We’ve all heard of Taco Tuesday, right? In our house, we’ve expanded the whole Taco Tuesday thing to incorporate anything with a Mexican flavor. Tacos, burritos, chilies, seafoods, pork dishes, beef dishes – it’s a free for all of Mexican Favorites. I know, Frito Pie isn’t exactly authentic Mexican, it’s more Mexican-American. Still, it’s quick, easy and oh so delicious. Served with slices of avocado and a few pitches of Margarita and you’ve got all the makings for a great night!
Chorizo Chili Frito Pie
1 can refrigerated Crescent Rolls
1/2 lb Mexican Chorizo (see note)
2 cans Dennison’s Hot Chili
1 cup shredded Cheddar Cheese
1 cup Frito Corn Chips
Note: This dish is only as good as the ingredients used, so using a good quality chorizo is very important. Make sure the chorizo is in bulk, that it crumbles and cooks up like ground beef. Get your chorizo from a good Mexican Market or make it yourself. For one-day ferment of spices, try my Overnight Chorizo recipe. For chorizo that needs three days to mature, try my Home-Made Chorizo recipe.
Heat oven to 375 degrees.
Unroll dough; separate into 8 triangles. Place in ungreased 9-inch pie plate; press over bottom and up sides to form crust. Set aside.
In a skillet, cook chorizo meat until cooked through, breaking into small pieces as the sausage browns. Drain well, pressing against the sausage to squeeze out all the grease. Return sausage to the skillet.
Add chili, stir well to blend, and heat for about 3 minutes, until hot.
Pour chili mixture into the pie shell. Sprinkle evenly with the cheese.
Place in the hot oven and bake for about 15 minutes, or until the crust is golden brown.
Remove from oven, top with corn chips. Let stand 10 minutes before serving.