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 1/2 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). Source: EatingWell Magazine, January/February 2012

Carolyn Casner
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Ingredients

Directions

  • Position racks in middle and lower third of oven; preheat to 375 degrees F.

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  • 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 3/4 cup tortilla strips in each of 8 shallow bowls. Ladle about 1 1/4 cups chili on top. Garnish with cheese, tomato, lettuce, scallions and pickled jalapenos (if desired).

Tips

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.

Nutrition Facts

446 calories; 17.4 g total fat; 58 mg cholesterol; 825 mg sodium. 48.1 g carbohydrates; 29 g protein; Full Nutrition

Reviews (7)

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7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
10/07/2013
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 Read More
Rating: 4 stars
05/13/2013
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 Read More
Rating: 5 stars
03/02/2012
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. Read More
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Rating: 5 stars
02/07/2012
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 Read More
Rating: 4 stars
02/01/2012
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 Read More
Rating: 2 stars
02/01/2012
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 Read More
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Rating: 1 stars
01/20/2012
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. Read More