TEXAS FRITO PIE
1 lb. extra-lean ground beef (I use 96/4 ground sirloin)
1 can (15 oz) chili-ready diced tomatoes (with liquid)
1 can (8 oz.) tomato sauce………………1 cup sour cream
1 can (15 oz.) chili or ranch beans, with liquid
1 TB chili powder…………………………...2 tsp. Kosher salt
1 tsp. cumin powder…………………….…1 tsp. black pepper
1 tsp. dried oregano…………………….…1/2 tsp. garlic powder
1 tsp. smoked paprika
1/2 cup white or yellow onion, chopped
Small can diced chili peppers, drained
2 cups Fritos corn chips (can also use small scoops tortilla chips)
1 to 1-1/2 cups shredded Mexican, Fiesta or Taco blend cheese
Fresh chopped cilantro or parsley (garnish)
Optional: Hot sauce on the side and/or sliced fresh or candied sliced jalapenos
Preheat oven to 350. Spray a 9” or 10” square pan (or casserole dish) with non-stick spray and set aside. (I used a 9" square pan and you can see from the photos that it was filled to very brim, so make sure that your 9" pan is fairly deep, if that's what you use.)
Cook the ground beef in a skillet over medium heat until just beginning to brown; sprinkle the salt, pepper and seasonings on top of the beef and stir it through while you’re browning it. Then add the onions and cook a few minute more until the onions are translucent. (don’t worry if the beef isn’t all brown b/c it will bake later) Remove from heat and mix in tomatoes, tomato sauce, chili peppers, and beans.
Sprinkle 1 cup of the corn chips in the bottom of the pan. Cover with the chili. Bake for 20 minutes. ** Take the pan out and spread the sour cream on top of the chili. Then sprinkle the rest of the corn chips evenly over the top of the sour cream ~ and the cheese evenly over the corn chips. Bake for another 5-10 minutes until the cheese is all melted.
Sprinkle the chopped cilantro or parsley on top before serving. (I put some slices of my "Cowboy Candy" on mine in photos. It's candied jalapeno slices, and the recipe is in my catalog.)
Serves about 6 people.