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Firehouse Frito Pie
Firehouse Frito Pie
7 Reviews
From: EatingWell Magazine, January/February 2012
Classic Frito pie is a pile of Fritos topped with beefy chili and runny cheese often made straight in the chip bag! Our refined and lightened version is fresh-tasting and delicious. A whole ½ cup of chili powder gives it plenty of punch, but be sure to use mild chili powder. If you have spicier chili powder, start with 1 to 2 tablespoons and taste as you go. Top with tomato, lettuce and just a little cheese (hold the Whiz, please).
- By: Carolyn Casner EatingWell Recipe Developer & Tester
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 1 tablespoon canola oil
- 1 large onion, chopped
- 1 pound 93%-lean ground turkey
- ½ cup mild chili powder
- 1 teaspoon ground cumin
- 1 large zucchini, shredded
- 1 28-ounce can diced tomatoes
- 1 cup reduced-sodium beef broth or chicken broth
- 16 5- to 6-inch corn tortillas
- Cooking spray, preferably canola oil
- 2 15-ounce cans red kidney beans, rinsed, divided
- 2 cups shredded Colby-Jack cheese or sharp Cheddar cheese
- 1 medium tomato, diced
- 2 cups shredded romaine lettuce
- 1 bunch scallions, sliced
- Pickled jalapeños (for garnish)
Preparation
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Active
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Ready In
- Position racks in middle and lower third of oven; preheat to 375°F.
- Heat oil in a Dutch oven over medium heat. Add onion and turkey; cook, stirring and breaking up with a spoon, until the turkey is no longer pink, about 5 minutes. Add chili powder and cumin; cook, stirring, for 1 minute. Add zucchini, tomatoes and broth and bring to a simmer. Partially cover and cook, stirring occasionally and maintaining a simmer, for 30 minutes.
- Meanwhile, coat both sides of each tortilla with cooking spray. Cut them in half, then cut each half into 1-inch strips. Spread the strips on 2 large rimmed baking sheets. Bake, rotating the pans from top to bottom and stirring halfway through, until crisp, about 25 minutes.
- Mash 1 cup beans in a bowl. After the chili has simmered for 30 minutes, stir in the mashed beans and whole beans. Cook until the beans are heated through, about 3 minutes more.
- To serve, place about ¾ cup tortilla strips in each of 8 shallow bowls. Ladle about 1¼ cups chili on top. Garnish with cheese, tomato, lettuce, scallions and pickled jalapenos (if desired).
- Make Ahead Tip: Cover and refrigerate the chili (Steps 2 & 4) for up to 2 days.
- Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
- Per serving: 446 calories; 17 g fat(7 g sat); 14 g fiber; 48 g carbohydrates; 29 g protein; 92 mcg folate; 58 mg cholesterol; 8 g sugars; 0 g added sugars; 4,375 IU vitamin A; 27 mg vitamin C; 368 mg calcium; 5 mg iron; 825 mg sodium; 1,070 mg potassium
- Nutrition Bonus: Vitamin A (88% daily value), Vitamin C (45% dv), Calcium (37% dv), Iron (28% dv), Folate (23% dv)
- Carbohydrate Servings: 3
- Exchanges: 2½ starch, 1 vegetable, 3 lean meat, 1 high-fat meat
Reviews 7
October 07, 2013
By: EatingWell User
Great flavor for a healthy take on the Frito Pie. I added sliced raw jalapenos on top as we like spicy. I love the addition of zucchini; a great way to hide something healthy that my picky husband would usually not eat. He never noticed and I never fessed up!
Pros: Easy, Healthy, Yummy
May 13, 2013
By: EatingWell User
Delicous
The recipe is delicious! I'm not sure how the chips are suppose to last 25 minutes in the oven. After about 10 minutes they were done for me. I accidentally grabbed a hot chili powder, so reduced the amount in the recipe, still turned out great.
Pros: tastes good!
Cons: burned chips
March 02, 2012
By: EatingWell User
Loved this chili! 1/2 cup chili powder sounded like alot to me but it was just perfect. I used McCormick's so it wasn't too hot. We used Fritos (sinful!) and all the toppings that were suggested.
February 07, 2012
By: EatingWell User
Easy and Delicious
We are true Texans.. This was only mildly spivey but it was very easy and fast. We made it with ground turkey and veggie broth. We Lso used 50% cheddar cheese.
Pros: Easy
Cons: Delicious
February 01, 2012
By: amarynth
Lots of flavor!
We made this using the full 1/2 cup of chili powder (we use Penzey's Medium Hot), and our mouths were on fire (in a good way)! The suggested garnishes made it really tasty.
Keep an eye on the tortilla strips: strips in a dark metal pan took less than half the suggested cooking time, and strips on a light metal pan was done after about 15 minutes.
Pros: Easy, flavorful, satisfying
Cons: Suggested cooking time for tortillas is too long
February 01, 2012
By: EatingWell User
Needs some doctoring
If made by directions - this can be sort of bland. However, if you doctor it up - it's better. I didn't use as much chili powder, but added garlic, salt, pepper, and some SW seasoning mix. You can also add a can of chilies etc for some added flavor.
In an effort to decrease the time involved I made the chili portion over the weekend, and just assembled it during the week. I also used baked tortilla chips instead of making my own from corn tortillas (less time).
Pros: Easy to make, and can be made partially ahead of time
Cons: bland if made by recipe
January 20, 2012
By: FitnessLovingMom
Not what I expected from EW mag.
This was easy and fast to put together. The flavors were so bland. I added salt, and pepper and it was still flat. I won't be making this again. This recipe made me wonder if I make a good choice in subscribing to EW.
Pros: It was easy to make, not complicated. Easy to find ingredients.
Cons: The flavor was VERY bland. A boring dish.
