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I was making a batch of my Wendy’s Chili, and like anyone who has tasted this magic dish, my follow up thought was man, I wished I had a Frito Pie. What are they you ask? Thanks for asking… A Frito Pie is simply a dish of Frito’s splurge for the name brand here, cover them with chili, and top with cheese sauce, and a squirt of mustard. If you are lucky, someone has some chopped onions available. Yes, it may be a heart burn in the making, but the crisp saltiness of the Fritos smothered in chili, topped with cheese, almost makes me want to go back in the kitchen now.

My secret is out, I just outed myself. While that half back that I was in love with in high school is a long fading memory, Frito Pies are something you can make in your kitchen right now.

Yield: 1 serving
1 cup Fritos
3/4 cup chili (Wolf brand is a favorite on these, trust me)
1/4 cup shredded cheddar cheese
1 tablespoon chopped onions
Yellow Mustard – optional
Jalapeno slices – optional

In a bowl, pour corn chips to cover the bottom of the dish. Ladle on hot chili, sprinkle with cheese and onions. Top with yellow mustard and jalapeno slices if you desire.

So do you live in the South? Have you tried Frito Pie’s before? What do you top yours with? Better yet, share some of your guilty pleasures. I would never invite someone over for a Frito Pie, but I would sure make one if you hinted you wanted one

Thanks to my friend Denise we have the Frito Bandito!

Meat Mixture

1 1/3 lbs lean ground chuck
1 1/2 tablespoons masa corn flour
4 1/2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/2 teaspoon paprika
1/4 teaspoon cumin
1/2 teaspoon garlic salt
1/4 teaspoon sugar
1 teaspoon instant minced onion
1/2 teaspoon beef bouillon

 Taco Ingredients

12 taco shells

1 C. shredded Cheddar Cheese

1/2 head Shredded lettuce

2 Roma tomatoes, diced

Cooked Meat Mixture

Meat Directions

Mix together all ingredient except the meat. Stir the spice mixture well making sure that all spices have been blended well. Crumble ground beef and brown stirring well. Remove from heat, rinse with hot water and drain water and grease from beef.  Return beef to the pan and add spice mix.  Add 3/4 – 1 cup water to ground beef and seasoning and simmer on medium low temperature for 20 minutes. Simmer until most of moisture has cooked away. Remove from heat when moisture in meat as dissipated but meat is not dry.

Assembling the taco

You can refresh the taco shells by placing them in a baking dish into a hot oven, 350 degrees for 7-10 minutes.  To assemble tacos add a couple of tablespoons of ground meat, lettuce, cheese, tomatoes, and sour cream if desired.

1 lb. ground turkey

1 Tbsp. Taco Seasoning

1/2 medium onion diced small

1 tsp. salt

1/2 tsp. ground black pepper

1/2 tsp. ground cumin

Combine all ingredients in a bowl.  Shape into 4 meat patties.  Heat skillet over medium heat and add enough olive oil to coat the bottom of the pan.  Once the pan is hot, add turkey patties, and when browned on one side flip over this should take about 3-4 minutes. Cook thoroughly.  Serve with steamed veggies or even re-fried beans.

6 slices thick-cut bacon
2 slices study bread (white or whole wheat)
2 Tbsp. thick, smooth peanut butter

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  Lay the bacon on the baking sheet.  Bake until done but not overly crisp, about 20 minutes.  Drain on paper towels. 

Toast the bread and spread 1 tablespoon of the peanut butter on each slice.  Lay the bacon on top of the peanut butter on the common slide, top with the other slide of bread and serve.

1 pound ground round or other lean ground beef
1 1/2 tablespoons chopped parsley
1 tablespoon drained capers, chopped
1 teaspoon minced anchovies
1 egg
2 to 4 tablespoons chopped green onions
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 large clove garlic, minced
1/2 cup ground crackers
Salt and freshly ground pepper to taste

Mix all ingredients together and form into five 5-ounce patties. Cook to desired doneness.

Thanks to the ultimatium chef for sharing this recipe.

1 Tablespoon Olive Oil
4 Boneless, Skinless Chicken Breast Fillets
8 Asparagus Spears
4 Slices Mozzarella Cheese
Madeira Sauce:
2 Tablespoons Olive Oil
2 Cups Sliced, Fresh Mushrooms
3 Cups Madeira Wine
2 Cups Beef Stock
1 Tablespoon Butter
1/4 Teaspoon Ground Black Pepper

1)Heat 1 tablespoon of olive oil in a large skillet over medium heat. Flatten the chicken breast fillets by covering each fillet with plastic wrap and using a mallet to flatten the chicken to approximately 1/4 inch thick. Season each side of the fillet with salt and pepper.

2)Sauté the chicken fillets on each side until the chicken has browned a little, about 4 to 6 minutes on each side. Set chicken aside wrapped in foil to keep them warm. Keep the pan of drippings from the chicken to start the Madeira sauce.

3)On Medium heat, add 2 tablespoons of oil to the skillet. Add mushrooms and sauté for a couple of minutes. Add Madeira wine, beef stock, butter and pepper and bring sauce to a boil. Reduce heat and simmer for about 20 minutes or until sauce has reduced to about 1/4 of the original volume. The sauce will thicken and turn a dark brown color when it is done. Depending on the temperature of your stove, this may take a little longer.

4)In a medium saucepan, fill halfway with water and bring to a boil. Season water with salt and toss asparagus into the water and boil. Keep an eye on this step, you don’t want to over cook your asparagus. Depending on the thickness of your spears, this could take up to 3 to 5 minutes. When finished, drop the asparagus in a bowl of ice water to stop the cooking. The asparagus should be slightly tender when done, not mushy.

5)Set your oven to broil. Arrange the cooked chicken breast fillets on a baking pan and cross 2 asparagus spears over each fillet. Top with a slice of mozzarella cheese and broil for 3 to 4 minutes or until the cheese begins to slightly brown.

6)Serve by arranging 2 chicken breast fillets on each plate and spoon 3 to 4 tablespoons of Madeira sauce over the chicken.

Thanks to RLSafford for sharing this recipe.

Creamy Caper and Lemon Sauce:

2/3 cup mascarpone cheese
3 tablespoons reduced fat mayonnaise
1/4 cup milk
1/4 cup capers, drained and chopped
1 lemon, zested
1 tablespoon fresh chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Pork Milanese:
3/4 cup all-purpose flour
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 large eggs, lightly beaten
1 cup seasoned Italian bread crumbs
3 tablespoons vegetable oil
6 thin-cut pork chops

For the Creamy Caper and Lemon Sauce: Combine the mascarpone and mayonnaise in a medium bowl. Slowly add the milk, stirring as you go, until all the milk is incorporated. Add the remaining ingredients. Stir to combine. Set aside.

For the Pork Milanese: Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir together. Crack the eggs into another shallow dish and beat until combined. In a third shallow bowl, place the breadcrumbs. Season the pork with salt and pepper. Dip the pork, 1at a time first in the flour, then the eggs, then the bread crumbs. Warm the vegetable oil in a large skillet over medium heat. When the oil is hot place the breaded pork in the pan. Cook until golden and cooked through, about 4 to 5 minutes per side. Transfer the pork to a serving platter and serve with the sauce alongside.

Thanks to lynseykreek for sharing this recipe.

4 boneless chicken breasts
1 stick butter melted
2 Heaping Tbsp. minced garlic
3 Tbsp. lemon juice
1/2 cup Italian Bread crumbs
1/2 cup fresh ground Parmesan
3/4 tsp. Thyme (important)
Lemon Pepper

Mix the bread crumbs and parmesan in a large bag. Shake the chicken in it to coat. Save the extra crumbs.
Melt the butter in a baking dish. Add the Garlic, Thyme and lemon juice. mix it up.
Lightly lay each breast on it’s front to get moist then flip over in the pan. Sprinkle with remaining crumbs to recoat. Shake some Lemon Pepper on top.
Bake 40 min @ 400. Spoon some of the left over liquid over the cooked chicken, and over your accompanying side dish. I prefer a type of rice, like pilaf or brown. The smell and the flavor will knock you down.

Thanks cheezew for sharing this chicken recipe.

1 1/2 pounds of Sirloin Steak
1 envelope dry onion soup mix
2 cups water
Sautéed onion & green pepper
1 small can diced green chilies
Flour tortillas
Shredded Cheddar cheese
Salsa

1. Cut sirloin steak into bite size pieces.

2. Place in Crockpot, with chili’s, soup mix & water. Cook on low, 6-8 hours.

3. Chop onion & bell pepper in small stripes, sauté in olive oil.

4.Warm tortillas in microwave.

5. Drain beef mixture. Place in center of tortillas, top with cheese, salsa & onion & pepper mix.

Thanks to Arrington for sharing this fajita recipe.

2 15 oz. cans tomato puree
1 15 oz. can crushed tomatoes
1 15 oz. can tomato paste
2 cloves garlic, finely chopped
1 small onion, finely chopped
1 1/2 tbs. Italian Seasoning
4 shakes of Tabasco Sauce
1 c Red Wine Cooking Sherry
1/2 c Vodka (alcohol will evaporate)
2 tbs. Sea Salt
1/4 c sugar
1 standard box Manicotti pasta, cooked, drained & cooled
1 15 oz. Ricotta Cheese
1 egg
1 c Grated Parmesan Cheese
2 c Finely Shredded Italian Cheese Blend
2 c Mozzarella Cheese
1 to 2 lbs. Ground Beef
Wax Paper & butter knife

In large saucepan or stock pot, mix tomato puree, crushed tomatoes and tomato paste. Add chopped garlic, chopped onion, Italian seasoning, Tabasco Sauce, cooking sherry, vodka, and sea salt. Mix thoroughly. Allow sauce to cook for approximately 1 hour and then taste. If desired, add some or all of the sugar (sugar reduces the “tang” of the tomatoes). Continue cooking sauce on low heat for several more hours (ideally and for a richer blend of the seasonings, sauce should be refrigerated overnight and cooked for an additional 2-3 hours the following day for optimal flavor). Thoroughly cook ground beef and drain (rinse with water if necessary to remove all grease). Return to pan and season with a few shakes each of salt, pepper, garlic and onion powder, and cook for an additional 10 minutes. Remove and add meat to sauce. Cook pasta according the package directions, drain and allow to cool, separately, on wax paper. In a separate mixing bowl, blend Ricotta cheese, egg, grated parmesan and the shredded Italian cheese blend until thoroughly mixed.
Using the butter knife, begin to stuff the manicotti shells with cheese mixture until all is used. In a large baking pan (a lasagna pan is best), spread a layer of sauce that completely covers the bottom of the pan. Align the stuffed manicotti shells in the pan atop the sauce. Use remaining sauce to completely cover the pasta. Use as much or as little as desired of the mozzarella shredded cheese to cover. Bake in a 350 degree oven until cheese bubbles and begins to turn a golden brown. Remove, cool, and serve.

1 head of lettuce, chopped
1 pound ground beef
1 onion, chopped
1 can red kidney beans, drained
1 jar Pace Picante Salsa
2 tomatoes, chopped
2 cups grated cheese
1 small package nacho chips, broken
Dressing:
1/2 cup mayonnaise
5 tbsp sugar
Salt & Pepper to taste
1 small jar Catalina Dressing (optional)

Brown onion and ground beef and drain. Add kidney beans and set aside to cool.
In a separate bowl, mix salsa and mayonnaise, salt and pepper and set aside. Place chopped lettuce in a large bowl. Add chopped tomatoes, cheese and beef mixture. Top with chips. Pour salsa mixture over top and mix well. After serving place small amount of Catalina Dressing on top and mix well.

I usually make my dressing while the onion and beef are cooking and set it aside. I do not add the Catalina Dressing to my other dressing as not everyone likes it. Also, do not add the chips until ready to serve.

Thanks to JTill0915 for this salad recipe.

1 can cream of mushroom soup
1 can tomato soup 
1 can French onion soup
1 1/2 lbs. beef cubes about 1
5 carrots(sliced into round pieces)
4-5 large potatoes(cut into cubes)

In a crock pot add all ingredients and cook on high for about 5 hours or until meat and veggies are tender.

Thanks to lakergirl8689 for sharing this stew recipe.

1 whole 3-5lb chicken, cleaned and giblets/neck discarded
1 can tomato paste
1 Tbsp. chicken base
1/4 cup brown sugar
1 can chicken broth
1 Tablet Abuelita Mexican chocolate
1/4 cup Chili powder
2 Tbsp. ground cumin
2 Tbsp. ground cinnamon
1/2-3/4 cup creamy peanut butter
1 tsp salt

Place all ingredients except chicken into your crock pot. Mix well while heating on high. After chocolate is mostly melted add your chicken. Cover and cook the entire day, or at least 6 hours. Check taste for salt.
To serve, strain sauce and retain. Pull chicken off the bone.

Serve with warm tortillas, make burritos and serve with cheese and sour cream. You can also serve this over white rice. This is a recipe that is requested constantly at potlucks and my 12 and 7 year olds love it.

Thanks to eysterfamily for sharing her crock pot recipe.

1 1/2 cup bread crumbs (I like Panko)
1/3 cup grated Parmesan cheese (the real stuff, not the green can)
1/3 cup ground almonds (use a food processor to grind sliced almonds)
2 tsp. garlic powder
1 1/2 tsp. paprika
3/4 tsp. salt
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 cup pasteurized eggs (sold in cartons or containers in the supermarket dairy section)
1 tbsp. olive oil
One whole chicken, in pieces

Combine dry ingredients in one bowl and wet ingredients in another. Dip each piece of chicken into the egg mixture, then dip into the bread crumb mixture and coat thoroughly. Lay the pieces out on a baking sheet and freeze, then combine in a zipper bag and store in the freezer.
To cook, thaw completely. Preheat oven to 375 degrees. Lay chicken on a baking sheet, preferably on top of a baking rack, and bake for 60 to 75 minutes. (I like to give the chicken a quick spritz of cooking oil spray before baking to make it even crisper.)

Thanks to JC in PA for sharing this chicken recipe.

Heat oil in pressure cooker bottom over medium high heat.  Brown chuck roast on both sides.  Mix beef stew seasoning in water and add to meat.  Add beef broth. Secure lid and reduce heat when pressure regulator starts to rock. Cook for 1 1/2 hours.

While you can’t do potatoes or vegetables with this method, I reduce some of the liquid after cooking, thicken for gravy and serve with mashed potatoes.

Thanks to BenCasey for sharing this recipe.