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Southwest Frito Pie

I got a real culture shock when we moved to New Mexico several years ago, but we grew to love the food. Now, back in South Carolina, we still crave New Mexican dishes, and this is one of my go-to favorites.—Janet Scoggins, North Augusta, South Carolina
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    6 servings

Ingredients

  • 2 pounds lean ground beef (90% lean)
  • 3 tablespoons chili powder
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 2 cups water
  • 1 can (15 ounces) pinto beans, rinsed and drained, optional
  • 4-1/2 cups Fritos corn chips
  • 2 cups shredded lettuce
  • 1-1/2 cups shredded cheddar cheese
  • 3/4 cup chopped tomatoes
  • 6 tablespoons finely chopped onion
  • Sour cream and minced fresh cilantro, optional

Directions

  • In a 6-qt. stockpot, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Stir in chili powder, flour, salt and garlic powder until blended. Gradually stir in water and, if desired, beans.
  • Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until thickened, stirring occasionally.
  • To serve, divide chips among 6 serving bowls. Top with beef mixture, lettuce, cheese, tomatoes and onion. If desired, top with sour cream and cilantro.
Nutrition Facts
1 serving: 615 calories, 38g fat (16g saturated fat), 143mg cholesterol, 915mg sodium, 25g carbohydrate (2g sugars, 3g fiber), 43g protein.

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