Frito Pie
Adapted from a recipe in a 1950's cookbook published by Frito Lay.
Time to Table
Prep Time
15 minutes
Cook Time
45 minutes
Servings
5
Difficulty
Easy
Ingredients
- 1 2lb. container of Custard Stand Chili Soup
- 2 1/2 C. Fritos
- 1 medium onion, chopped
- 1 green onion, chopped
- 1 1/2 C. shredded cheddar cheese
Custard Stand Chili Soup can be substituted with 2 1lb. containers of Custard Stand Hot Dog Chili & 1 15oz. can of chili beans.
Directions
- Pour Chili Soup into small cook pot and simmer on the stove for 30 minutes.
- While Chili is simmering, preheat oven to 350 degrees, chop the onions and shred the cheese.
- Cover the bottom of the deep dish pie pan with Fritos, reserving 1C.
- Cover Fritos with 1C of shredded cheddar cheese. Sprinkle chopped onion over the cheese.
- Pour in the hot Custard Stand Chili Soup.
- Stuff remaining Fritos around the edge of the pie pan, keeping the Chili Soup in the middle.
- Top with remaining shredded cheddar cheese.
- Bake in at 350 for 15 minutes.
- Remove from the oven and garnish with chopped green onion and a dollop of sour cream if you choose.
- Serve hot.