Recipe by Bethany Warner
"Fritos® and chili! This was a real favorite when I was a kid, and it still is. With the Frito-Lay® Company being based in Dallas, this dish is about as Texan as you can get."
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corn chips (such as Fritos®)
shredded Cheddar cheese
2 1/2 cups
I defrosted some chili that was in the freezer, and it was very thick. I think this would have been better had my chili had a little more liquid, allowing the bottom layer of fritos to soften a bit. Also, oven temperatures vary, so I’ll start checking mine at 10 minutes the next time as mine dried out a little. Nice to have a new way to serve leftover chili, and it was enjoyed today for lunch. This is really pretty good and soooo easy. Would make again!
made love it except I add hot peppers texas made
This turned out really good with my homemade chili! I had this during the football game. Good stuff and super simple! Next time I will add some sliced black olives to enhance it. Thanks for sharing Bethany!
Betheny's Frito Pie Haiku: "Very, very dry. Gotta use a good chili. Shouldn't have baked it." Would've been much happier if we'd get heated the chili and layered it in a bowl w/ cheese and the Fritos, rather than baking, b/c the whole thing just turned way too dry. I used a previously-frozen homemade chili, and since it's the "starring" ingredient, I'm glad that I used it as this recipe really is only as good as one's chili. The combo of chili, cheese, onions, and Fritos is fantastic (cilantro on top for me too!); we just weren't thrilled w/ the results from it having gone into the oven.
Used some chili I had in the freezer. Very yummy not to mention quick dinner.
* Percent Daily Values are based on a 2,000 calorie diet.
Bethany's Frito(R) Pie
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 208
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