July 28, 2011: Frito Chili Pie Recipe

What do you do for dinner on those busy summer nights when you don’t want to heat up the kitchen or spend a lot of time preparing a big meal? One of our favorites is Frito chili pie. It can be made into a large casserole or single serving sizes, depending on how many people you have to feed. This is also a great camping meal because it takes few ingredients and they are easy to transport.

BTW, I've been eating these for as long as I can remember but I guess it's more of a regional dish. They are served at Sonic Drive Ins throughout the Southwest so if you find yourself in the area, give it a try!

Frito chili pie before cooking in the microwave to melt the cheese (I like lots of onions!).

Frito Chili Pie

1 bag Frito’s corn chips
2 cans chili (or equal amount of homemade chili)
6 – 8 ounces shredded cheese
½ onion, finely chopped
Jalapenos, salsa, cilantro sprigs for garnish, optional

In a casserole dish or small bowl, layer corn chips. Top with cheese and microwave or heat casserole in oven at 350 degrees for about 20 – 30 minutes, until cheese is melted and casserole is bubbly. Top with chopped onions and garnish.

My husband used to eat these when he was growing up but they were served right in the Frito bag. Just take a single serving size bag of Fritos and slit it lengthwise. Pour hot chili over the chips and top with cheese and onions for a (nearly) instant meal.

Tip: I always freeze any leftover chili I make just for this purpose!

February 23, 2011: Tuna Casserole Recipe

If you’re looking for a quick, inexpensive meal to serve your family, this tuna casserole fits the bill.

When I was growing up, Mom was always looking for inexpensive ways to feed our family of five. Some of her creations didn’t turn out so good, like the salmon-rice loaf or pan-fried liver I used to dread seeing on my plate… But others, like her macaroni salad and tuna casserole, were big hits. I don’t know where she got the idea to top the casserole with tater tots, but for me, that’s what makes it oh-so-delicious!

This recipe is based on one my mother used to make, with a few slight variations. My husband and my son, both of whom are picky eaters, really love this casserole. Okay, so they’re not gourmands, but…

Tuna Casserole

½ pound package macaroni, cooked
1 can cream of chicken soup (double this amount for a creamier sauce)
½ can milk
2 cans water-packed tuna, drained
½ can large black olives, sliced
½ jar sliced pimientos (optional)
½ medium-sized white onion, diced
½ package frozen green peas
Salt and pepper to taste
One package frozen tater tots
Shredded cheddar cheese (optional)

Heat oven to 350 degrees

Combine all ingredients except tater tots and cheese. Season with salt and pepper. Pour into a greased 13 x 9 inch pan or glass or ceramic casserole dish. Place the frozen tater tots on top of the mixture, covering the entire surface of the casserole (stand them up if it’s a smaller surface, lay them on their sides if you have a larger surface area). Bake, uncovered, for approximately 30 to 45 minutes, until the tots are golden grown. Sprinkle with grated cheese, if using, and pop back in the oven for about five minutes, until the cheese melts.

For a complete meal, serve the casserole with a green or fruit salad and a loaf of crusty French bread.