How About A Frito Pie Recipe For National Frito Pie Day?
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January 29th is National Frito Pie Day. How better to celebrate than making this easy recipe for dinner. Frito pie is actually a casserole, very popular in the Southwest. It’s spicy and cheesy. We slightly adapted the original version submitted to Taste Of Home by Jan Moon, Alamogordo, New Mexico. > Here’s a super-easy version that uses only three ingredients: canned chili with beef, cheese, and Fritos. (But we prefer the recipe below.) > The history of Fritos and the difference between Fritos and corn chips. > The history of the Frito Pie is below. > National Tortilla Chip Day is February 24th. Frito pie is a flexible casserole that you can customize with other stir-ins such as minced green chilies, sliced black olives, diced tomatoes, chopped onion or frozen corn kernels. Prep time 30 minutes. > See a video. 1. PREHEAT oven to 350°F. Blend the packet of seasoning into the beef. In a large skillet, cook the beef and the onion over medium heat for 6-8 minutes or until the beef is no longer pink and the onion is tender. Drain. Stir in the beans and heat through. 2. RESERVE 1 cup of the corn chips for topping. Place the remaining corn chips in a greased 13″ x 9″ baking dish. Layer with the beef mixture, enchilada sauce and cheese; top with the reserved chips. 3. BAKE uncovered, 15-20 minutes or until cheese is melted. Garnish with green onions. There are several sides that go with a Frito Pie main course, from a crisp salad to Spanish rice. First came Fritos, invented in the early 1930s in San Antonio, Texas by Charles Elmer Doolin (the history of Fritos). Later came the Frito Pie (a.k.a. the Frito Chile Pie), a simple, quick-to-prepare Tex-Mex-style dish that typically consists of Fritos corn chips topped with chili, cheese, and a whole contingent of optional toppings, from corn kernels to guacamole to olives to salsa. The exact origins of the Frito pie are a bit unclear, and there are competing claims about who first created it. The first version of the Frito pie was likely the creation to Daisy Doolin, the mother of Charles Elmer Doolin, the founder of the Frito Company. After she and Charles invented the Fritos corn chips we know today, Daisy came up with the idea of serving Fritos with chili as a way to promote the newly developed snack. More recipe development followed. Another claimant is Teresa Hernandez, who ran the first Frito Pie stand at the State Fair of Texas in the 1960s. However, regarding the “real” inventor: The phenomenon of two or more people inventing or discovering the same thing in two different locations without any contact, is called multiple discovery. Even in the Internet era, where it’s easy to search, it happens. Regardless of its origins—we can pretty much assure Texas—the Frito Pie quickly gained popularity and became a staple at fairs, festivals, sporting events, and casual eateries across the southwest. Individual portions can be created in a bowl, and family size-portions in a casserole dish or (of course), a pie plate. As for style, the basic recipe—layering a base of Fritos corn chips with chili, shredded cheese, and other toppings is often served in the original Fritos bag from whence the Fritos came. This is known as a Walking Taco or taco-in-a-bag (and can be made with Doritos or any kinds of chips) that are garnished with a variety of taco or nacho toppings. The Frito Company and H.W. Lay & Company, maker of potato chips, merged in 1961 to form Frito-Lay, Inc. CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM. |
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