Entree: United States – New Mexico – Frito Pie (Open-faced chili and cheese served over corn chips)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, approx. 6 oz (170 g), diced
- 3 cloves garlic, minced
- 2 tbsp (30 ml) chili powder (preferably New Mexico chile powder)
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) dried oregano
- 1 tsp (5 ml) kosher salt, or to taste
- 1/4 tsp (1.25 ml) black pepper
- 1 (15 oz) can (425 g) crushed tomatoes
- 1 cup (240 ml) beef broth
- 1 (15 oz) can (425 g) red kidney beans, drained and rinsed (optional)
- 8 oz (225 g) corn chips (Fritos or similar)
- 2 cups (200 g) shredded sharp cheddar cheese
- 1/2 cup (120 g) pickled jalapeños, sliced (optional)
- 1/2 cup (120 g) sour cream (optional, for serving)
- 1/2 cup (30 g) green onions, sliced (for garnish)
- 2 tbsp (30 g) chopped fresh cilantro (for garnish)

Instructions

1. Heat oil in a large skillet over medium-high heat. Add diced onion and cook until translucent, about 4–5 minutes, then add garlic and cook 30 seconds until fragrant.
2. Add ground beef and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if necessary.
3. Stir in chili powder, cumin, oregano, salt, and pepper and cook 1 minute to bloom the spices.
4. Add crushed tomatoes and beef broth; bring to a simmer. Reduce heat and simmer gently 15–20 minutes until slightly thickened. If using, stir in drained beans and cook 5 minutes to heat through. Adjust seasoning.
5. To assemble, spread corn chips in a shallow baking dish or individual bowls. Spoon hot chili evenly over chips, then sprinkle shredded cheddar on top.
6. If desired, broil 2–3 minutes until cheese melts and bubbles (watch closely), or simply let cheese melt on top of hot chili.
7. Top with sliced jalapeños, dollops of sour cream, green onions, and cilantro. Serve immediately so chips remain crisp beneath the chili.