Vegetarian Corn Chips Pie

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You just can’t always be gourmet; sometimes you have to be a little low-brow and go for comfort food. Originally named Frito Pie and made with ground beef, this recipe has been modified and adapted for the kosher consumer. Your family will be so glad we did!!

Dough:
4 cups corn chips, crushed
1 cup flour
1 tablespoon baking powder
½ cup margarine, melted
4 eggs

Filling:
2 tablespoons canola oil
2 onions, chopped
½ teaspoon kosher salt
1/8 teaspoon cayenne pepper
2 pounds vegetarian ground round
1 tablespoon chili powder
2 teaspoons cumin
1/8 teaspoon crushed red pepper
2 teaspoons oregano
2 cloves garlic, minced
3 cups crushed tomatoes
½ cup tomato paste
2 cups pareve chicken stock
1 (15 ounce) can red kidney beans, drained

Garnish:
Grated cheddar cheese
Sour cream
Sliced avocadoes or guacamole
Sliced jalapenos

For the dough: Preheat oven to 350 degrees. In a large mixing bowl, stir together crushed corn chips, flour, baking powder and margarine. Whisk in eggs. Press dough into bottom and up sides of 2 8-inch pie pans. Line crust with dried beans or pie weights and bake for 10 minutes. Remove from oven.

For the filling: In a large Dutch oven, heat oil. Add onions and sauté until soft, about 3 minutes. Stir in salt and cayenne. Add ground round, chili powder, cumin, crushed red pepper and oregano to the pot. Cook for about 5 minutes, stirring constantly. Stir in garlic, tomatoes, tomato paste, stock and kidney beans. Bring to a boil, reduce heat and simmer, uncovered, for about 1 hour.

Pour mixture into prepared crusts and bake for ½ hour.

Serve with garnishes.

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