FRITO SKILLET CHILI PIE

Who doesn’t love a bubbling skillet of spicy chili with gooey cheddar cheese? Make it even better with a salty secret ingredient – fritos corn chips! Buried under cheesy chili goodness, a layer of corn chips on the bottom of the skillet ramps up the dish with hearty crunch.
We think it’s well worth it to simmer your own full-flavor chili, but if you’re low on time, just use your favorite store-bought brand. Either way, our entire family loves this meal, and we bet yours will too!

YOU’LL NEED:

1 Pound ground beef
1 Okg. chili seasoning
1 Can tomato sauce (15 ounces)
1 Can diced tomatoes with green chilies (10 ounces)
1 Can red kidney beans (14 ounces), drained and rinsed
3 C. corn chips
1 C. sharp cheddar cheese, shredded
1/2 C. green onions, chopped

HOW TO MAKE:

1-Preheat oven to 375 F.
2-In a large skillet, brown beef until cooked through, then drain excess fat, and add tomato sauce, diced tomatoes and chili seasoning.
3-Stir to combine, then add kidney beans to skillet.
4-Stir, cover, and simmer for 30 to 45 minutes or until chili thickens.
5-Spread corn chips in bottom of a deep cast iron skillet.
6-Ladle chili on top of chips, then sprinkle with half of chopped green onions.
7-Top with shredded cheese, and bake in oven 10 to 15 minutes until cheese melts and chili bubbles.
8-Garnish with rest of chopped green onion. S
9-erve hot and enjoy!

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