36min 4 ppl
Frito Pie
51 minutes
4 people
Medium31–60 min or 7–12 steps
51 min · 6 steps
Medium: 31–60 min or 7–12 steps
620 kcalper person
Protein 30g
Carbs 44g
Fats 36g
About this dish
A skillet of corn chips is smothered in a rich chilli con carne, topped with melted cheddar and diced onion for a fast, crunchy Tex-Mex favourite.
Allergy Info
Dairy
Diet Info
Meat
Ingredients
Fresh Produce
- Onionfinely chopped, plus extra to serve1
- Garlic clovesminced2
Meat & Poultry
- Beef Mince15% fat500 g
Dairy & Eggs
- Cheddar Cheesegrated150 g
Tins & Jars
- Kidney beanstinned, drained400 g
- Chopped Tomatoestinned400 g
Dried Goods
- Tortilla chips200 g
Spices & Seasonings
- Chilli powder2 tbsp
- Ground Cumin1 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil15 ml
Utensils
- Large frying pan
- Meat thermometer
- Baking tray
- Chopping board
- Sharp knife
Method
1
Heat the vegetable oil in a large frying pan over medium heat and cook the onion for 5 minutes until softened.
Approx. 6 minutes
2
Add the garlic and beef mince and cook, breaking it up, until well browned and a meat thermometer reads at least 71°C, about 8 minutes.
Approx. 10 minutes
3
Stir in the chilli powder and ground cumin and cook for 1 minute, then add the kidney beans and chopped tomatoes.
Approx. 4 minutes
4
Simmer for 20 minutes, stirring occasionally, until thickened, then season with salt.
Approx. 21 minutes
5
Divide the tortilla chips between four ovenproof bowls and spoon the chilli over the top.
Approx. 5 minutes
6
Scatter with cheddar and grill for 4 minutes until melted, then top with diced onion before serving.
Approx. 5 minutes
