Frito Chili Pie Recipe
Have you ever had a Frito pie? Well if not youre in for a treat because we made this Frito chili pie recipe in our Instant Pot last night and it was the bomb!
Have you ever had a Frito pie? Well if not youre in for a treat because we made this Frito chili pie recipe in our Instant Pot last night and it was the bomb!
- Carbohydrate 21.8353262873803 g
- Cholesterol 46.9647264571089 mg
- Fat 11.3793958610748 g
- Fiber 6.78760461807192 g
- Protein 16.8307287949384 g
- Saturated Fat 5.010570748966 g
- Serving Size 1 1 Serving (219g)
- Sodium 1053.0118296446 mg
- Sugar 15.0477216693083 g
- Trans Fat 1.41596586074952 g
- Calories 256 calories
Step-by-step
- If using Instant Pot set to saute and add ground beef and onions, cook until pink is gone, if making on stovetop do the same on low in a pot on the stovetop.
- Turn Instant Pot off or leave on low on the stovetop and add taco seasoning packet, mix until meat is covered with seasoning.
- Add can of black beans, enchilada sauce, and diced tomatoes and stir. Put lid on Instant Pot and close steam valve. Set to pressure high for 3 minutes or if using stovetop allow to heat up until it simmers nonstop while stirring consistently and then turn off stove and serve as directed below.
- Do a quick release on Instant Pot and serve as follows:Put a layer of Fritos, then a scoop of chili mixture, then fritos, a layer of cheese, slices of avocado, a dollop of sour cream and chives on top if desired. Serve!
Executing a three-minute high-pressure cycle on ground beef and aromatics requires immediate action once the timer beeps to prevent overcooking the beans and meat. Release the pressure manually right away by turning the valve to venting, stopping the residual heat from breaking down the texture of the black beans. Pressure cooking extracts maximum flavor from the taco seasoning and canned tomatoes in a fraction of the time required by a traditional simmer, concentrating the liquids without reducing them too aggressively.
Balancing the heavy salt content and dense fats of corn chips, melted cheese, and beef calls for crisp, acidic side dishes that cut through the richness. A sharp jicama slaw tossed with fresh lime juice provides the necessary crunch and tartness to reset the palate between bites of warm chili. Alternatively, serve a simple bowl of sliced radishes and cucumbers dressed simply in white vinegar, which offers a watery, clean contrast to the heavy starch of the corn chips.
Maintaining structural integrity in this dish depends entirely on layering the ingredients immediately before eating rather than mixing everything into a single pot. Corn chips begin absorbing moisture within seconds of contact with wet chili, so plating individual portions with a fresh base layer ensures the chips retain their distinct snap. Add the grated Mexican cheese blend while the chili is piping hot so residual heat melts the dairy without requiring a separate broiler step.
Storing leftover chili mixture separately from the corn chips and dairy prevents the starches from turning into an unappealing mush inside the refrigerator. Keep the sealed meat and bean base in an airtight container for up to four days, reheating it gently on the stovetop over medium-low heat with a splash of water to restore the proper consistency before assembling fresh bowls.
