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.


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9 Responses to “Tropical Fusion Salad with Spicy Tortilla Ribbons”

  1. 1

    Nancy (n.o.e.) — April 12, 2010 @ 7:46 am

    This is just the kind of salad I go for, so I’m thrilled to see your review (and glad the salad made the grade).

  2. 2

    Maria — April 12, 2010 @ 9:58 am

    Looks like a winner to me!

  3. 3

    Michelle — April 12, 2010 @ 10:48 am

    Sounds interesting, but definitely too much heat for me. I like your adjustments though. Thanks.

  4. 4

    Katie @ goodLife {eats} — April 12, 2010 @ 6:10 pm

    YUM! Love all the color going on there. Going to bookmark this one for sure. And I have that same towel. Great photo!

  5. 5

    Fuji Mama — April 21, 2010 @ 8:00 am

    Mmmmm, this is totally my kind of salad. I think I need to make it just for me and make it extra spicy, LOL! I love all the color and mix of textures too. Thanks Paula!

  6. 6

    Christy — April 21, 2010 @ 8:11 am

    Wow! What a pretty salad. I love the colors and it looks like a truly tasty dish. Thanks for sharing.

  7. 7

    Marisa — April 21, 2010 @ 9:25 am

    Pretty pretty photo – better than the one on the cover in my opinion!

  8. 8

    Simone — May 24, 2010 @ 7:47 pm

    Wow! Thank you for posting! I saw this issue in the supermarket and went back to buy it 3 days later and it was gone. I called the magazine and they were no help. You saved the day! I will now be able to enjoy this salad. Thanks again!

  9. 9

    Sarah — June 7, 2010 @ 3:13 pm

    Hi Simone,
    I apologize you had difficulties getting your hands on a copy of the April/May 2010 issue of Taste of Home. Please contact Brenda Wendt in our Customer Service department directly at 800-934-0977. She will be able to help you out.
    Thank you!
    Sarah
    tasteofhome.com, Senior Editor

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