- Rachael Ray - https://www.rachaelray.com -

Upside Down Frito Pie

An easy, delicious on the go bite! Served at the 2016 Feedback in Austin, Rachael wrote it for our new sponsor, Jack’s Beans!

Ingredients

Toppings:

Preparation

Combine meat with baking soda and 2 tablespoons water, let stand 30 minutes. This will make meat brown deeper and crispier. 

Soak Anchos in stock over low heat to reconstitute the peppers; purée in a food processor. 

Heat a large soup pot [1] or Dutch oven [1] over medium-high to high heat. Add oil, 2 turns of the pan [1], and bacon; render 1-2 minutes. Add beef and brown and crumble until crispy and deep brown. Add salt and pepper, dry spices, stir to toast them; add onions, garlic and chipotle paste and cook to soften, 7-8 minutes. Add tomato paste and stir, add Worcestershire, Ancho purée, tomatoes, beans and 2 cups water. Add masa or corn-meal and simmer to thicken 20-30 minutes. 

To serve, open an individual size bag of corn chips, add toppings of choice such as white onion, pickled jalapeños, sour cream and cheese and top with chili. Serve individual bags with a spoon.