In the interest of finding quarantine family televiewing that is both funny and kid-appropriate, we have recently introduced The Children to King of the Hill. Let me tell you something– it is still hilarious.
Ok, and *mostly* kid-appropriate. What it lacks in G-rated quantity, it makes up in all other quality. It is smart. It is surprisingly compassionate. And it is nuanced.
I dearly love a nuance.
So when Peggy Hill served her guests Frito pie, and my kids in unison were like “what’s Frito pie?” I was like “I know what we’re having for dinner this weekend!”
Full disclosure, I don’t think I’ve ever made Frito pie before, but it is basically nacho casserole. I’m always up for an excuse for nachos, and I’m always in for a good church lady casserole. Especially one that is easily adaptable for a flexitarian household.
Casseroles are the ultimate comfort food–especially as we are living through the end-times and all that. As the 4 horsemen of the pandemapocalypse approach, I shall be baking something in a 9×9 square dish, topped with cheese, at 350-degrees for 30 minutes or until golden brown!
Thing is, that 9×9 square dish often contains meat. With a vegetarian in the house, I’ve adjusted a lot of my cooking around the miracle that is the mini loaf pan. This tiny dish will transform all of your meat-centric casseroles for a flexitarian option, single-serving situation. It’s especially easy for something like Frito pie, which is layered in and can easily omit the meat. (Most recipes don’t call for the corn, but I added it to make it a little more substantial for the meatless portion).
Here’s what you need:
–Fritos
-can of Ranch Style beans (or chili beans), with sauce
–onion, or green onion
–ground beef or ground turkey
–shredded cheddar, Monterey jack, or BOTH
–corn (canned or frozen)
–taco sauce
–sour cream
When we lived in Arizona, ranch beans were a staple. I’d keep a few cans in the pantry, and on days when it was too hot to cook–which, in Phoenix, is pretty much all the days– you just make some instant rice, open a can of ranch beans and maybe add some cheese and sour cream, and dinner is managed. It had been awhile since I’d bought the real thing, but if you can get them, do it. If you live in some god-forsaken Yankee state where this delicacy is not available, just get you some canned chili beans in sauce. 
Then here’s what you do: Preheat oven to 350 (the sacred casserole setting). Sautee some onions in a splash of oil for a couple of minutes. Then brown the meat.
While the meat is cooking, spray both the mini loaf pan and the larger casserole dish with cooking spray. Line the bottom of each with a layer of Fritos. (You will use most of a bag, but save some reserves for topping later). On the vegetarian portion (however big it needs to be, I don’t know your life) layer a few spoonfuls of ranch beans with sauce; then corn; a drizzle of taco sauce; and top with shredded cheese.
Then, once the meat has finished cooking, mix in the rest of the can of beans (don’t drain! use the sauce!). Add some corn (I only used half a can, and that, you DO want to drain first); then add some taco sauce, and cover the whole mess with cheese.
You know the casserole drill: bake for 20 to 30 minutes until the cheese is bubbly, (the small portion will need less time), then top with some of the leftover Fritos, and serve with sour cream on the side. (And/or cilantro; green onion; hot sauce; avacado; whatever makes this casserole perfection for you, go for it).
My son was deeply disappointed when he learned that Frito pie was not, in fact, a dessert. But he ate it anyway. And then he had seconds.
Well, everybody did. And does it go with boxed wine? It does, I tell you what. [she said in her best Hank Hill voice.]
myweirdvegetariankid 