Yeah, I made a Frito Pie. I saw one in my Pinterest feed over the weekend, and it looked good. Monday was the bambino’s last day of kindergarten, and since there was no after-school care, I took the afternoon off. I had the time, so I made up a batch of Cincinnati chili, and thought I’d give the Frito Pie a shot.
It wasn’t bad. Different than what I normally do with my chili (I usually either have a 3-Way or just a bowl of it topped with cheese and oyster crackers), but nothing special.
Not that it was bad–Jay and I made short work of what was in that pie plate (okay, I’m the one who cleaned it out).
And I did like the way the chili made some of the chips a little soggy, if you will…Kind of like corn tortillas. Plus, the outer chips stayed crunchy, so there was a nice contrast there. And the nice thing is, you can easily make this into a 4-way or a 5-way Cincinnati-style Frito Pie. Just layer the onions and beans on top of the chili before adding all the cheese!
Or you can keep it simple like I did, and leave it at a 3-way.
Rachel @ Tramplingrose.com
Yields 4
10 minPrep Time
10 minCook Time
20 minTotal Time
Save RecipeIngredients
- 2 C corn chips
- 2 C Cincinnati chili, already prepared and warmed up
- 1 C shredded cheddar cheese
- 1 C red beans, optional
- 1 C diced white onion, optional
Instructions
- Preheat the oven to 350 degrees F.
- Place the corn chips in the bottom of a 9-inch deep dish pie plate. Top with the Cincinnati chili, beans and onions if using, and the cheddar cheese.
- Bake for 5-10 minutes, or until heated through and the cheese is melted.
Either way, it’s good stuff. A little taste of my hometown to start off the week.