> The recipe for Frito Pie casserole.
> The history of the Frito Pie is below.
Elsewhere on The Nibble:
> The difference between corn chips and tortilla chips.
> The history of corn chips.
> The history of tortilla chips.
> The history of tacos.
> The year’s 25+ Mexican and Tex-Mex food holidays.
> The year’s 31 pie holidays.
[8] You can make original Frito Pie for a group without the mess of eating it from the Frito bag. The paper boats are especially good for cookouts.
RECIPE: FRITO PIE
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.
Ingredients For
1 pound ground beef
1 package chili seasoning or taco seasoning
1 medium onion, chopped
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 package (9-1/4 ounces) Frito corn chips (regular or flavored)
2 cans (10 ounces each) enchilada sauce or green enchilada sauce (milder)
2 cups shredded cheddar cheese
Garnish: thinly sliced scallions (green onions)
Optional garnishes or sides: chopped onion, cilantro, corn kernels (note Green Giant Mexicorn), diced tomatoes, guacamole, minced green chiles or sliced red jalapeños, roasted tomato salsa, sliced black olives, sour cream
Preparation
1. PREHEAT the 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 the cheese is melted. Garnish with scallions.
There are several sides that go with a Frito Pie main course, from a crisp salad to Spanish rice.
THE HISTORY OF FRITO PIE
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.
[9] Grab and go at Dr. BBQ (photo © Dr. BBQ | St. Petersburg, Florida).
