Bethany's Frito Pie

Cinco de Mayo - Main Dish

Fritos® and chili! This was a real favorite when I was a kid, and it still is. With the Frito-Lay® Company being based in Dallas, this dish is about as Texan as you can get.

Brief

Prep 10 mins

Cook: 15 mins

Total: 25 mins

Servings: 4

Yield: 4 servings

Bethany's Frito Pie

Ingredients

3 cups corn chips (such as Fritos®)

1 cup shredded Cheddar cheese

¾ cup chopped onion

2 ½ cups prepared chili

Chicken Enchilada Casserole I

Main Dish

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Spread about 2 cups corn chips in a baking dish. Sprinkle half the onion and half the Cheddar cheese over chips and top with chili. Spread remaining 1 cup corn chips over the chili followed by remaining chopped onion and cheese.

Step 3

Bake until hot and bubbly 15 to 20 minutes.

Nutritional Information

Bethany's Frito Pie

Servings Per Recipe:4

Calories: 421.6

% Daily Value *

Protein: 20g 40%

Carbohydrates: 35.6g 12%

Dietary Fiber: 4.2g 17%

Sugars: 3.9g

Fat: 23.1g 36%

Saturated Fat: 8.6g 43%

Cholesterol: 51.8mg 17%

Vitamin A Iu: 1773.4IU 36%

Niacin Equivalents: 1.9mg 14%

Vitamin B6: 0.1mg 6%

Vitamin C: 2.2mg 4%

Folate: 15.2mcg 4%

Calcium: 296.9mg 30%

Iron: 2.3mg 13%

Magnesium: 62.9mg 23%

Potassium: 335.3mg 9%

Sodium: 990.8mg 40%

Calories From Fat: 207.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.