Note: To microwave the cheese sauce, place the cubed cheese in a glass bowl. Bake uncovered about 30 minutes, until hot and bubbly. Cover with the rest of the chili and sprinkle with the shredded cheddar cheese. (There will be cheese sauce left over to use as a dip.) Scatter the remaining Fritos over the cheese. Place half the Fritos in the baking dish. Combine the cheese and tomatoes in a saucepan (or see note below to use the microwave) and heat slowly until the cheese melts. Spray a medium-size baking dish with non-stick spray. each) chili without beans or about 5 cups homemade chili
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San Antonio in 1932 and were originally made of tortilla strips. Food historians indicate that they were first served in In some other part of the country, be aware that Velveeta cheese and Rotel tomatoes are staples in Texas.)įrito corn chips have been around since the 1930's. Not only is it quickĪnd satisfying, but most of the ingredients are probably already in the pantry. Frito Pie is an easy answer to the I-want-Mexican-dinner-dilemma. Usually the wanting hits about suppertime on an evening when I can't stand the thought of making enchiladasĪnd cooking rice or, even more likely, when there's nothing in the kitchen that remotely resembles enchiladaįixings. Add extra salt if desired (I think these are salty enough without added salt).The rainy cold days of February leave me longing for Mexican food or at least something in that category.
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Sprinkle in the chili powder, garlic powder, and onion powder and toss to coat.