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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Frito Pie   
    Categories: Beef, Beans, Herbs, Cheese, Vegetables   
         Yield: 7 servings   
       
         1 tb Olive or vegetable oil   
         1 lb Ground beef, preferably   
        20    Percent fat   
         1 md Yellow onion, diced   
         1 oz Env taco seasoning   
        30 oz (2 cans) pinto beans;   
              - drained  rinsed   
        19 oz Can red enchilada sauce   
        18 oz Bag Fritos; 1 cup reserved   
              - for serving   
         8 oz Shredded Cheddar   
      
   MMMMM-----------------------TO SERVE (OPT----------------------------   
              Diced white onion   
              Sliced scallions   
              Pickled jalapenos   
              Sour cream   
              Pico de gallo   
       
     Set the oven @ 400ºF/205ºC.   
        
     Coat a 9" X 13" baking dish with cooking spray.   
        
     In a large Dutch oven or heavy-bottomed skillet, heat   
     the oil over medium-high. Add the beef and onion,   
     breaking up the meat with a wooden spoon. Cook, stirring   
     occasionally, until the meat is browned and the onion is   
     translucent, 8 to 10 minutes. Lower the heat if the meat   
     is browning too quickly.   
        
     Sprinkle the taco seasoning over the meat mixture and   
     pour in 3/4 cup of water; mix well. Bring to a simmer   
     and cook until the liquid thickens and coats the pan,   
     scraping up any browned bits, 2 to 3 minutes. Add the   
     beans and enchilada sauce, stirring until combined.   
     Bring to a simmer and cook for 5 minutes.   
        
     Assemble the pie: Sprinkle half of the Fritos in the   
     prepared baking dish, followed by half of the Cheddar.   
     Cover with all of the meat filling. Finally, add the   
     remaining Fritos (minus the reserved cup) and Cheddar.   
        
     Bake until the cheese is melted and bubbly, 7 to 10   
     minutes. Rest for 5 minutes, then add the desired   
     toppings to the casserole, or spoon into individual   
     bowls and have eaters top as they please. Add reserved   
     Fritos for more crunch, if desired.   
        
     By: Kia Damon   
        
     Yield: 6 to 8 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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