A Frito Pie Recipe That's Fast, Easy, and Delicious

Ingredients

• 2 tablespoons Vegetable Oil (neutral oil, such as canola or vegetable)
• 1.5 pounds Ground Beef (85% lean, preferably freshly ground)
• 2 teaspoons Salt (kosher or table salt)
• 2 medium Onion (finely chopped; half for cooking, half for garnish)
• 6 cloves Garlic (minced)
• 2 tablespoons Cornmeal (fine cornmeal, adds texture and slight sweetness)
• 2 tablespoons Chili Powder
• 2 teaspoons Black Pepper (freshly ground)
• 1.5 teaspoons Cumin
• 1 teaspoon Dried Oregano
• 1 28‑ounce can Crushed Tomatoes (no added salt)
• 1.5 cups Mild Lager Beer (light‑bodied, not dark or bitter)
• 2 tablespoons Chipotle in Adobo Sauce (adjust to taste; adds smoky heat)
• 4 cups Fritos Corn Chips (crushed lightly; use original corn chips, not tortilla chips)
• 1 cup Shredded Cheddar Cheese (sharp cheddar works well)
• 1 small Jalapeño (thinly sliced for garnish (optional))

Instructions

1. Brown the Beef

   Heat 2 tbsp vegetable oil in a Dutch oven over medium‑high heat until it just begins to smoke. Add 1.5 lb ground beef and 2 tsp salt. Break the meat into quarter‑inch pieces with a wooden spoon and cook, stirring occasionally, until well browned and fond has developed on the bottom, about 12–14 minutes.

   Time: PT15M

   Temperature: medium-high

2. Sauté Onions

   Finely chop two medium onions. Add half (about 1 cup) of the chopped onions to the browned beef. Reduce heat to medium and cook, stirring, until the onions are softened and just beginning to brown, about 5 minutes.

   Time: PT5M

   Temperature: medium

3. Add Aromatics and Spices

   Stir in 6 minced garlic cloves, 2 tbsp cornmeal, 2 tbsp chili powder, 2 tsp black pepper, 1½ tsp cumin, and 1 tsp dried oregano. Cook, stirring constantly, for about 1 minute until fragrant and the cornmeal lightly toasts.

   Time: PT2M

   Temperature: medium

4. Add Liquids and Simmer

   Add one 28‑oz can crushed tomatoes, 1.5 cups mild lager beer, and 2 tbsp minced chipotle in adobo sauce. Stir to combine, scraping any browned bits from the bottom. Increase heat to bring the mixture to a gentle boil, then reduce to a low simmer.

   Time: PT5M

   Temperature: medium-high

5. Slow Simmer

   Reduce heat to low and let the chili simmer uncovered for 1 hour, stirring every 15 minutes and adjusting heat to maintain a bare simmer. The cornmeal will thicken the chili and give it a texture that clings to the chips.

   Time: PT1H

   Temperature: low

6. Prepare the Walking Taco Bags

   While the chili simmers, cut the top off each large plastic sandwich bag about a quarter‑inch and fold the cut edge over to create a small opening. Place each bag on a plate.

   Time: PT5M

7. Assemble and Serve

   Spoon about ½ cup of hot chili into each prepared bag. Top with a generous handful of crushed Fritos corn chips, ¼ cup shredded cheddar cheese, a sprinkle of the remaining raw onion, and sliced jalapeño if desired. Serve immediately while hot.

   Time: PT5M

Nutrition Facts

Calories

500

Protein

25 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g