Friday, April 16, 2010


All right. I hated that last picture so much that I decided I had better replace it with a new post. These pictures strike me as marginally better, but I think that afternoon is just not the best time for picture taking in my kitchen. I guess I'll have to start making dinner earlier!

Tonight we are having Frito Banditos for dinner. At least, that's what my family calls them. Some of my relatives call it Frito Pie, I've heard it called Walking Tacos . . . well, I'm sure that there are dozens of things it has been called. What it means is: We're eating chili on top of Frito-type corn chips, topped with lettuce, tomato, cucumber, and cheese. And, before you complain that cucumbers have no business on anything resembling tacos, let me inform you that I LOVE cucumbers on tacos, and you really ought to try it.

And now . . . the chili recipe!


1 - 1 1/2 lb. hamburger
1/2 diced onion (or use a TBS or two of dehydrated onions)
salt and pepper
3 cans tomato sauce
2 cans diced tomatoes (I love the petite diced tomatoes . . . not sure why)
1 4 oz. can diced green chilis
1 1/2 tsp. cumin*
2 cans pinto beans, drained and rinsed**
1 can refried beans (optional)
1 16 oz. bag frozen corn

Sautee burger, onion, and salt and pepper until browned. Drain grease. (I usually cook 5 or 6 lbs. of burger at a time, add enough tomato sauce to make it all red but not liquidy (about 1 sm. can per lb of burger), then freeze it in ziplock bags containing 1 or 1 1/2 lbs of burger apiece. That way I only have to defrost it and dump it in to my recipes, instead of spending the time to cook 1 lb. of burger at a time.) Place burger in a large pot. Add the rest of the ingredients. Heat through.

Great on it's own, as Frito Banditos, over home baked oven fries (or even store bought fries), or over hot dogs.

*Add more cumin if you like. I'm having a hard time judging the correct amount of spices tonight because of clogged sinuses . . . nothing smells or even tastes like anything!
**This recipe is also really good with home cooked black beans, too.

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