Rumour has it that the origins of this southern staple date back to the 1940’s but many decades have seen many versions of this classic come & go!
Preheated Smoker (300F)
9×13 Baking Dish or Foil Tin
Wooden spoon or spatula
- 1 KG Lean Ground Beef
- 1 family sized bag of Frito Lays or Corn Chips
- 2 295 ml cans of Enchilada Sauce
- 1 Small white onion
- 2 TBSP Beef Fixx
- 1 Bag of Shredded Cheese (about 320 grams)
- canola spray
- brown ground beef using the dutch oven in the smoker. I like to leave the lid off so it will get a little smoke.
- While ground beef is cooking, dice up white onion.
- When ground beef is thoroughly cooked (165F), strain excess grease.
- Return ground beef in dutch oven to smoker after mixing in Enchilada Sauce & diced onion.
- Use canola oil (or a paper towel with some of the grease from the ground beef to “grease” your baking dish.
- Add 80% of Frito’s to bottom of baking dish. (keep remaining aside)
- Gentle pour and even out beef mixture in pan, over top of the Frito Base.
- Cover beef mixture with cheese & return to the smoker for 30-45 minutes. (Check after 30 to see if cheese is melted.). I like to go a little extra so the sides of the Frito Pie & cheese start to darken & get ‘crunchy’
- Use remaining Frito’s to cover the top of the cheese, gently pushing into the cheese.
- Allow to rest for 5 minutes
I really like to get it a little more “Mexican” Kick by drizzling some Guacamole & Sour Cream over the top as well as add some fresh chopped cilantro