Beef Chili–Frito Bowls
By Alli BerkeyPublished on December 21, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
1 pound 85 percent lean ground beef 6 scallions, white parts chopped, green parts sliced thin½ teaspoon pepper 2 tablespoons chili powder 3 garlic cloves, minced2 teaspoons ground cumin 2 (15-ounce) cans pinto beans, rinsed2 cups water 1 cup red enchilada sauce 4 cups Fritos corn chips4 ounces Monterey Jack cheese, shredded (1 cup)
Before You Begin
We developed this recipe using Frontera Red Chile Enchilada Sauce. Serve with sour cream and hot sauce.
Instructions
- Cook beef, scallion whites, and pepper in Dutch oven over medium-high heat until meat begins to sizzle in its own fat, about 10 minutes. Stir in chili powder, garlic, and cumin and cook until fragrant, about 30 seconds.
- Stir in beans, water, and enchilada sauce and bring to boil, scraping up any browned bits. Reduce heat to medium-low and simmer until slightly thickened, about 10 minutes, stirring occasionally.
- Divide Fritos evenly among 4 bowls. Top Fritos with chili, followed by Monterey Jack and scallion greens. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 pound 85 percent lean ground beef
6 scallions, white parts chopped, green parts sliced thin
½ teaspoon pepper
2 tablespoons chili powder
3 garlic cloves, minced
2 teaspoons ground cumin
2 (15-ounce) cans pinto beans, rinsed
2 cups water
1 cup red enchilada sauce
4 cups Fritos corn chips
4 ounces Monterey Jack cheese, shredded (1 cup)
Ingredients
1 pound 85 percent lean ground beef
6 scallions, white parts chopped, green parts sliced thin
½ teaspoon pepper
2 tablespoons chili powder
3 garlic cloves, minced
2 teaspoons ground cumin
2 (15-ounce) cans pinto beans, rinsed
2 cups water
1 cup red enchilada sauce
4 cups Fritos corn chips
4 ounces Monterey Jack cheese, shredded (1 cup)
Ingredients
1 pound 85 percent lean ground beef
6 scallions, white parts chopped, green parts sliced thin
½ teaspoon pepper
2 tablespoons chili powder
3 garlic cloves, minced
2 teaspoons ground cumin
2 (15-ounce) cans pinto beans, rinsed
2 cups water
1 cup red enchilada sauce
4 cups Fritos corn chips
4 ounces Monterey Jack cheese, shredded (1 cup)
Why This Recipe Works
Fritos provided a fun and unexpected crunchy bed for quick-cooking beef chili.
Before You Begin
We developed this recipe using Frontera Red Chile Enchilada Sauce. Serve with sour cream and hot sauce.
Instructions
- Cook beef, scallion whites, and pepper in Dutch oven over medium-high heat until meat begins to sizzle in its own fat, about 10 minutes. Stir in chili powder, garlic, and cumin and cook until fragrant, about 30 seconds.
- Stir in beans, water, and enchilada sauce and bring to boil, scraping up any browned bits. Reduce heat to medium-low and simmer until slightly thickened, about 10 minutes, stirring occasionally.
- Divide Fritos evenly among 4 bowls. Top Fritos with chili, followed by Monterey Jack and scallion greens. Serve.
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