Frito Pie Skillet
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Tex-mex · 35 min · Beef · gluten-free
532 cal
26g protein
44g carbs
28g fat
per serving · estimated
Ingredients
- 1/2 lb Ground beef (85/15)
- 1 3/4 cups Corn chips (Fritos)
- 1 can (15 oz), rinsed Canned pinto beans
- 1 can (14.5 oz) Canned diced tomatoes
- 1, diced Yellow onion
- 3/4 cup Shredded cheddar cheese
- 3/4 tbsp Chili powder
- 1/4 tsp Ground cumin
- 1/4 tbsp Olive oil
Method (tap to check — screen stays awake)
- Preheat the oven to 375F. Heat oil in an oven-safe skillet over medium-high and saute the onion 3 minutes.
- Add the ground beef and brown, breaking it up, about 7 minutes, then drain excess fat.
- Stir in the chili powder and cumin, then add the pinto beans and diced tomatoes and simmer 5 minutes.
- Top the chili with the corn chips and scatter the cheese over them.
- Bake until the cheese is melted and bubbling, about 8 minutes.
- Let stand 2 minutes before serving.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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