The crock pot or slow cooker is my favorite kitchen accessory. It means less time spent in the kitchen and in the summer it translates into a cooler kitchen since the oven can remain peacefully unused. 200 Slow Cooker Creations by Stephanie Ashcraft and Janet Eyring gave me a lot, well 200, recipes to free up my time and cool off my house.
I was drawn to Spicy Frito Pie because of the few ingredients it required and because anything with Fritos in it will be a winner at my house. I had to chuckle when the recipe asked for one bag of Fritos. I bought two bags, although I should have purchased three, but I’m trying to win a losing battle of more food in my children’s bowls and less chips. To be fair, I’m just as bad as they are!
I omitted the Tabasco sauce since a few of my children are averse to really spicy foods and so I never buy Tabasco. I did have some crushed red pepper flakes and I added a few shakes to give it a mild punch. I also did not remove the pork from the beans, I’m wasn’t sure how that would change the recipe and I didn’t want to go digging around in the beans to find that small chunk of pork. I also used twice as much hamburger to feed my large family as well as adding a can of corn in the last 30 minutes to stretch it a little further.
It was really tasty and my family completely cleaned out every last drop! I will definitely feed this again to my family.
Spicy Frito Pie
½ pound ground beef, browned and drained
2 (16-ounce) cans pork and beans, pork removed
1 (4-ounce) can chopped green chiles
1 (8-ounce) can tomato sauce
4 to 6 drops Tabasco sauce
1 bag Fritos corn chips
Combine all of the ingredients except the chips in a greased 3- to 4 ½ quart slow cooker. Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. Scoop over a handful of Fritos.
Note: Try serving with some shredded lettuce, diced tomato, sour cream, and grated cheddar cheese on top!
Makes 6 to 8 servings