Frito Pie

I found a recipe for Frito Pie that sounded good, except for that ingredient and this other one and I didn't want to cook it the way they suggested.  When all was said and done I had totally changed up the recipe and it is oh so yummy.  Even Josh thinks so and he is picky.  Here it is.  Make it, eat it, love it.

Brown ground beef in a skillet (or cook chicken, both are good, neither is wrong).


Make rice.  I use Mexican rice of any brand.  Let it sit and simmer during the next step.

Add half an onion and a generous hit of onion powder, 2 tablespoons of olive oil, 2.5 teaspoons of garlic salt, 3 tablespoons of chili powder (maybe more, I usually spill it so it tends to be more), 3-4 teaspoons cumin.  Stir.  Add a little water (~1/4 cup).  Stir again.

Put a layer of Fritos in the bottom of casserole dish.  Next layer on the meat.  Add a generous layer of cheese.  Put on two cans of diced Mexican tomatoes (I like Rotel tomatoes in lime and cilantro).  Add a second layer of Fritos.  Put on rice.  Top off with a final layer of cheese.

Stick the whole casserole in the oven until the cheese gets bubbly.  It takes about 10 minutes at 350F.