Wednesday, March 7, 2012

"Frito Chili Pie"

We grew up eating this stuff.  I was the pickiest eater alive as a child, so I took the time to pick out each and every chili bean; I started eating about the time everyone else had finished.  Eventually I decided it wasn't worth the time and that chili beans weren't that bad anyway.  But it wasn't until much later that I realized there were no Fritos in our chili pie.  I remember the first time I saw this on an actual restaurant menu (at Eskimo Joe's in Stillwater) and I told my friends that my mom made that all the time, except without the Fritos.  As it turns out, I like it much better without them. 

I think each of my sisters makes some version of this dish.  It's super easy, quick, and inexpensive- so that makes it pretty popular with all of us!  My oldest sister has actually grown to make fun of it because we all make it once in a while (or maybe a little more often...) so it seems that one of us is always making it. Anyway! To make non-Frito Chili Pie all you need is:

1 lb ground beef
1 pkg mild taco seasoning
2 cans chili beans
1 c. cooked rice
chips or taco shells
any toppings you desire (sour cream, cheese, tomatoes, cilantro, etc)

Brown your meat and drain any excess grease.  Sprinkle with seasoning and add beans.  Simmer while rice is cooking.  That's it.


I forgot to mention you might need some keeps tiny hands pretty occupied!


  1. That's very interesting -I've never heard of using rice. I may have to try that.

    Did you give Rachel flour just to play with?

    1. Chris is the one who came up with the rice addition; it makes it more like Chipotle or Qdoba. And yes, I often give Rachel flour to play with while I'm making dinner. It buys us a lot of time!