I have a friend who grew up in Texas and talked about making a "Frito Pie", the ultimate in Texan comfort food. Frito is a brand of corn chip and sometimes the chilli beef is served in the corn chip bag! I decided (with his permission) to pimp his pie. Plenty for 4 very hungry people but could feed up to 6.If you're cooking to a tight budget, savings can be made by halving the amount of meat and doubling the beans, making your own enchilada sauce is half the price of buying ready made.Great served with chunks of avocado and with sour cream on the side. In Texas they have finely chopped onion which I find a little harsh for my palate so I've used spring onions instead.
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Ingredients
- 600 g enchilada sauce (my recipe or shop bought)
- 500 g minced beef
- 2 tbsp vegetable oil
- 1 red onion finely diced
- 2 cloves garlic finely chopped
- 200 ml chicken or beef stock
- 400 g tin pinto, black or kidney beans
- 4 spring onions sliced
- 150 g cheddar cheese grated
- 200 g corn chips
Garnish
- 8 cherry tomatoes quartered
- 1 avocado cut into chunks
- coriander leaves
- sliced jalapenos from a jar (optional)
- 200 g sour cream
Instructions
- Start by making the enchilada sauce (if using my recipe)
- Season the mince meat with salt. Heat a splash of oil in a frying pan over a medium high heat. When it's hot, add the mince and brown all over. You may need to do this in batches adding more oil as needed. Remove with a slotted spoon.
- Turn the heat down, add another splash of oil and sauté the onions for 5-10 minutes adding the garlic after 5 minutes. Return the meat to the pan along with the resting juices, stir then pour over the enchilada sauce and stock. Give it all a good stir, bring to a simmer and cook for 40 minutes.
- Preheat the oven to 180c Fan.
- Add the drained beans along with the white parts from the spring onions, Mix well, pour into a baking dish or roasting tin. Sprinkle with half the cheese over the meat, top with corn chips and finish with the rest of the cheese sprinkled over the corn chips. Bake for 20 minutes or until the cheese is melted.
- Serve sprinkled with the green parts of the spring onions, quartered tomatoes, avocado chunks, jalapenos chilli (if using) and coriander leaves.
Nutrition
Calories: 561kcalCarbohydrates: 46gProtein: 22gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 57mgSodium: 1031mgPotassium: 922mgFiber: 11gSugar: 8gVitamin A: 898IUVitamin C: 19mgCalcium: 220mgIron: 4mg
Tried this recipe?Let us know how it was!