Southwest Frito Pie

Cover Recipe- Southwestern Frito Pie, Taste of Home: Spring 2013

Cover Recipe- Southwestern Frito Pie, Taste of Home: Spring 2013

Today’s cover recipe comes from one of Taste of Home‘s little checkout stand magazines from Spring 2013: Southwestern Frito Pie.  These smaller magazines are the ones that you spot as you’re at the checkout stand in the grocery store.  Taste of Home publishes this one full of recipe cards that are meant to cut-out and keep.  The focus here is on Tasty Meals that you can make in 30 Minutes or Less.  This is a very popular concept for busy families!  The write-up inside points out the convenience of picking up Fast Food.  But they also share that it’s possible (and better for your family) to make great meals in a short amount of time.  Skip the drive thru!

The magazine offers 78 quick and delicious recipes- all favorites send in from cooks across the country.  They’re meant to be family-friendly meals and treats.  Some of the quick dishes offer ingredients within the recipe that utilize canned goods, frozen products and instant rice.  It’s not my usual style of cooking, but I understand how folks need to go that route sometimes in order to get meals on the table in a timely fashion.  It’s also a better way to go than bringing home fast food.  Read my notes below to see what I thought of the recipe.

Southwestern Frito Pie

Print Print Recipe

Southwest Frito Pie

Yield: 6 servings

Prep Time: 30 min

Cook Time: 20 min

Ingredients:

2 pounds lean ground beef (90% lean)
3 tablespoons chili powder
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
2 cups water
1 can (15-ounces) pinto beans, rinsed and drained
4 1/2 cups corn chips
2 cups shredded lettuce
1 1/2 cups (6 ounces) shredded cheddar cheese
3/4 cup chopped tomatoes
6 tablespoons finely chopped onion
sour cream and minced fresh cilantro, optional

Directions:

1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the chili powder, flour, salt and garlic powder until blended; gradually stir in water.

2. Add the beans. Bring to a boil. Reduce heat; simmer, uncovered, for 12 to 15 minutes or until thickened, stirring occasionally.

3. To serve, divide chips among six serving bowls. Top with beef mixture, lettuce, cheese, tomatoes and onion; garnish with sour cream and cilantro, if desired.

Tips:

*I used the 90% lean ground beef for this recipe, but I wouldn't recommend using any leaner than that. You definitely don't want your ground beef to be dry.
*My family does not like raw onion, so I cooked the onion along with the beef.
*I don't buy low-sodium beans because they tend to be pretty flavorless, so I recommend you don't either.
*I used Fritos.
*Iceberg lettuce isn't great in a salad, but it's nice in Mexican food because it has crunch to it.
*Sharp cheddar will give you the most flavor in your cheese.

*I added fresh avocado on top.

Source:  Taste of Home

The results:

I must admit that my family raved and raved about this recipe. This is the sort of food that they prefer (over my usual grilled chicken, veggies and rice in my never-ending attempt to serve healthy food), but they really did love this recipe for a change. Who doesn’t love a taco-style meal with added Fritos for crunch? It was good stuff.

Did this recipe deserve the cover spotlight?

I’d say, “Yes!” It’s definitely family-friendly, the meal came together very easily and it is the sort of meal that each family member can assemble on their own (adding their own desired fixings). Add avocado to make it even more appealing. Add additional lettuce to make it more salad-like.

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.

7 Responses to “Brunch Cinnamon Rolls”

  1. 1

    Averie @ Averie Cooks — September 19, 2013 @ 5:20 am

    Yeast-free rolls! you and Lori are on the same page with the recipes today. They look great!

  2. 2

    Tieghan — September 19, 2013 @ 6:06 am

    These look amazing! I love cinnamon anything, but addition of the nuts sounds perfect! YUM!

  3. 3

    Kayle (The Cooking Actress) — September 19, 2013 @ 7:16 am

    Mmmm these cinnamon rolls do look delicious-gotta love with a recipe surprises you (pleasantly :P)!

  4. 4

    Deborah — September 19, 2013 @ 11:17 pm

    I love it when a recipe turns out better than expected! These look great, and I love how easy they sound.

  5. 5

    Lori Lange — September 23, 2013 @ 8:47 am

    It’s so funny that we posted no-yeast cinnamon roll recipes on the very same day. It would be interesting to put the rolls side-by-side and taste test. These look great!

  6. 6

    Violet — October 15, 2013 @ 10:44 am

    Made these yesterday, following the directions exactly (but replaced walnuts for pecans) – SOOoooooo good. Best cinnamon rolls I’ve ever made or possibly tasted. I was a little nervous and skeptical after reading the ingredients but the final product blew my expectations out of the water. I’ll be making these over and over!

  7. 7

    Bea Long — December 17, 2013 @ 1:34 pm

    Was not a fan, I am so spoiled to the yeast rolls to me there was no comparison. It was like Amber said “a light fluffy BISCUIT” so no not the best Taste of Home cover this time just for me. I subscribe and try a lot of their recipes.

Leave a Comment