Today is National Corn Chip Day. I don’t know about you, but the first thing I think of for Corn Chips is a Frito Pie.
Most Frito Pies aren’t really pies so much as they are casseroles. Or bowls of chili with Frito Corn Chips. Leave it to the creative folks at The Food Network to come up with an actual Pie in every sense of the word. There’s a crust, and a filling and even some creaminess on top.
Here’s to National Corn Chip Day and a delicious, Deep-Dish Frito Corn Chip Pie!
Deep-Dish Frito Pie
4 1/2 cups Frito Corn Chips, plus more for serving
1 cup Flour
1 large Egg
8 oz Sharp Cheddar Cheese, shredded
Kosher Salt as needed
4 Garlic Cloves
1 Red Bell Pepper
1 medium Yellow Onion, divided
Black Pepper as needed
1 tablespoon Olive Oil
1 lb Ground Chuck (80/20)
1/4 cup New Mexican Chili Powder
1 tablespoon Tomato Paste
1 teaspoon Ground Cumin
1 cup Chicken Broth
1 tablespoon Cornstarch
Position a rack in the center of the oven and heat to 350 degrees.
In a food processor fitted with a blade, pulse 3 cups of the corn chips until finely ground. Remove and reserve half of the corn chip crumbs. In a small bowl, lightly beat the egg. Add the egg, flour, 1/2 cup Cheddar Cheese, 1 teaspoon of salt and a couple of tablespoons of water to the crumbs in the food processor. Pulse until a uniform dough forms, add an additional tablespoon of water if needed.
Transfer the dough to a 9-inch Deep-Dish Pie Pan. Use the bottom of a measuring cup to press evenly across the bottom and up the side of the pan. Prick holes in the bottom of the dough with a fork. Bake until lightly browned, 15 to 20 minutes. While the crust bakes, finely dice the garlic, set aside. Stem, seed and chop the bell pepper, set aside. Cut the onion in half root to tip, peel half of the onion, chop and set aside. Remove the pie crust from the oven, set aside until ready to fill.
Heat the oil in a large skillet over high heat. Add the beef and cook, breaking it up with a wooden spoon, until browned but not completely cooked through, 6 to 8 minutes.
Transfer to a medium bowl with a slotted spoon, leaving behind as much fat in the skillet as possible. Reduce the heat to medium, add the garlic, bell pepper and onion and cook, stirring, until tender but not browned, 6 to 8 minutes. Add the chili powder, tomato paste and cumin and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and reserved beef along with any accumulated juices to skillet. Bring to a simmer and cook, stirring and scraping up any brown bits from the skillet, until the liquid is almost evaporated, 6 to 8 minutes. Season to taste with salt and pepper. Add the cornstarch, reserved Frito crumbs and 1/2 cup Cheddar Cheese. Stir mixture until combined.
Transfer the chili to the pie crust, top with the remaining 1 cup of Cheddar Cheese, cover with foil and bake until the cheese is melted and the filling is bubbly, 15 to 20 minutes.
Remove the foil and bake, uncovered, for 5 minutes more. Let cool 15 minutes. While the pie cools, prepare the toppings.
1/2 cup shredded Iceberg Lettuce
1 cup Sour Cream
1/2 cup Guacamole
1 cup Pico de Gallo
Nacho Jalapeño Peppers as desired
Handful Cilantro Leaves
Stack some lettuce leaves, shred and set aside. Peel and dice remaining half of the onion.
Once the pie has cooled but is still warm, top the with a layer of Sour Cream, Guacamole and Pico de Gallo. Mound the shredded iceberg lettuce on top and sprinkle with pickled jalapeno slices, chopped onion, remaining corn chips and fresh cilantro leaves.