Slow Cooker Frito Chili Pie
From Not Your Mother's Slow Cooker
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- 2 pound(s) lean ground beef
- 8 to 10 clove(s) garlic chopped
- 2 to 4 tablespoon(s) chili powder
- 4 teaspoon(s) ground cumin
- 2-28 ounce(s) can chopped tomatoes undrained
- 2-16 ounce(s) cans pinto beans rinsed and drained
- salt and pepper, to taste
- 2-12 ounce(s) bags of regular size Fritos
- 1 pound(s) cheddar cheese shredded
- 1 large white onion, chopped
- Heat a medium-size nonstick skillet over medium heat. Add the ground beef and garlic and cook until there is no pink, using a wooden spoon or spatula to break up the meat. Drain the meat and place in the slow cooker. Add the ground chile, cumin, tomatoes with their juice, and pinto beans; stir well to combine. Cover and cook on LOW for 4-5 hours.
- Season with salt and pepper. To serve, place a handful of Fritos on a dinner plate. Top with a ladleful of chili and some shredded cheese .Garnish with chopped onions, if desired.
This recipe is a personal recipe added by ad5colorado and has not been tested or endorsed by MyRecipes.
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Slow Cooker Frito Chili Pie Recipe at a Glance
- COURSE: Main Dishes