Skillet Fritos™ Chili Pie

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Dinner-worthy and game-day ready, this skillet-style chili pot pie is made with must-have chili ingredients and then topped with crunchy Fritos™ corn chips for a dip-turned-dinner recipe everyone will cheer for.MORE+LESS-

package (8 oz) cream cheese, softened

teaspoons ranch dip mix (from 1-oz package)

lb ground beef (at least 85% lean)

can (19 oz) Progresso™ red kidney beans, drained, rinsed

can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained

cans (4.5 oz each) Old El Paso™ chopped green chiles

tablespoons chili powder

cup shredded Cheddar cheese (4 oz)

cups Fritos™ corn chips (about 4 oz)

tablespoons sliced green onions

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1
In small bowl, stir cream cheese, sour cream and dip mix until completely combined. Set aside.
2
In 12-inch skillet, cook beef and 1/2 cup onion over medium-high heat 6 to 8 minutes or until beef is no longer pink; drain. Stir in beans, tomatoes, green chiles, chili powder, cumin and salt. Heat to simmering; reduce heat, and simmer 6 to 8 minutes or until slightly thickened. Reduce heat to medium-low.
3
Spoon rounded tablespoons cream cheese mixture into skillet, forming cheese pockets. Top with Cheddar cheese; cover and cook 8 to 10 minutes or until cheese is melted and cheese pockets are heated through.
4
Top with corn chips and green onions.

Expert Tips

Want more toppings? Try topping with diced tomatoes, diced avocado or jalapeños.
For a different flavor, try pepper Jack cheese or Mexican cheese blend.

Nutrition Facts

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 240

% Daily Value

Total Fat: 27g; 42%
Saturated Fat 13g 63% Trans Fat 1g
Cholesterol: 85mg; 29%
Sodium: 930mg; 39%
Potassium: 400mg; 12%
Total Carbohydrate: 25g; 8%
Dietary Fiber 4g 17% Sugars 7g
Protein: 20g

Vitamin A: 25%; 25%
Vitamin C: 0%; 0%
Calcium: 20%; 20%
Iron: 15%; 15%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;