Nothing reminds me of Texas football more than Frito pie. Salty, crunchy, meaty, cheesy, and you don't even need a plate. (But you definitely need napkins. I'm pretty sure I ruined more than a few high school band uniforms this way.) Here's an easy recipe for you to try this weekend as it feeds a Super Bowl party-sized crowd.
Friday Night Lights Frito Pie
Ingredients:
8 bags (1 or 2 ounces each) of corn chips
2 pounds ground beef
2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
2 tablespoon chili powder
1/4 teaspoon cayenne
1 teaspoon ground cumin
Salt to taste
1 and 1/2 cups of beer (brewed in Texas preferred)
1 can (10 ounces) of diced tomatoes and green chilies
1 can (8 ounces) of tomato sauce
2 tablespoons cornmeal or masa harina
1 and 1/2 cups grated cheddar cheese
Jalapeños, sour cream and diced onion (optional toppings)
Directions:
Set a large dutch oven over high heat, add half the olive oil and brown the ground beef. Work in batches if necessary to avoid overcrowding the pan and stewing the meat in its own juices.
Remove the meat and set aside. Add the remaining oil and the onion, and cook until nicely browned. Add in garlic, chili powder, cayenne, cumin and salt. Stir to combine.
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.
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.
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 and other toppings. Allow to melt slightly, then serve and enjoy.
SOURCE: Texas Beef Council, recipe courtesy Jess Pryles, jesspryles.com
Makes 8 servings.
Need more party ideas? Here are some of our other favorite recipes:
