Frito Pie: Need I say more?! This isn’t your everyday frito pie – this is the upgraded, grown up version! After a trip to Sante Fe, we knew we needed to give this classic recipe a try. This was inspired by the meaty, crunchy version in a bag and leveled up to a grown up remake with added healthy veggies and a few new flavors to give it a spin.
Frito Pie
Ingredients
- Heirloom Tomatoes
- Sweet Red Peppers
- 1 Poblano Pepper
- 1 LB. Ground Beef
- ½ Yellow Onion
- 1 Garlic Clove
- 1 Tsp. Salt
- 1 Tsp. Black Pepper
- 1 Tsp. Garlic Powder
- 1 Tsp. Cumin
- 1 Tsp. Chili powder
- 1 Tsp. Oregano
- 1 Can tomato sauce
- 1 can chopped tomatoes
- ¼ cup green chili
- 1 Red Onion
- 1 Head of Cilantro
- 1 Head of Green Onion
- 1 Head of Iceberg Lettuce
- 1 Cup Sour Cream
- 1 Cup Cheese
- 1 Can of Kidney Beans
- 1 Can of Pinto Beans
- ¼ Cup Cornmeal
- 1 Cup Guacamole
Instructions
- Add ground beef to oiled pan & let cook until browned
- Chop up the following, tomatoes, peppers, onion & garlic
- Add vegetables to the cooked meat & combine
- Add salt, pepper, garlic powder, cumin, chili powder & oregano, to taste
- Add tomato sauce, chopped tomatoes & green chili, combine
- Cover & let simmer for 20 minutes
- In the meantime chop the fresh cilantro, red onion, lettuce & green onion
- Add the kidney beans & pinto beans to the pot, combine
- Mix the cornmeal & water together to thicken the frito pie mixture
- Combine the cornmeal mixture to the frito pie & let simmer for 15 minutes
- Begin to assemble your frito pie & enjoy!