Chili Cheese Frito Pie

Ingredients

• 3 cup shredded Colby-Jack Cheese (divided)
• 1 medium onion (diced)
• 1 small poblano or jalapeno pepper (diced seeds removed)
• olive oil
• 2 lb lean ground beef (turkey or chicken)
• 1/4 tsp each seasoned salt and black pepper
• 4 medium garlic cloves (minced)
• 2 Tbsp Worcestershire sauce
• 1 1.25 oz package taco seasoning ([Omit if using DIY spices])
• 1 15 oz can tomato sauce
• 1 10 oz can Rotel Chili Fixins Tomatoes (may use classic Rotel with green chiles)
• 1 15 oz can light red kidney beans
• 2 Tbsp chopped cilantro
• 1 10 1/4 oz bag chili cheese fritos ((may use plain fritos))
• chopped green onions and sour cream for serving

Instructions

1. 1

   Preheat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray.

2. 2

   On the stove top in a large skillet, saute diced onion and pepper in a couple of drizzles of olive oil. Cook over medium-high heat until the vegetables begin to soften and brown. Add the minced garlic and saute for 1 minute.

3. 3

   Add ground beef cooking until no pink remains. Season with 1/4 tsp each seasoned salt and black pepper OR to your taste. Drain excess fat from skillet.

4. 4

   To the ground beef add Worcestershire sauce, tomato sauce, Rotel tomatoes, kidney beans and taco seasoning. [See Cook's note for DIY spices] Mix well, and simmer over medium heat for 10 minutes. Remove from the heat and mix in chopped cilantro.

5. 5

   Pour 1/2 of the fritos over the bottom of the dish. Sprinkle with 1/3 of the shredded cheese.

6. 6

   Pour chili mixture evenly over the fritos in the baking dish. Sprinkle 1/3 of the cheese on top.

7. 7

   Top with the remaining fritos and final 1/3 shredded cheese.

8. 8

   Bake for 25-30 minutes until bubbly around the edge.

9. 9

   Garnish with chopped green onions and serve topped with a dollop of sour cream, if desired.