Frito Pie

2 Cancerians cook, Libra eats
2 Cancerians cook, Libra eats @lynnD
Santa Fe, NM

Vegetarian version. What New Mexikids eat.

Frito Pie

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2 Cancerians cook, Libra eats
2 Cancerians cook, Libra eats @lynnD
Santa Fe, NM

Vegetarian version. What New Mexikids eat.

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Ingredients

30 mins
5-6 servings
  1. 1-2 tbspolive oil
  2. 1/2sweet onion, chopped
  3. 1 pkgTrader Joe's Beefless ground beef
  4. 2 cansS & W Pinquitos, small pink or red beans, or Ranch beans
  5. 1 bottleTrader Joe's Mild Red Enchilada sauce
  6. 8 ozcan tomato sauce
  7. I tbsp chopped garlic
  8. 1large fresh beefsteak tomato, chopped
  9. 4 ozcheddar cheese, grated
  10. 2-4 ozTrader Joe's bagged butter lettuce
  11. 1bagTrader Joe's Corn Dippers

Cooking Instructions

30 mins
  1. 1

    Heat olive oil on medium heat in a saute pan. Add onions and saute until translucent. Add Beefless ground beef and continue to saute until flavors are well combined, maybe 5-10 mins.

    A picture of step 1 of Frito Pie.
  2. 2

    Put beans in a sauce pan. Drain one can and use the entire contents on the other can. Heat over medium heat. Add 2 tbsp of tomato sauce and 2 tbsp of enchilada sauce. Heat until liquid is reduced, thickened and no longer runny.

    A picture of step 2 of Frito Pie.
    A picture of step 2 of Frito Pie.
  3. 3

    Add 1/3 cup of enchilada sauce and most of canned tomato sauce to beef mixture. Add garlic. Continue to saute to develop flavors, 5-10 mins.

    A picture of step 3 of Frito Pie.
  4. 4

    Meanwhile prepare other ingredients by chopping tomato, grating cheese.

  5. 5

    Put toppings in bowls, chopped tomato, lettuce, grated cheese.

  6. 6

    Assemble Frito pies in bowls for serving. Add a base of corn chips. Top with Beefless ground beef mixture, beans, cheese, tomatoes, and lettuce. Drizzle with enchilada sauce and serve.

    A picture of step 6 of Frito Pie.
    A picture of step 6 of Frito Pie.
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2 Cancerians cook, Libra eats
2 Cancerians cook, Libra eats @lynnD
on
Santa Fe, NM
A family of cooks, sharing our food adventures and skills. The eaters take it all in. sometimes surprising will their secret skills.#1) I'm a busy professional and mom. I made my first cake from scratch for my father's birthday when I was 10. It's been a great adventure cooking, making and eating ever since. Vegetarian for 30+ years. Exploring the challenges of baking at high altitude. Stretching into vegan techniques. Always ready to learn about new approaches, fresh and healthy ingredients. I appreciate keeping it simple. Sometimes in food, as in life, less is more.
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Comments

Chris Gan
Chris Gan @ChrissyAlpha
Looks great! I lived in ABQ for about 4 years and I miss Frito pies (and green chile even more!). Thanks for posting this!
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