Friday Night Lights Frito Pie
Tailgate-ready Frito Pie that starts with hearty, beer-simmered Ground Beef spiked with chili, cumin, and a touch of cayenne; pile it over corn chips, top with cheddar, and let the melty, messy goodness feed a crowd.
Recipe Courtesy Of:
Cook Time: 1 hrs 30 mins
Servings: 8
Ingredients: 14
Ingredients
Preparation
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Step 1
Heat a large nonstick skillet over MEDIUM heat until hot. Add Ground Beef and cook 8-10 minutes, breaking beef into small crumbles and stirring occasionally. Remove the beef and set aside to drain.
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Step 2
Add olive oil and onion to skillet; cook until nicely browned.
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Step 3
Add ground beef back in, along with garlic, chili powder, cayenne, cumin and salt. Stir to combine.
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Step 4
Add in the beer, diced tomatoes and green chilies, and tomato sauce, then bring to a low simmer. Cover with a lid and allow to bubble and simmer so sauce reduces and thickens, and the flavors intensify, about 1 hour.
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Step 5
After an hour, stir through the cornmeal which will help to thicken the sauce. If sauce starts to get too thick, add a little water, and if it’s not yet thick enough, continue to simmer until desired consistency is reached.
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Step 6
Slice or fold open the bags, and spoon the chili on top of the corn chips. Then top each bag with a sprinkle of cheddar cheese. Allow to melt slightly, then serve and enjoy.
Nutrition Information
370 Calories
8g SAT FAT
32g PROTEIN
mg IRON
mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Based on 90% lean Ground Beef
Nutrition information per serving: Calories 370; Total fat 19 g (Sat. fat 8g; Trans fat 0g); Cholest. 95mg; Sodium 620; Total Carb. 13g; Fiber 2g; Total Sugars 3g; Protein 32g; Vit D (2% DV); Calcium (20% DV); Iron (20% DV); Potas. (16%DV)
The Essential Ingredients
Ground Beef: Also called ‘hamburger,’ is made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes – just be sure to drain any remaining fat after cooking.
Onion: These versatile root veggies bring a sharpness to any dish, without adding too much spice. Onions come in wide varieties, but are most often seen in white, yellow, and red. Onions are a staple of many cuisines and a pillar of classic mirepoix, a soup and sauce base consisting of carrots, onions, and celery.
Garlic: A flavorful bulb that is related to the onion family. It has a strong aroma (that fills your kitchen), a taste that enhances your dish, and is known for its versatility.
Chili Powder: A warm spice mixture with varying heat levels, made from ground dried chili peppers, garlic, oregano, and cumin. It’s commonly used in boldly flavored dishes.
Corn Chips: A crunchy snack made from cornmeal that is fried or baked. In this recipe, they serve as the crispy, salty base that holds up perfectly under a heavy scoop of hot beef chili.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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Why do I need to simmer the beef chili mixture for a whole hour?
Simmering the mixture covered for an hour allows the sauce to reduce and thicken properly while letting the bold chili spices, garlic, and beer cook down completely. This slow bubble is what intensifies the beefy chili flavor, so it stands up perfectly against the salty corn chips.
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What does the cornmeal or masa harina do at the end of cooking?
Stirring the cornmeal through the chili during the last step acts as a natural thickener. It absorbs excess liquid from the tomato sauce and juices, turning it into a rich, glossy gravy that clings to the ground beef rather than making your corn chips soggy.
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Can I substitute something else if I don't want to use beer in the chili?
Absolutely! If you prefer not to cook with beer, you can easily substitute the exact same amount of savory beef broth. It will still provide a wonderful depth of flavor to your meat base as it simmers.
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This is a great crowd pleaser and also perfect for tail gating.. Easy recipe. to make.
Great web site! I really like and have used several recipes!
Delicious and simple for a quick meal. I added chilli beans to mine and a little extra cayenne. I put mine in a bowl. Perfect!