup chopped tomato
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6 tablespoons finely chopped green onions
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sour cream and minced fresh cilantro (optional)
How To Make southwest frito pie
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1In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the chili powder, flour, salt and garlic powder until blended; gradually stir in water.
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2Add the beans, if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until thickened, stirring occasionally.
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3To serve, divide chips among six serving bowls(or use smaller individual size Frito bags). Top with beef mixture, lettuce, cheese, tomatoes and onion; garnish with sour cream and cilantro, if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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