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Frito Pie

All at once, Summer collapsed into Fall. It's a fine time to enjoy the Lone Star State's famous repast, Frito Pie.

Y'all enjoy! See you next week!

Did you see last week's newsletter Chicken Fried Chicken

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Frito Pie

This was a real favorite when I was a kid (yes, they had Fritos back then), and it still is. With the Frito-Lay Company being based in Dallas, this dish is about as Texan as you can get.

The recipe, as written here, is perfect for a 9x9-inch dish. But for a crowd or, even better, tailgating, double the recipe and bake it in a 9x13-inch dish. Cover the hot dish well with aluminum foil to keep it warm or use an insulated carrier. Perfect for game day and a Super Bowl crowd, too!

  • 3 cups Fritos corn chips
  • 3/4 cup chopped onion
  • 1 cup grated cheddar cheese
  • 2-1/2 cups chili (your favorite -- homemade, canned, whatever)

  • Preheat oven to 350°F.
  • Spread 2 cups of Fritos in a baking dish (an 8x8- or 9x9-inch dish works great -- double the recipe for a 9x13-inch dish). Sprinkle half the onion and half the cheese over the Fritos.
  • Warm up the chili in a small saucepan. Then pour the chili over the onion and cheese.
  • Sprinkle the remaining Fritos, onion and cheese over the chili.
  • Bake for about 20 minutes until heated through and cheese is bubbly. Serve hot.
  • Kitchen tools you'll need:

    More: Tamale Pie, , Tamale and Frito Pie, Article: Texas' Frito Pie (Yes, you use Fritos).

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