Chili Fritos

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My husband loves cooking almost as much as I do. He made a huge batch of Turkey Chili for a cook-off at work this week.  I knew we’d have leftovers so I was trying to think of a creative way to re-purpose it. I remembered this recipe my mom made when I was kid.  It was a great weeknight dinner because it was easy to throw together and really tasty!  Chili Fritos is essentially just what it sounds like, Frito corn chips topped with Chili and other delicious toppings.  I think some people call it Frito Pie.

The great thing about Chili Fritos is that it’s basically just layering everything in a casserole dish.  I will admit it isn’t a very complicated recipe and some of my love for it is probably nostalgia, but I just had to share it.  When I think back on this dish, it’s with fondness.  I’m sure if you asked my mom about it, though, she would say it was just something easy she could throw together easily on a weeknight.  While my dad has always enjoyed cooking, my mom usually found it more of a chore (especially on weeknights after a long day of teaching).  Now that I am an adult planning meals, managing our schedules and cooking dinner, I think I have a better appreciation for my mom back then.  I wish I could go back as Future Rachel and tell 13-year-old Rachel to cut my mom some slack and lose the ‘tude.  Hindsight is 20-20, though right. 😉

Let’s get to it!

Start by heating up your chili.  I used our Turkey Chili, but you could certainly use chili out of the can.

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Pour the bag of Fritos in a 9″ x 13″ glass dish.  Top with the hot chili, then layer on the cheese. Next an even layer of diced onion,  and finally top with the tomatoes.

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Spoon onto plates and top with whatever you’d like- my favorites are salsa, sour cream and sliced olives.  I’m sure guacamole would also be fantastic!

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This makes about 4-6 dinner servings, or more snack-size servings for a party.

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Enjoy!

 

 

Chili Fritos
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Ingredients

  • 1 bag Fritos, original flavor
  • 3 cups homemade chili, or 2 15-ounce cans
  • 1/4 small onion, finely diced
  • 1 cup shredded sharp cheddar cheese
  • 1 large tomato, diced
  • sour cream, salsa, sliced olives for topping

Instructions

  1. Heat up the chili.
  2. Pour the bag of Fritos in a 9" square glass dish.
  3. Top with the hot chili and layer on the cheese, diced onion, top with the tomatoes.
  4. Spoon onto plates and top with salsa, sour cream, sliced olives and guacamole if desired.
7.6.5
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http://www.rachelpounds.com/2016/11/02/chili-fritos/

3 Comments

  1. Got 2nd in the cook-off. Byron's chili was killer, but a little spicer than we prefer.
  2. I can personally speak to how easy chili Fritos are to make and how tasty they are. I have to fess up that the recipe didn't come from me but rather Rachel's father!! He's the cook in the family, but even I can make these!!!
  3. I am always looking for another excuse to eat Fritos. This sounds amazing!

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