Pescatarian Classic Frito Pie
Total time50 min
Prep time15 min
Cook time35 min
4.6(26)
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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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 1 tsp salt
- ½ tsp black pepper
For serving
- 4 cups fritos corn chips
- 1 ½ cups shredded cheddar cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy 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.
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