I’m going to be perfectly honest. This #88 recipe is not good for you.
It is, however, delicious. I think there are some times in life you have to be ok with that.
This recipe comes from a small cookbook, Authentic Indian-Mexican Recipes, that The Boy picked up for me while we were at the Petrified Forest National Park in Arizona. The recipes were collected by a researcher in the early 1950s.
Frito Pie
- 3 lb ground meat
- 4 c cooked Pinto Beans
- 2 cans tomato sauce
- 16 oz pkg corn chips
- 2 c hot enchilada sauce
- 1 T red chili powder
- 2 t cumin
- 1 t oregano
- 1 large onion, chopped fine
- 1 T salt
- 12 chopped Jalapeno peppers
- Shredded cheddar cheese
Brown meat and add spices, beans, enchilada sauce, tomato sauce and onions. Simmer 10 to 15 minutes. Crush the corn chips and use to line a baking dish. Top with meat mixture, then sprinkle with cheese. Bake 20-30 minutes at 350F. Serves 12.
Notes:
- I cut the recipe in half, and the amount of meat by 1/3.
- I used kidney beans instead of pinto beans because I didn’t have pinto beans and wasn’t about to go to the grocery store.
- I didn’t use oregano because (gratuitous Shannah trivia) I’m allergic to oregano.
- I used medium enchilada sauce instead of hot and thought the dish was still plenty spicy.