Frito Pie made with a frito crust, incredible chili filling and topped with mounds of glorious cheddar cheese.
This Fancified Frito Pie is the brainchild of Meagan Micozzi of Scarletta Bakes. I had the pleasure of reviewing her cookbook. I knew this recipe was the one I wanted to share with my readers. The name alone makes me smile. This is not your mother's frito pie, nor is it a frito pie in a bag. It's frito pie all grown up and ready for business. As all grown up pies should be.
Let me start by saying how much I adore Miss Meagan Micozzi. I started reading her blog in the summer of 2011. If I remember correctly we both used Foodbuzz back in the day. Meagan was a foodie rock star. I loved visiting her blog. Her posts would make me laugh and I always came away inspired. It took me some time to start commenting. I tend to be shy with bigger bloggers, just who I am. We started commenting back and forth, and developed a wonderful friendship. We both have the same twisted sense of humour. I love her wit, she always comes up with zingers that make me howl with laughter. I am lucky enough to count Meagan among my friends. She is incredibly generous of spirit and always has a way of making me laugh no matter what is going on in my life. Which if you know me there's some weird stuff going on in my life, endlessly. Meagan has been there making me giggle and keeping me focused on what really matters in life.
*Update as of 2015: Meagan made the decision to stop blogging for personal reasons. I still love and adore her. Her cookbook is still for sale on Amazon, and I still adore her recipes. I also still adore Meagan. I miss having her as a blogging buddy, but I fully understand her decision.*
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Frito Pie
Ingredients
For the Crust:
- 6 cups of corn chips
- ¾ cup all-purpose flour
- 4 tablespoons unsalted butter melted
- 2 large eggs lightly beaten
For the Chili:
- 2 pounds of ground beef
- 1 x 28-ounce can of crushed tomatoes in their juices
- 1 tablespoons cumin
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon ground ancho chile
- 1 and ½ teaspoons ground white pepper
- 1 teaspoon salt
- 3 tablespoons masa harina
- 1 x 15-ounce can pinto beans drained
- 1 and ½ cups grated sharp cheddar cheese plus more for serving (optional)
- pickled jalapenos for serving optional
- chopped fresh tomatoes for serving optional
Instructions
- Preheat the oven to 350 degrees F.
For the Crust:
- Place the corn chips in a food processor bowl with a steel blade, and whir it up till the corn chips become a coarse meal texture.
- Remove and transfer to a large bowl, stir in the flour, butter and the eggs. Stir until combined completely.
- Spray a 10 inch fluted tart pan with non-stick spray. Press the mixture into the pan, make sure you spread it up the sides of the pan.
- Bake in the preheated oven for about 30 minutes.
- Remove and set aside to cool.
For the Chiili:
- Brown the ground beef in a dutch oven over medium heat, make sure to break up the pieces so it's a fine texture. Once the pink is gone you can drain off the additional fats if you like.
- Add the tomatoes, cumin, onion powder, garlic powder, ancho chile, white pepper and salt.
- Bring this mixture to a boil, reduce the heat and cover, allow to simmer for about 25 minutes or so.
- Stir in the masa harina and beans, continue to simmer, uncovered this time, for about another 45 to 60 minutes.
- It's done once it's thick, and the smell is fragrant. Your house should smell fabulous at this point.
- Take the chili off the heat and pour it into the prepared crust you set aside earlier. Smooth it out so it's even.
- Top with the cheese, in my mind more is better. I love tons of cheese.
- Pop it in the oven at 350 degrees F for about 10 to 15 minutes, you want the cheese to get all melty and gooey.
- Remove from the oven and allow to cool for 5 to 10 minutes. You can unmold it or serve right out of the pan. It can be messy, don't sweat it if the first piece doesn't come out perfect. It's still freaking amazing frito pie.
- You can now top with optional toppings if you like. Or toss more cheese on top. You can never have enough cheese. Cheese rules the world.
- Serve with a bit old cheesy smile!
Notes
(recipe can be found on page 162)
You can check out Meagan's cookbook, The New Southwest on Amazon. It's an amazing cookbook. Meagan makes sure to explain Southwest ingredients so you know how to stock your pantry. She gives you important tips to help you learn as you cook. I always appreciate when cookbook authors do that. I don't just want to make the recipe, I want to learn why I'm doing the things it calls for.
Some things you should know about The New Southwest:
- It has more than 80 easy-to-follow recipes!
- There are colour photos for each recipe! (that's a huge bonus for me, I love seeing photos for each recipe)
- There is a detailed guide to stocking your Southwest pantry, great sections on spices, ingredients, chiles and must-have equipment!
- Sidebars full of awesome tips about ingredients and techniques! This is seriously useful, particularly for new cooks
- Fantastic cookbook I use again and again.
If you don't happen to win you can always order Meagan's stunning cookbook, The New Southwest through Amazon. It's totally worth the investment. You can also check your local bookstore to see if they stock this stunner. You will not regret buying this cookbook. It has recipes like Vegan Puffy Tacos with Cumin-Spiced Hummus, Pomegranate and Lime Chicken Thighs, and Peanut Butter and Jelly Empanadas. My personal favourites are this Fancified Frito Pie, Street Style Corn, Grilled Apple Pie and Chipotle-Spiced Grilled Cheese Sandwiches. Every single recipe I've tried rocked my socks off!
I cannot even begin to tell you how much I adore and admire Meagan. She gives me hope that my dream can be realized. I am so incredibly proud of her. This book is a stellar cookbook written by a talented cook. I just happen to be one of the lucky ones who can call her a friend.
I'd like to take a quick second to thank Meagan for asking me to write a blurb for the book. I was beyond honoured, and humbled to do so. I also want to thank you for your continued friendship. You are the wind beneath my wings, woman. Anyone who encourages me to embrace my silly side by taking our elf on the shelf into our construction zone for a photo shoot is a true friend. You get me. And that is everything in life.
Giveaway Closed!
Now enough of this sappiness and onto the giveaway. I have the distinct pleasure of being able to give away 1 copy of Meagan's cookbook, The New Southwest to 1 of my very lucky readers. It could be you! Enter below!
Disclosure Mumbo Jumbo:
Meagan's crew provided me with a copy of her book to review, for free. No moolah exchanged hands so you get honest feedback about the book. I was not paid to do this. I love Meagan so this was my pleasure to do.Â
The post contains affiliate links. To be specific it links to my Amazon Affiliate account, so if you purchase the book I get a few gold doubloons. I fully intend to use those gold doubloons to stock up on copious amounts of vanilla bean. It's a sickness, a compulsion really. Send help!
Toodles and smoochies! xx
Coco in the Kitchen
Happy 2014, doll!
First of all, I love the word "fancified."
And, second of all, I love this pie!
Looks devilishly good.
Hope you're doing well, KimmyBee.
Kim Beaulieu
Right back at ya.
Me too, fancified is just fun, and fancy. Fied.
It is devilishly good. You must try it.
Kate (@KatefromScratch)
Oh the good old days of foodbuzz! I remember it well. She is very inspiring, indeed as is this pie. It looks wonderful - can't wait to give it a go. Hope you're staying warm out there and have had a happy Tuesday!
Kim Beaulieu
I know right. I felt like we were all so connected back then.
I love Meagan. She is such a sweetheart. I sort of dig her. Plus she's just snarky and hilarious as hell which makes me like her even more.
Brianna
I love using cheese.
movita beaucoup
Best comment ever!
Kim Beaulieu
Right. I loved this.
Kim Beaulieu
Ha, love this.
Kim Porter
I love stuffed poblano peppers. This pie is speaking to me, too! Looks incredible!
Kim Beaulieu
Those sound amazing. I'm stuffing some stuff this week in fact.
Alice F
Frito pie is an old school throw back recipe and I love it! I grew up eating that. Would love to win this cookbook!
Kim Beaulieu
I just loved it. Such a cool recipe. The crust was impressive.
Rusty H
chipotle..!!
Kim Beaulieu
Good call.
Judi B
I would love some new Southwest recipes to try!
Judi B
I love cheese, cheese, and more cheese too!
Kim Beaulieu
It's a great book. I'll be pulling the winner's name tomorrow sometime. And cheese and more cheese rocks.
Cindy ~Hun... What's for Dinner?
That is a gorgeous Frito Pie! We're big on green chiles in our Southwestern inspired food.
Kim Beaulieu
Thanks so much. I really loved this recipe.
John@Kitchen Riffs
This is indeed fancy! Great idea, too. Sounds like a terrific book - thanks for the heads up.
Kim Beaulieu
Thanks John. I love her cookbook, and her blog. We've become such good friends. She's the one I email when I'm pulling my hair out at 3 am cuz I've taken on too much and want to scream. She always makes me laugh and realize how silly I'm being. I love her to bits.
adam @unorthodoxepicure
Damnit Kim! I usually click on your email alerts when you post ... and I'm always impressed. But did you have to include close-up photos of that gooey cheesey goodness? Seriously, I think I'm going to right-click on one of them and make it my laptop wallpaper. Shame on you!
P.S. - Happy 2014!
Kim Beaulieu
Ha, I did it just to torture you man. I was like "how can I make Adam chew on his shirt right now". Success.
Lol, this recipe was amazing. My dudes went nuts for it, and let's be honest, since I eat like a dude I loved it too.
Happy 2014 wallpaper man.
Sally Tews
Cook book looks awesome and I love to cook with cheese. 🙂
Kim Beaulieu
It's a great book and her recipes are truly inspired. And loaded with cheese.
Liz
I really like all kinds of peppers and cheese and spicy dishes.
Kim Beaulieu
Me too. I can't get enough spice in my life. We're actually making this huge wall of shelves to house all mine. I'm a spice junkie.
Liz
Nice recipe. Thank you.
Kim Beaulieu
Thanks Liz.
Franky
Cheese and chili spices - yummmmm my favorites.
Kim Beaulieu
I love all of that.
Christy Spurlock
CHEESE CHEESE AND MORE CHEESE
Kim Beaulieu
I like the way you think.
Annette
My favorite southwest -style seasoning is chipotle.
Kim Beaulieu
I love chipotle.
Shelly
I love fajitas!
Kim Beaulieu
Me too.
ChristyS
Yum! Frito Pie is a major comfort food for me - this looks like a fabulous new twist on it!
Kim Beaulieu
This recipe is truly amazing. Thanks for stopping by.
Maureen | Orgasmic Chef
I know you will feel intense, immediate sadness for me when I tell you that Fritos don't exist in Australia. I would LOVE this pie. 🙂
Kim Beaulieu
Okay that's it woman. Send me your address so I can mail you some of the goodies you can't get there. I can't take it any more. You need to move. Like next door to me preferably. xx
itzia
the chiles
Kim Beaulieu
Love!