We had Frito Chili Pie Wraps Sunday evening for dinner. It was cool and rainy all day, so they ended up being the perfect comfort food... especially for two sicklies!
This recipe has been adapted from Cooking Light's version of Frito Chili Pie.
Frito Chili Pie Wraps
Stats: 1/3 c. ~88 cals (for a small wrap, ~290 cals)
0.70 lbs 93/7 ground beef
1 (15 oz) can of red kidney beans, drained
1 1/4 cups
1 TBS minced garlic
ground red pepper
no-salt-added tomato paste
fat-free, lower-sodium beef broth (or 1 cup water with 1 beef bouillon cube)
(10-ounce) can Rotel, undrained
1. Heat a large skillet over medium-high heat. Add beef to pan; sauté 5 minutes, stirring to crumble. Remove
2. Wipe pan clean with paper towels. Add onion to pan; sauté 4
minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring
constantly. Stir in beef, cumin, pepper, and salt.
3. Stir in tomato paste; cook 1 minute, stirring occasionally. Add
broth, 1/3 cup water, and tomatoes; bring to a boil. Reduce heat to
medium, and simmer 20 minutes or until slightly thick, stirring
occasionally. Remove from heat.
4. Measure 1/3 cup chili mixture into one flour tortilla that has been heated on a skillet. Top with a few fritos and 1 TBS shredded cheese. Wrap and enjoy!