beer-cheese frito skillet pie {30 minute supper}

Frito Pie Rebecca Gordon Buttermilk Lipstick RKG MonogramBeer-Cheese Frito Skillet Pie
makes 6 servings

1 1/4 lbs 80% ground beef
1/2 of a large vidalia onion
1 tsp kosher salt
1 large garlic clove, pressed
1 {14.5-oz} can chili ready tomatoes
1 {15.5-oz} can chili beans
1 {8-oz} can tomato sauce
1/2 can beer
1 Tbsp Louisiana Hot Sauce
1 {8-oz} package shredded cheddar
1/2 {10 1/4-oz} bag Chili Cheese Fritos
cilantro * chopped onion * jalapenos
Zantac {optional}

first 3 ingredients in a large non-stick {like really big} skillet 8 to 10 minutes over medium-high heat
{until beef browns & onions soften}
add garlic & cook 1 minute
drain mixture well & return to skillet

in tomatoes & next 4 ingredients
{skillet will be full-ish but will cook down}
bring to a boil over medium-high heat & simmer 20 to 25 minutes
{adjust the dial as needed on the heat}
until thickened… & the bubbling slows to a South Carolina drawl
{stir occasionally}
remove from heat

cheese * chips * toppings

don’t be tempted to add additional salt before topping w/ the cheese & chips
{adjust the seasonings at the supper table}

download it
“You Never Even Call Me By My Name” David Allen Coe

David Allen Coe You Never Even Called Me by My Name

{watch the video on YouTube… uploaded by 200914and88fan}

Be sweet.

About Rebecca

Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer... & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer ...but doesn't care


No comments yet.

Leave a Reply