Week 20: Recipe #3--Frito Chili Pie

This recipe isn't the healthiest dinner I've made, but I saw this on a Food Network show called, "The Best Thing I Ever Ate", and was intrigued.  Then I found this recipe on the Pioneer Woman's website (see link below).  YUM!  My sister and I started out eating it from the bag but eventually broke down and poured the contents into a bowl, for ease of eating.  It wasn't as fun, but it was still mighty tasty.  We also cut up some avocado and added that as a topping.  I served this with fruit to make myself feel better about eating the rest of the meal.  Makes 8 servings.

Photo from Pioneer Woman

You'll Need:

• 2 lbs. ground chuck
• 3 cloves garlic, minced (optional)
• 1 can (12 to 14 oz.) tomato sauce
• 1 can (10 oz.) Ro-tel (diced tomatoes and chiles)
• 1/2 tsp. salt
• 1 tsp. ground oregano
• 1 Tblsp. ground cumin
• 2 Tblsp. chili powder (more to taste)
• 1 can (14 oz.) kidney beans, drained and rinsed
• 1 can (14 oz.) pinto beans, drained and rinsed
• 1/4 c. masa (corn flour) or regular corn meal
• 1/2 c. warm water
• 8 individual bags of Fritos
• grated sharp cheddar cheese
• diced red onion (optional)

Preparation:

1. Brown ground chuck with garlic in a pot over med-high heat.  Add tomato sauce, Ro-tel, salt, oregano, cumin, and chili powder.  Cover and reduce heat to low.  Simmer for 30 minutes.
2. Add drained and rinsed beans.  Stir to combine, then cover and simmer for another 20 minutes.  
3. Mix masa with water, then add to the chili.  Stir to combine and simmer for a final 10 to 15 minutes.  Set aside.
4. Serve by slicing the Frito bags open lengthwise.  Pile in chili and cheese, and diced onion if using.  Serve immediately with plastic forks.  

Recipe and link:  http://thepioneerwoman.com/cooking/2011/09/frito-chili-pie/