Saturday, December 28, 2013
Salsa Verde Frito Pie
We all share a love of Mexican food, so I made chicken and beef enchiladas and rice and beans. Margot brought a salad to round out our dinner. If you have seen my Christmas Cookie Countdown, you know what we had for dessert.
We had a more traditional ham, potato, yam and asparagus Christmas dinner, after our traditional Christmas Cranberry Cinnamon Rolls for breakfast. I can’t believe I’m saying this, but I’m kind of tired of eating!
The rest of my family doesn’t seem as tired of eating as I am, so I’ve been trying to find delicious meals that are easy and fast. This Salsa Verde Frito Pie is fast, easy and delicious, so it checks all the boxes. My son loves Salsa Verde Frito Pie. The first time I made it, he scarfed down two helpings before I even noticed. The Salsa Verde is like chili, but doesn’t contain a single tomato. The green salsa and chiles give this chili a tangy finish that pairs well with the pepper jack cheese.
My mom used to make Frito pie for us every so often, but her version just included opening a can of chili, shedding some cheese and serving it on a bed of Fritos. I loved that version as a kid, but as an adult, I prefer Salsa Verde Frito Pie.
Salsa Verde Frito Pie
Adapted from Southern Living
2 cups frozen whole kernel yellow corn, thawed
5 teaspoons olive oil, divided
1 12-ounce tube Jimmy Dean Hot Breakfast Sausage
1 medium yellow onion, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1 16-ounce bottle of salsa verde (I used Herdez brand)
2 4.5-ounce cans chopped green chilies
1 16-ounce can small white beans, drained and rinsed
2 tablespoons fresh limejuice
6 cups of original Frito corn chips, or 6 mini bags
1 cup shredded pepper jack cheese
Toppings: cilantro, sliced jalapenos, green onions
Add 3 teaspoons of olive oil to a large skillet over medium-high heat. Add the corn and cook until the corn browns, about 3 to 4 minutes. Remove from skillet.
Sauté sausage in the same skillet until the sausage is browned, about 6 to 8 minutes. Remove from the skillet and drain on paper towels.
Add the remaining olive oil to the same skillet and add the onions. Cook onions over medium-high heat for 4 to 5 minutes or until tender. Stir in chili powder and cumin, and cook stirring often for 2 to 3 minutes. Stir in salsa, chilies and sausage. Cook over medium heat, stirring often, 7 to 8 minutes or until slightly thickened. Stir in beans, corn and limejuice and cook for another 2 to 3 minutes or until everything is heated through.
Divide chips among 6 plates and spoon the chili over the chips and top with the cheese. Serve with the toppings.