It’s not a surprise. And I can’t believe I’ve never posted this recipe before. My grandma invented it one summer, driving across the country in a Winnebago full of kids, my grandfather cruising the highways and byways of America.
It’s similar to Frito Pie, but it’s a little beefier. Ya know, when you have seven growing kids, you gotta add a bit more.
My friend Kara asked for the recipe yesterday, and I thought I’d share it.
- 1 pound ground beef (you could use ground turkey, but honestly this recipe is not anywhere near healthy)
- One can of Hormel chili with beans (It has to have beans)
- One bag Fritos
- 2 cups of shredded cheddar cheese
- one canned sliced black olives, rinsed and drained
- Two tomatoes diced
- One avocado, pitted and sliced
- sour cream
I like cooking Fritos Surprise in an electric skillet, but you can cook it on the stovetop in a regular skillet.
- Crumble and fry the ground meat (drain as needed).
- Add the chili and cook until heated through.
- Top with Fritos and cheese.
- Cook on low until cheese is melted.
- Remove from heat.
- Add tomatoes, olives, and avocados.
- Dish out portions and top with sour cream and salsa as desired.
It serves about 6-9, depending on how much you eat. And it’s really good. In true grandma fashion, serve it with fruit salad and bread and butter.
Ok, so pictures with this post because I didn’t think about writing it down until after we had already eaten second helpings. I didn’t think you’d want to see a pic of an empty, dirty skillet.
This recipe is inspired by what I had in the cupboard. I really wanted tacos, but we didn’t have any of the usual fixins’, so I rummaged through the cupboard and the spice rack and here is what I came up with.
If you are wondering why didn’t I just go to the store, or send the Mister…. You mst be new here! I pride myself on being able to use it up, make do, or go without. But a woman should never be denied tacos, or a reasonable facsimile.
Beefy Taco Skillet (serves 6, maybe more)
- 1 lb ground meat (I used beef, but you could use your fav. ground meat)
- 1 can condensed tomato soup +1 can of water
- 1 small tin tomato paste
- 1 can beans, drained and rinsed (I used Sun’s Pinto beans with Jalapeños) Pintos, Kidneys, or black beans would all be good in this recipe
- 1 white onion, diced
- 1 bell pepper, dices (I used red)
- 1/2 cup mushrooms slices (I used fresh, but feel free to use canned, drained and rinsed)
- 2 cups cooked rice (I had leftover white rice in the fridge, but feel free to use brown if you like it better)
- 1 packet taco seasoning
- 2 cups shredded Mexican or Sharp Cheddar Cheese
- Sour Cream (optional topping)
- Brown meat over medium heat, breaking it apart as you cook.
- Add chopped veggies. Cook until onions are clear.
- Add beans, soup, tomato paste, and taco seasoning. Simmer 10 minutes, until well combined and bubbling.
- Add rice and stir to coat rice and incorporate into mixture.
- Top with cheese and turn to low. Cover skillet, allowing cheese to melt, about 5 minutes.
- Top each portion with sour cream, as desired.
Serve with Tortillas and a green salad. Despite having a whole can of soup and water in it, it is not soupy at all. Cooking it on medium really tightens it up, especially once the rice is added.
When I make this again, I will be adding more veggies: 2 onions, 3 bell peppers (one red, one green, and once yellow), and 2 cups of corn kernels (probably frozen). I may also omit the can of water and add a can of salt-free diced tomatoes in their own juice. All of these changes will add bulk to the entree without adding too many more calories.
You could also top this with crushed tortilla chips and a little chopped cilantro (I am one of those people who can’t eat cilantro- it tastes like soap and makes my tummy urpy).