Firehouse Frito Pie
From EatingWell: 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 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).
- 1 tablespoon canola oil
- 1 large onion, chopped
- 1 pound 93%-lean ground turkey
- 1/2 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)
- 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 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 jalapeños (if desired).
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the chili (Steps 2 & 4) for up to 2 days.
Per serving: 447 calories; 17 g fat (7 g sat, 4 g mono); 58 mg cholesterol; 49 g carbohydrates; 0 g added sugars; 29 g protein; 13 g fiber; 735 mg sodium; 1067 mg potassium.
Nutrition Bonus: Vitamin A (82% daily value), Vitamin C (40% dv), Calcium (37% dv), Iron (33% dv), Potassium (31% dv), Magnesium (27% dv), Folate (23% dv), Zinc (18% dv)
Carbohydrate Servings: 2 1/2
Exchanges: 2 1/2 starch, 1 vegetable, 3 lean meat, 1 high-fat meat
More From EatingWell
Ready in 30 minutes or less, these healthy spring recipes are...
Whether you’re making soup for an appetizer or a main-course...
Few things are more satisfying on a chilly night than a...
Asparagus is high in folic acid and is a good source of...
Comfort foods are notoriously high in calories and saturated...
Entertaining is made easy with these delicious brunch recipes...
Spend less time in the kitchen; plug in your crock pot! Slow...
Healthy dinners that fit in one bowl are quick and convenient...
There's nothing better than a quick, easy and affordable...
Our low-calorie comfort food recipes are soothing, comforting...
Your slow cooker is the perfect tool to prepare an easy meal...
If you’re hoping to get a better night’s sleep, try adding...
Everyone is Irish on St. Patrick’s Day! Celebrate this year...
If planning out quick and healthy meals for your family is a...
Adding lean protein, such as chicken, turkey, lean beef, low-...
Canned tuna is a quick, healthy and delicious option for...
- Super Bowl
- Ease of Preparation
- Total Time
- 1 hour or less
- 8 or more
- Main Ingredient
- January/February 2012