Emulsifier Free Classic Frito Pie
Total time50 min
Prep time15 min
Cook time35 min
4.6(26)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chili
- 1 lb ground beef (80/20)
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- ½ cup beef broth
- 1 tsp salt
- ½ tsp black pepper
For serving
- 4 cups fritos corn chips
- 1 ½ cups shredded cheddar cheese
- ½ medium white onion, finely diced
- 1 jalapeño, thinly sliced (optional)
- ¼ cup sour cream (optional)
Instructions
- 1
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes. Tilt the skillet and spoon off all but about 1 tablespoon of the rendered fat.
- 2
Add the diced yellow onion and green bell pepper to the skillet and cook over medium heat, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!