Thursday, September 10, 2020

Yes, We Had Fritos For Dinner

A delicious dinner. Fritos, meat, and cheese. How could you go wrong?

AKA Taco Casserole. The original recipe was from Martha Stewart but her recipe uses too many dishes for a mid-week meal.

1 pound ground beef
Coarse salt and freshly ground pepper
1 tablespoon olive oil
1 medium red bell pepper, diced
1/2 medium white onion, diced
2 tablespoons tomato paste
2 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 can (14.5 ounces) diced tomatoes
1/2 can (15 ounces) whatever type of beans you have, drained and rinsed
2 cups yellow corn tortilla chips (Fritos!!)
1 cup freshly shredded Monterey jack cheese (3 ounces)
1 cup freshly shredded sharp cheddar cheese (3 ounces)

Preheat oven to 425 degrees. Heat a 10-inch cast iron skillet over medium-high heat. Add ground beef; season with salt and pepper. Cook, stirring frequently with a wooden spoon to break up meat, until meat is browned, 10 minutes. 

Add bell pepper and onion. Cook, stirring, until tender and browning, 7 minutes. Add tomato paste; cook, stirring, 1 minute. Add chili powder, oregano and cumin, tomatoes (with liquid), pinto beans, and 2 tablespoons water; bring to a boil. Remove from heat. Season with salt and pepper.

Top casserole with chips and cheese. Bake until cheese is melted and golden in spots, about 3 minutes. Serve with sour cream.

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