Nacho Chili Pie

Years ago, I had my first plastic spoonful of traditional Frito pie served right in a chip bag in a hole-in-the-wall joint in Santa Fe, New Mexico. The salty, spicy layers of chips, seasoned ground beef, cooked beans and melty cheese was something I always wanted to replicate in my own kitchen—and here it is in two easy steps. If you prefer, go ahead and swap in ground turkey or chicken for the lean ground beef.

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For ingredient substitutions, please see the detailed chart at GLUTEN-FREE 101.

Let’s get cooking,

In a medium pot, heat the oil over medium heat. Add the garlic, onion, bell pepper and jalapeño; cook, stirring, until softened, about 5 minutes.

Increase the heat to medium high and stir in the beef and cook until cooked through, about 5 minutes; drain. Stir in the chili powder, oregano and salt. Add the tomato puree and bring to a boil. Add the beans and cook until warmed through, about 5 minutes.

Preheat the oven to 375º and place the chips in an 8-inch pie plate. Spoon the chili over the chips and top with the cheddar and Monterey cheese. Bake, uncovered, until the cheese is melted, about 5 minutes. To serve, scatter over some scallions.

Nacho Chili Pie

Servings 6

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic chopped
  • ½ medium onion peeled and chopped
  • 1 red bell pepper—stemmed seeded and chopped
  • 1 jalapeño—stemmed seeded and chopped
  • 1 pound ground beef
  • tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1½  teaspoons salt
  • One 15-ounce can tomato puree
  • One 15-ounce can chili beans rinsed and drained
  • 1 cup grated shredded cheddar cheese for topping
  • 1 cup grated shredded Monterey jack cheese for topping
  • Sliced scallions for serving
  • 3 cups gluten-free chips or crackers

Instructions

  1. In a medium pot, heat the oil over medium heat. Add the garlic, onion, bell pepper and jalapeño; cook, stirring, until softened, about 5 minutes. Increase the heat to medium high and stir in the beef and cook until cooked through, about 5 minutes; drain. Stir in the chili powder, oregano and salt. Add the tomato puree and bring to a boil. Add the beans and cook until warmed through, about 5 minutes.

  2. Preheat the oven to 375º and place the chips in an 8-inch pie plate. Spoon the chili over the chips and top with the cheddar and Monterey cheese. Bake, uncovered, until the cheese is melted, about 5 minutes. To serve, scatter over some scallions.