Recently I found myself with a surplus of chili (leftover
from a campout with a Hillbilly theme, if you must know) and was too tired
after the weekend to cook a meal. I didn’t want just leftovers, and my friends
were shouting Frito Pie! Frito Pie! OK I have to admit I’d never heard of such
a thing, but I knew right where to turn. Thank you, mom, for the book that teaches
me to cook in ways that you never did.
Fritos brand corn chips were
created by Texan Elmer Doolin sometime around 1932. (See? Vintage food, or
course I love them. – CS) Beginning with a formula purchased from a Mexican
cook, adapted from the authentic corn tortilla, Doolin parlayed his snack
business into a national phenomenon. Fritos
brand Corn Chips Chili Pie, invented by Doolin’s mother, Daisy, is a baked dish
of corn chips, chili, onions and cheese that soon became the Southwest’s
equivalent of the tuna noodle casserole. The Walkabout (aka “Frito Boats” – CS),
created by spooning chili, cheese and onions into an opened snack-size bag of
Fritos brand Corn Chips, is eaten on the hoof with a spoon and is still enjoyed
at drive-ins, rodeos, state fairs and the like. (“The Back of the Box Gourmet”,
Michael McLaughlin 1991)
Basically, you throw chili
(be it leftover or a can) into a casserole with Fritos, onions and cheese, and
bake it. So Easy! So Good! Please note, though, that as much as I love to sneak
junk food, I will not and cannot eat American Cheese, so I used cheddar. See,
mom, at least some of what you taught
me stuck!
CHILI PIE CASSEROLE aka “Frito Pie”
3 large cups Fritos brand Corn Chips, divided
1 large onion, chopped
1 cup grated American cheese, divided
1 19-oz can chili
Spread 2 cups Fritos brand Corn Chips in a baking dish.
Arrange chopped onion and half of the cheese on top of the corn chips. Pour
chili over the onions and cheese. Top with remaining corn chips and cheese.
Bake at 350 for 15 to 20 minutes or until hot and bubbly. Makes 4 to 6
servings.
