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Frito Pie Comfort It's getting cooler, and we've noticed an increase in folks visiting our recipe page for Frito Pie. Looking for something more substantial to make for dinner? Here's our recipe for Tamale and Frito Pie. There's four ingredients! What can possibly go wrong?
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This four-ingredient recipe makes a great Tex-Mex treat just as it's written here. But I bet you're already thinking about what ingredients you could add to make it more interesting. Chopped onion and black olives immediately come to mind.
You can tell at first glance this recipe is at least several years old because it calls for a 1-pound can of chili. Canned chili is convenient, and Wolf Brand (no beans) is pretty good, but they along with everybody else have reduced their one-pound cans to 15 ounces (see Note). Also, depending on where you live, it may be difficult to get your hands on good tamales. If frozen tamales in the shuck are used, thaw them before using. Good tamales and chili make all the difference in this dish but, like I said, even if you put it together quickly with canned chili and canned tamales, it's a good, warming dish.
If you want to double the recipe, use a 9x13-inch dish.
Bake uncovered 20 minutes. Sprinkle with the shredded cheese and bake 5 to 10 minutes more, until the cheese melts and the mixture is bubbly.
Yields 2 to 4 servings.
The serving dishes in our photograph are Fiesta dinnerware.
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