Frito Chili Pie

Frito Chili Pie...three words

that just make my belly instantly

say....mmmmmmmmm.

Some foods are just better in the 
fall of the year...chili is a quintessential
fall yumminess.  

Growing up, our Frito pie was simply

putting your Frito's in a bowl and covering

them with chips and cheese.  After 

having a request for Frito Pie...it has

been brought to my attention that

this can be baked into a glorious

casserole.  

After many Pinterest recipe browsings, 

and drooling over pictures of said PIE...

I am ready to make my own.

Frito Chili Pie

1 1/2 lbs lean ground beef

1 can Rotel

1 can chili beans

1 can kidney beans (drained)

1 pk chili seasoning

1 can tomato sauce

Frito's

1 cup cheddar cheese grated

 1 cup montery jack cheese grated

sour cream for topping 

Brown ground beef in a large skillet.

  Then add the 

rest of the chili ingredients.
Let simmer about 15-20 minutes. 
 Cover the bottom of a casserole dish with Frito's.  Top with a generous layer of the chili.  
I had alot of chili left over that
 I am gonna use
for loaded chili baked potatoes...
with lots of cheese and sour cream! 
They are the bomb!

After baking my pie, I realized I should
 have waited to add the next 
layer of chips and cheese. 
They say you learn from your mistakes...
well I am letting ya'll learn from mine.  
It was still yummy but the cheese can get a 
little tough if you cook it the whole time.

So bake just the bottom layer of chips and the chili at 350 for 15 minutes.

THEN add a top layer of chips and

a big layer of cheese...
and cook for 5 more minutes.
This will let the cheese stay ooey gooey!

I made my dad one to go before I 
was ready to bake the casserole, 
 I just added some chili
to the top of the Frito's and some cheese.
It works great either way.  

Enjoy your FALL! 

Love what you eat and eat what you love! :)