Photo: Shannon Keller Rollins
From Yahoo Food’s Cookbook of the Week: A Taste of Cowboy by Kent Rollins
Green Pepper Frito Pie
Makes 6 to 8 servings
Prep Time: 20 minutes
Total Time: 30 minutes
Boy, this brings back childhood memories. At every rodeo or school game, the bestseller at the concession stand was Frito pie. Chili meat poured into a snack-sized sack of Frito chips was simple greatness. I thought I’d help this standby with a little more spice and give you more room to work with than just those little ole chip sacks. Dive in and feed the family, ’cause this is a classic.
2 pounds ground beef
1 yellow onion, chopped
1 large green bell pepper, chopped
1 cup diced tomatoes
3 tablespoons Worcestershire sauce
1 (15-ounce) can red enchilada sauce
Salt and black pepper
2 cups shredded cheddar cheese
2 to 3 cups Frito corn chips
Preheat the oven to 350°F.
In a 12-inch cast iron skillet (or other oven-safe skillet), begin browning the meat over medium heat.
When the meat starts to brown, stir in the onion and green pepper. Continue cooking, stirring occasionally, until the meat has browned completely, about 10 minutes. Drain the grease.
Reduce the heat to medium-low and stir in the tomatoes, Worcestershire and enchilada sauces, and salt and pepper to taste. Simmer for 5 minutes, stirring occasionally.
Remove from the heat and sprinkle the cheese evenly over the meat mixture.
Place the skillet in the oven and bake for 5 to 10 minutes, or until the cheese melts.
Sprinkle the Fritos evenly over the top. Lightly press the Fritos into the pie and serve.
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