OH, Forks!™ Frito Pie
This gluten free & vegan Frito pie lasted for only an hour in our dinner kitchen! It’s simple to make this dish with or without meat & dairy- but we opted for the gluten free & vegan version. It’s crazy simple for kids to make, too!
This New Mexico state pie is also heavily loved in Texas, but first began in Santa Fe. Many say that this original helped to create the 1960s up-and-coming favorite, “Walking Tacos-” which were also known as, “New Mexico in a Bag” back in the day.
Enjoy!
Ingredients
Instructions
Simple Directions:
1. Preheat oven to 350 degrees and line a 9x13 baking dish with parchment paper. If you do not have parchment paper, simply spray the glass with non-stick spray or oil.
2. In a skillet over medium high heat, saute your "meat" and onion until cooked through and in crumbles.
3. Add in chili beans and sauce.
4. In baking dish, make a layer of Frito chips, using half of the chips, in the bottom.
5. Top the Frito chip layer with the meat mixture, and then top with the rest of the Frito chips.
6. Top the chips with the cheese, and bake in oven for 25 minutes.
7. When done, top with green onions, if desired.
Store leftovers in an airtight container in the refrigerator for up to three days. It won't last that long though.... so.....
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