About a week ago, I shared a slow cooker version of frito pie. Well, this week I have a quick stove top version to share. I must admit I like it just as much! This one is topped differently and is a fun change from the other recipe. It gets the addition of fresh ingredients that really compliment the meat mixture.
If you cut the fresh toppings up while the sauce simmers you really can have this meal ready in about 30 minutes. You can also double the sauce when you make it and freeze half for another time. This will even save you more time the next time you have this.
- 2 lbs. ground beef
- 3 Tbsp chili powder
- 2 Tbsp flour
- 1 tsp salt
- 1 tsp garlic powder
- 2 cups water
- 1 can (15 ounces) pinto beans, rinsed and drained
- 4–1/2 cups corn chips (I use Fritos)
- 1–1/2 cups (6 ounces) shredded cheddar cheese
- 3/4 cup chopped tomatoes
- 6 Tbsp finely chopped red onion
- Sour cream and minced fresh cilantro, optional
- In a large pot, brown beef until fully cooked; drain.
- Stir in the chili powder, flour, salt and garlic powder until blended; gradually stir in water.
- Add the beans and bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until thickened, stirring occasionally.
- To serve, divide chips among six serving bowls. Top with beef mixture followed by cheese, tomatoes and onion; garnish with sour cream and cilantro, if desired. Yield: 6 servings.
Recipe adapted from Taste of Home.