Fritos were always the let down chip when I was young. When my cousin, aunt, mom, brother, and I all lived together, we’d buy those chip packs with the variety. This started in about first grade. We were allowed to have one bag in our lunch, and then one when we got home from school for snack if we wanted. We didn’t always choose that snack, but it was an option. Our babysitters always liked it when we’d choose something from the pantry that way they didn’t need to cook. I don’t blame them either! They were only 12 or 13. On the rare occasion they did need to cook, my mom or aunt would make sure there was some mac and cheese in the house for them to cook, or chicken nuggets. Something simple.
Back to the Fritos. Fritos were always our least favorite chips in the variety pack. I mean we’d eat them, but they were always a disappointment. I remember my mom making Frito pie once or twice. That was our absolute favorite way to eat Fritos. This recipe is the first time that I’ve thought about Frito pie since I was little. It’s delicious! It’s silly what we forget about as we get older sometimes even favorite comfort foods!
Thanks to Christy at Boys Ahoy for this fantastic recipe!
- 1 lb. lean ground beef
- 1 can (16 oz) chili beans
- 1 can (8 oz) tomato sauce
- 1 can (15 oz) diced tomatoes
- 1 envelope low sodium taco seasoning
- 1 cup shredded cheddar cheese (2% fat kind)
- 3 1/2 cups corn chips (Frito’s)
- 1 1/4 cup fat free sour creamInstructions
- Cook ground beef until meat is browned; drain. Stir in beans, diced tomatoes, tomato sauce, taco seasoning mix and 1/4 c. of cheese. Sprinkle 1 cup corn chips in bottom of 8×8 baking dish or 9×13 dish. Cover with chili. Bake at 350 for 20 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 4-5 minutes longer.
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