American · Dinner
Houston frito pie
Skillet-built Texas chili poured over crushed corn chips, topped with shredded cheddar, diced onion and pickled jalapeno. Ground beef simmers with chili powder, cumin and tomato until thick and dark. Built in a single skillet and served immediately while the chips underneath stay partly crisp, partly soaked in chili.
$4
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
612Calories
33.8gProtein
37.5gFat
36.4gCarbs
6.1gSugar
4.8gFiber
991mgSodium
112mgChol
14.2gSat Fat
790mgPotassium
230mgCalcium
5.1mgIron
2.9mcgVitamin B12
9.2mgVitamin C
gluten-free-adaptable
spice-route
all-time-classics
Instructions
1
Prep
dice the onion, mince the garlic, crush the corn chips lightly in their bag to small shards, and measure out the canned tomatoes.
2
Saute
heat the vegetable oil in a small skillet over medium heat and cook the diced onion 3 minutes until translucent.
3
Brown
add the ground beef and minced garlic, breaking the meat apart, and cook over medium-high heat 5 minutes until no pink remains.
4
Bloom
stir the chili powder, cumin and smoked paprika into the beef and cook over medium heat 1 minute until fragrant.
5
Simmer
pour in the canned tomatoes, beef stock and tomato paste, scrape up browned bits, and simmer uncovered over medium-low heat 20 minutes until thick.
6
Build
scatter the crushed corn chips into a bowl, ladle the hot chili over the top, then scatter the shredded cheddar over the chili.
7
Plate
finish with the diced onion, pickled jalapeno slices and chopped cilantro over the top and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground beef
- 3 oz86g corn chips
- 11 onion
- 4 cloves4 cloves garlic
- 3 tsp3 tsp chili powder
- 1 tsp1 tsp cumin
- 1/2 tsp1/2 tsp smoked paprika
- 5.2 oz150g canned tomatoes
- 1/2 cup120ml beef stock
- 2 tsp2 tsp tomato paste
- 1 tbsp1 tbsp vegetable oil
- 2 oz56g cheddar cheese
- 4 tbsp4 tbsp onion
- 88 to 5 pickled jalapeno slices
- 2 tbsp2 tbsp cilantro
- salt, to taste
