Friday, February 25, 2011

Wisconsin-Cheesed Baked Frito Pie

Delicious dishes are borne from good ingredients. So when we were thinking about making a baked frito pie recently, we opted for some good cheeses when we made our Wisconsin-Cheesed Baked Frito Pie.

When Melissa took a gander in our fridge, she saw a lot of different cheeses, which is why we topped this bake with three kinds. The pepperjack came from Henning's, which is near Kiel, Wis. The white cheddar was courtesy of Cabot Co-op of Vermont.

(OK, so this was not completely Wisconsin-Cheesed since we used what we had in our fridge.)

The dish was very good. Yes, because of the cheese. We used a lot of it, and it provided a nice layer to the dish. (If you don't want that much cheese, you could probably make do with half the amount.) We also topped the baked dish with a few more fritos, which provided a nice crunch texture on the leftovers.

Wisconsin-Cheesed Baked Frito Pie

8 servings
1 tablespoon canola oil
1 pound ground beef
1 onion, diced
1 celery stalk, diced
3 garlic cloves, minced
15-ounce can diced tomatoes
15-ounce can tomato sauce
1 teaspoon chili powder
1/4 teaspoon chipotle chili pepper
1/2 teaspoon oregano
1/2 teaspoon cumin
1 teaspoon tomato paste
1/2 teaspoon Worcestershire sauce
15-ounce can black beans, rinsed and drained
1/4 cup pickled jalapeno, diced
1 cup frozen corn
1/2 cup pepperjack
1/2 cup reduced-fat white cheddar
1/2 cup reduced-fat sharp cheddar
fritos to top

1. Preheat oven to 350 degrees. Heat oil in pan over medium heat until it begins to shimmer. Add beef and cook until browned. Add the onion and celery and cook until translucent. Add garlic and cook about 30 seconds.

2. Add the tomatoes, chili powder, chipotle chili pepper, oregano, cumin, tomato paste, Worcestershire sauce, black beans, jalapeno and corn. Cook for a few minutes until ingredients come together.

3. Transfer mixture to 9-by-13-inch baking dish. Top with pepperjack, white cheddar, sharp cheddar. Cover to top with fritos. Bake until bubbling, about 20 minutes.

No comments: