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
In small bowl, stir cream cheese, sour cream and dip mix until completely combined. Set aside.
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.
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.
Top with corn chips and green onions.
- Want more toppings? Try topping with diced tomatoes, diced avocado or jalapeños.
- For a different flavor, try pepper Jack cheese or Mexican cheese blend.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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