Chili Cheese Fritos
These chili cheese Fritos combine the salty corn flavor of Fritos with a zesty, seasoned beef mixture, pinto beans, and tons of cheddar cheese for the ultimate Mexican-inspired appetizer or easy weeknight dinner recipe.
Servings: 4 Servings
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 1 jalapeno, stem, seeds removed, diced
- 15 ounce pinto beans, drained
- 8 ounce tomato sauce
- 8 ounce water
- 1 teaspoon slap ya mama seasoning
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 cups sharp cheddar cheese, shredded
- Corn chips
Instructions
- Cook meat, onions, jalapeno, all the seasonings. Drain grease. Return to the pan.
- Add tomato sauce and water. Stir, cover and cook for 15 minutes, stirring frequently.
- Add beans to the meat mixture.
- Cook until heated through.
- Add corn chips to bowls.
- Top with meat mixture, shredded cheese, and green onions.
Notes
Storage
- Refrigerate for up to 4 days in an airtight container.
- Freeze the chili for up to 3 months in an airtight, freezer-safe container.
- Defrost overnight in the fridge if frozen. Then, microwave individual portions at 1-minute intervals until heated through.
- Cook your beef until it's no longer pink, and no further. Overcooking it makes it tough and rubbery.
- Always drain your meat mixture thoroughly to avoid greasy chili. This is especially true if you don't use lean ground beef or you use a mix of ground beef and ground pork.
- Stir your chili frequently while cooking to avoid sticking.
- Stir your pinto beans into the chili just enough to distribute them well. They're already soft, and you don't want to smash them.
- Wash your hands thoroughly after handling hot peppers and NEVER touch your face.