recipe: Frito Chili Pie Wrap

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 chopped onion 
1 TBS minced garlic
1/2 teaspoon ground cumin 
1/2 teaspoon ground red pepper 
1/8 teaspoon kosher salt 
1 tablespoon no-salt-added tomato paste 
1 cup fat-free, lower-sodium beef broth (or 1 cup water with 1 beef bouillon cube)
1/3 cup water 
1 (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 beef; drain. 

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!