Frito Pie Casserole
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 20 minutes
Cook time: 30-35 minutes
Servings: 6 to 8
Ingredients
- 2 pounds ground chuck
- 2 cups chopped onion
- 1 tablespoon minced garlic
- 2 (15-ounce) cans tomato sauce
- 1 (15-ounce) can Ranch Style Beans or chili beans, drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, rinsed and drained
- 1 cup beef broth
- 2 tablespoons ground cumin
- 1½ tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon ground chipotle chile pepper
- 2 (10.25-ounce) bags Fritos Corn Chips
- 1 (8-ounce) package shredded cheddar cheese
- sliced pickled jalapeños, for garnish
- chopped onion, for garnish
Directions
Preheat oven to 350 degrees. Spray a 3-quart baking dish with cooking spray.
In a large skillet, cook ground chuck, onion, and garlic over medium heat until beef is browned and crumbly; drain. Stir in tomato sauce, all beans, corn, broth, cumin, chili powder, salt, and chipotle pepper, and bring to a boil. Reduce heat, and simmer, stirring occasionally, for 10 minutes.
Arrange corn chips in prepared pan, and top with beef mixture; sprinkle with cheese.
Bake until hot and bubbly, 20 to 25 minutes. Garnish with jalapeno and onion, if desired.