I grew up in Manhattan. We had Frito's but no Frito pie. We also had no Walmart or Target or any supermarket larger than a standard studio apartment because real estate is way too expensive around here. It was a deprived existence. OK, not really. New York is an amazing place to grow up but we still had no Frito pie. Thanks to some of the wonderful southern foodies I've met through blogging though, I have been introduced to this creation and it sounded wonderful.
|"Walking" Frito Pie|
But now it was time for me to put a New York spin on this whole southern thing. It involves actually making a Frito crust and it involves beans in the chili. My Texan friends are rolling their eyes right about now. Listen up - beans are good, beans are healthy, beans give you more chili. New York chili has beans. And New York Frito pie gets made into a tart. A tart with a really amazing crust. In fact, I kind of want to make this crust with other fillings too. Or just eat it as is. Enjoy!
Prep Time: 25 Minutes
Cook Time: 50 Minutes
Ingredients (8 Servings)
- 1 Cup all purpose flour
- 1 1/2 Cups Frito's corn chips (approx. 3 oz.)
- 1/2 Teaspoon salt
- 1 Stick unsalted butter, chilled and cut into 1" pieces
- 1/4 Cup ice water
- 1 lb. Ground beef
- 1 Onion, peeled and small diced
- 1 Cup tomato sauce
- 1 Can (approx. 15 oz.) Red kidney beans, rinsed and drained
- 2 Tablespoons taco seasoning
- 1 Tablespoon chopped cilantro
- 1/2 Teaspoon garlic powder
- Additional salt and pepper to taste
- 1 Cup shredded cheddar cheese
Make the crust by adding the corn chips to the bowl of a food processor and pulsing a couple of times to break them up slightly. Add the flour and salt and pulse another couple of times. Add the butter and pulse just until the mixture resembles course crumbs. With the food processor running, slowly pour in the ice water until a dough ball forms. Wrap in plastic and refrigerate for at least one hour.
Preheat the oven to 350 degrees.
Roll out the crust to about a 12" circle and drape into a 10" tart pan with a removable bottom. Roll your rolling pin over the edges to trim off the excess dough. Prick the bottom several times with a fork and bake for 30 minutes.
To make the chili, brown the ground beef in a large skillet along with the onion and seasoning. Stir in the tomato sauce, beans and cilantro and season to taste.
Spoon the chili into the par-baked tart shell and top with the cheese. Return to the oven for an additional 20 minutes.
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