So I love cook! OK, I am in love with cooking. Since this blog is an extension of me, I thought it would be a fun idea to add a post a week on a recipe of what I got cookin’ over here at Camp Pie Hole – hence the birth of Foodie Fridays. This is also a great venue to dust off the old camera and start embracing a little still life photography that does not cry, run or hide on me. I hope that it brings you an appetite and a desire to get in the kitchen and reap the rewards of some good eatin’.
First on the Foodie Friday’s Menu is an oldie but goodie re-created in the Pie Hole kitchen. This is a recipe that warms the soul and brings back the kid in you and will be something that you can get your kids to eat.
Pie Hole’s Frito Pie!
First pre-heat over at 375 degrees.
Combine ground meat, canned of drained beans, 1 cup of corn, 1/2 stuck of Velveeta cubed, canned diced tomatoes, 1/4 cup of salsa verde, 1/2 cup of olives sliced, 1 package of taco seasoning in bowl.
Spray casserole dish with cooking spray and spread a layer of Fritos, about half of the bag.
Pour the bowl of combined ingredients over the top of the layer of Fritos and spread out evenly.
Top the combined ingredients with the remaining Fritos.
Sprinkle 1/2 cup of mexican blend shredded cheese. Cover with aluminum foil and bake at 375 degrees for 30 minutes and then remove cover and continue to bake for an additional 15 minutes or until cheese is slightly browned and Fritos are nice and crispy.
Bon Appetite!
Ingredients:
1 bag of Frito Chips
1 lb of browned ground meat.
1 can of diced tomatoes
1 can of black beans
1/2 cup olives sliced
1 cup of frozen corn
1/4 cup of salsa verde
1 package of taco seasoning
1/2 cup of Mexican Shredded Cheese
A Piece of the Pie Hole 