FRITO CHILLI PIE

FRITO CHILLI PIE
8 Servings.
1 kg ground chuck
3 cloves garlic, minced (optional)
1 can (350 g) tomato sauce
1 can (283 g) Rotel – diced tomatoes and chilies
½ teaspoon salt
1 teaspoon ground oregano
1 tablespoon ground cumin
2 tablespoons chili powder (more to taste)
1 can (396 g) kidney beans, drained and rinsed
1 can (396 g) pinto beans, drained and rinsed
¼ cup masa (corn flour) or regular corn meal
½ cup warm water
individual bags of fritos
grated sharp cheddar cheese
diced red onion (optional)
Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce, Rotel, salt, oregano, cumin and chili powder. Cover and reduce heat to low. Simmer for 30 minutes.
Add the drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes.
Mix masa with water, add to the chili and stir to combine. Simmer for a final 10 – 15 minutes. Set aside.
Serve by slicing the Frito bags open lengthwise. Pile in chili and cheese and diced onion if using.
Serve immediately with plastic forks. A crowd-pleaser!
Recipe tested: Elzanne Labuschagne Nel