Frito Pie

Combining flavors reminiscent of traditional Mexican street food with a mode of delivery that is unapologetically Tex-Mex, Frito Pie is a Southwestern staple that has taken the country by storm. Popular as an easy, low-cost meal option perfect for feeding a crowd, our take on the comfort food classic starts with piquant chipotles in adobo, soy sauce, spices and Otamot’s classic tomato sauce to bolster a slow-simmered beef stew. We then ladle the piping hot protein atop crushed Fritos, layering it with NY State Yellow Cheddar, our unbeatable Jalapeño Jack, crème fraîche, and slivered jalapeños.

Featuring

prep time
20minutes
assembly time
45minutes
Serves
6people

preparation & ingredients

2 Tbsp. cooking oil

1 medium yellow onion

4 cloves garlic

3 Tbsp. tomato paste

1 Tbsp. cumin

1 tsp. cayenne

1 tsp. dried oregano

2 tsp. onion powder

2 Tbsp. chili powder

1 Tbsp. chipotle chiles in adobo, minced

1 lb. ground beef, preferably 80/20

1 jar Otamot Essential Sauce

2 15-oz. cans pinto beans, drained and rinsed

1 Tbsp. masa (ground nixtamalized corn flour)

1 Tbsp. soy sauce

Kosher salt

Fresh black pepper

6 2-oz. bags Fritos

1/2 lb. New York State Yellow Cheddar, grated

1/4 lb. Maple Leaf Pepper Jack, grated

1 jalapeño, sliced

1/3 cup Vermont Creamery Crème Fraîche

In a large saute pan, heat the oil over medium high until shimmering. Add the ground beef and using a wooden spoon or spatula, break up the beef as to not form large clumps. Cook until the beef is no longer pink and remove to a reserved bowl with a slotted spoon. Do not wipe out the pan.

Dice the yellow onion and mince the garlic. Add the onion to the pan with the rendered beef fat and cook until softened, roughly 5-7 minutes.

Add the garlic and stir to combine, reducing the heat to medium. Add the tomato paste and minced chiles in adobo and toss to coat the onions and garlic.

Return the reserved beef to the pan and toss to coat. Add the cumin, oregano, chili powder, onion powder, and cayenne and season generously with salt and pepper.

Pour the Otamot Essential sauce into the pan along with the pinto beans and stir to incorporate. Simmer uncovered for 20-25 minutes to allow the flavors to meld. About halfway through the cooking time, whisk the masa into the mixture. This will give it an ever-so-slightly thicker consistency and enrich the roasted corn flavor of the dish.

Build your Frito pie by ladling the bean chili into an opened bag of Frito’s and topping it with the shredded cheeses. Dollop with the crème fraîche, and toss a few coins of slivered jalapeño over top. Enjoy with your favorite hot sauce.