THE EXTREME FRITOS CHILI PIE

Written By Bryan Curtis

Recipe by Diana Steelman, Medicine Hat Farm

Ingredients

2 (14 oz.) cans enchiladas

2 (14 oz.) cans tamales

1 (14 oz.) can chili without beans

1 lg. Bag shredded Pepper Jeck or Velveeta cheese (less spicy)

2 c. mild or hot salsa

1 lg. Bag Fritos corn chips

Directions

Spray an 8x12-inch deep casserole dish with nonstick spray for easy cleanup. Completely cover the bottom of the casserole dish with Fritos. Lightly cover Fritos with cheese. Place the tamales and enchiladas alternately on top of the cheese and Frito base (should be in one layer). Fill all the gaps with chili. Generously cover with cheese. Cover the entire previous layers with salsa. Cover with another layer of Fritos. Top with all the cheese you can stand. Cover the dish to prevent the cheese from burning. Bake at 375 degrees for about 45 minutes. Cooking times vary according to the oven. You can change it to match your taste buds. 

Bryan Curtis
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