Wednesday, January 18, 2012

Chili-Corn Chip Pie

D and I first heard of Frito Pie at our favorite BBQ joint. Never had it because, well, I don't want to eat out of a bag in a restaurant. Then my brother mentioned Tacos in a Bag in December. Then looking at the CL cookbook, I saw this, so I knew I should have it.

D made the chili early in the day, and I assembled it when I got home. It is kind of a silly dish, but fun and good. Plus you get Fritos. I liked the flavors.

I had with Refried Pinto Beans with Chipotle.

Chili-Corn Chip Pie

This recipe is a healthy version of Fritos Chili Pie. Often served from concession stands at fairs, festivals, and sporting events, this crowd-pleaser usually involves splitting the bag of chips open, ladling chili into the bag, and then topping with cheese, onions, and other garnishes.

YIELD: Serves 4
HANDS-ON:40 Minutes
TOTAL:40 Minutes
COURSE: Main Dishes

Photo by ALB

Cooking spray
1 pound ground sirloin
1 1/4 cups chopped onion
6 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/8 teaspoon kosher salt
1 tablespoon no-salt-added tomato paste
1 cup fat-free, lower-sodium beef broth
1/3 cup water
1 (10-ounce) can diced tomatoes and green chiles, undrained
4 ounces lightly salted corn chips (such as Fritos)
1/3 cup (1 1/2 ounces) shredded sharp cheddar cheese
1/4 cup fat-free sour cream
1/2 cup diagonally sliced green onion tops

1. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 5 minutes, stirring to crumble. Remove beef; drain. Wipe pan clean with paper towels. Add onion to pan; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in beef, cumin, pepper, and salt.

2. Stir in tomato paste; cook 1 minute, stirring occasionally. Add broth, 1/3 cup water, and tomatoes; bring to a boil. Reduce heat to medium, and simmer 15 minutes or until slightly thick, stirring occasionally. Remove from heat.

3. Place 1 ounce chips in each of 4 bowls, and top each serving with about 2/3 cup beef mixture, 2 tablespoons cheese, and 1 tablespoon sour cream. Sprinkle each serving with 2 tablespoons green onions.

Nutritional Information
Calories: 414; Fat: 21.9g; Saturated fat: 7g; Monounsaturated fat: 7.6g; Polyunsaturated fat: 5.5g; Protein: 24.5g; Carbohydrate: 29.2g; Fiber: 3.2g; Cholesterol: 68mg; Iron: 2.6mg; Sodium: 682mg; Calcium: 160mg

Cooking Light OCTOBER 2011

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