Frito Pie is one of my cherished childhood foods from camp. Cheesy, crunchy, salty, and satisfying, Frito Pie is quick to make and fun to eat, and you can put as much or as little effort into it as you want. Homemade chili or Hormel’s, what matters is that you make it with love and a good pinch of nostalgia.
Shake says: I say kick it simple and enjoy a light beer of some sort. For us that means good ol’ Rainier. Cheers!
1 bag Frito Lay Chips
1 can Hormel chili, or 2 cups homemade chili (I’m still working on my recipe)
1 can refried beans
1 tbsp. cream cheese
1 tbsp. sour cream
1 cup shredded cheese
Preheat oven to 300°F.
Mix sour cream, cream cheese, and refried beans together. Spread evenly into a shallow baking dish-bean mixture shouldn’t be more than an inch or two thick. Bake refried beans in 300° oven until hot but not boiling.
While beans are baking, heat chili on stove with ½ cup shredded cheese. Heat until bubbling and cheese is melted. Remove beans from oven. Cover beans with half of remaining cheese. Add a layer of Fritos, and then pour the hot chili over the top. Make another thin layer of Fritos and add the remaining cheese. Serve with avocado and steamed corn on the side (and then mix it in because it was delicious.)