Frito Pie by Tom

 

I make this recipe once a year for Superbowl. It is always well-received and enjoyed by the party goers.  

—Tom

Frito Pie

(adapted from a Edith Hall family recipe)

Makes a 13 x 9” casserole

3 (15 ounce) cans Hormel hot chili with beans

1 large sweet onion, chopped

2 bags (16 ounces) shredded cheddar cheese 

1 jar (12 ounces) sliced jalapenos, well drained 

1.5 large bags Fritos 

Scant Cumin

Scant Chili powder

Assemble:  

Place one layer of Fritos in a 9x13 glass dish. 

Spread 1 1/2 cans of chili over top of Fritos. 

Sprinkle with a little cumin and chili powder.

Put half of the chopped onions 

then half of the sliced jalapenos

and cheese over chili. 

Spread another layer of Fritos on top. 

Spread rest of chili. 

Sprinkle with a little more cumin and chili powder. 

Then another layer of onions, jalapenos and cheese. 

Place more Fritos on top. 

Sprinkle with more cheese. 

Decorate with the remaining jalapenos. 

Bake in 350 degree oven for 45 minutes to an 1 hour until hot and bubbly inside and crispy on top.

Serve with a big spoon to scoop it out.  

---Tom