Subj : Tailgating Grub - 41
To   : All
From : Dave Drum
Date : Sat Oct 05 2024 09:40:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Frito Pie
 Categories: Beef, Beans, Herbs, Cheese, Vegetables
      Yield: 7 servings
 
      1 tb Olive or vegetable oil
      1 lb Ground beef, preferably
     20    Percent fat
      1 md Yellow onion, diced
      1 oz Env taco seasoning
     30 oz (2 cans) pinto beans;
           - drained  rinsed
     19 oz Can red enchilada sauce
     18 oz Bag Fritos; 1 cup reserved
           - for serving
      8 oz Shredded Cheddar

MMMMM-----------------------TO SERVE (OPT----------------------------
           Diced white onion
           Sliced scallions
           Pickled jalapenos
           Sour cream
           Pico de gallo
 
  Set the oven @ 400ºF/205ºC.
  
  Coat a 9" X 13" baking dish with cooking spray.
  
  In a large Dutch oven or heavy-bottomed skillet, heat
  the oil over medium-high. Add the beef and onion,
  breaking up the meat with a wooden spoon. Cook, stirring
  occasionally, until the meat is browned and the onion is
  translucent, 8 to 10 minutes. Lower the heat if the meat
  is browning too quickly.
  
  Sprinkle the taco seasoning over the meat mixture and
  pour in 3/4 cup of water; mix well. Bring to a simmer
  and cook until the liquid thickens and coats the pan,
  scraping up any browned bits, 2 to 3 minutes. Add the
  beans and enchilada sauce, stirring until combined.
  Bring to a simmer and cook for 5 minutes.
  
  Assemble the pie: Sprinkle half of the Fritos in the
  prepared baking dish, followed by half of the Cheddar.
  Cover with all of the meat filling. Finally, add the
  remaining Fritos (minus the reserved cup) and Cheddar.
  
  Bake until the cheese is melted and bubbly, 7 to 10
  minutes. Rest for 5 minutes, then add the desired
  toppings to the casserole, or spoon into individual
  bowls and have eaters top as they please. Add reserved
  Fritos for more crunch, if desired.
  
  By: Kia Damon
  
  Yield: 6 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Every time I get my act together, the curtain comes down.
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