Super Bowl and Game Day Recipes

Big Game Fritos® Pies

Everyone will love their own individual serving of Fritos Pie. This recipe is easily doubled or tripled.

Big Game Fritos Pies

Yield: 8 servings

Ingredients

  • 2 pounds ground beef (93% lean or leaner)
  • 2 teaspoons olive oil, divided
  • 1 medium onion, diced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cups beer (12 ounce can)
  • 1 (10 ounce) can diced tomatoes with mild green chilies
  • 1 (8 ounce) can tomato sauce
  • 2 tablespoons cornmeal or masa harina
  • 8 (1 to 2 ounce) bags Fritos® Corn Chips
  • 1 1/2 cups shredded Cheddar cheese

Instructions

  1. Heat large Dutch oven over high heat until hot. Add 1 teaspoon olive oil and ground beef. Cook for 8 to 10 minutes, breaking into small crumbles and stir occasionally. Work in batches if necessary to avoid overcrowding the pan and stewing the beef in it’s own juices. Remove beef; set aside.
  2. Heat remaining 1 teaspoon oil over high heat. Add onion; cook until evenly browned. Add cooked ground beef, chili powder, cumin, garlic and cayenne powder. Season with salt, as desired. Stir until combined.
  3. Stir in beer, tomatoes and tomato sauce; bring to a boil. Reduce heat, cover; cook 1 hour until chili thickens. Stir in cornmeal. If chili becomes too thick, add a little water. If chili is not thick enough, simmer until desired consistency is reached.
  4. Slice or fold open bags; spoon beef chili on top Fritos® Corn Chips. Top each bag with a sprinkle of Cheddar cheese. Allow to melt slightly, then serve and enjoy.

Notes

Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees F. Color is not a reliable indicator of ground beef doneness.

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 degrees F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.

Cook ground beef to 160 degrees F as measured by a meat thermometer.

Refrigerate leftovers promptly.

Nutrition

Per serving: 430 Calories; 22g Total Fat; 10g Saturated Fat; 1.1g Polyunsaturated Fat; 8.1g Monounsaturated Fat; 0g Trans Fat; 140mg Cholesterol; 640mg Sodium; 664mg Potassium; 11g Total carbohydrate; 42g Protein; 5mg Iron; 3.3mg Niacin; 0.6mg Vitamin B6; 137.2mg Choline; 4mcg Vitamin B12; 9.7mg Zinc; 49.9mcg Selenium; 2g Fiber

Attribution

Recipe and photo used with permission from: Texas Beef Council



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