Another summer pool party, another appetizer to make! This time I wanted to make something that I had as a kid when my aunt would force her boyfriend to take my sister and I to the public pool in Oklahoma City. We would swim for a bit or jump off the diving boards even though I didn’t know how to swim and my aunt’s boyfriend would be just out of reach to force me to swim to him. For lunch we would get something known as a Frito Pie and I thought everyone knew of the glorious, salty goodness that is a Frito Pie, but apparently not so let me describe it for you: It is a bowl filled with Frito Original Corn Chips, then covered in chili, shredded cheese, and then maybe onions and jalapeño’s; not for the feint of heart!! As Kevin and I scoured the internet for something similar to bring, we found that this is pretty darn close, and you can cut it into squares for everyone to enjoy; this could be served as a meal since it also rather filling!
1 lb ground beef
1/4 cup chopped onion
8 oz tomato sauce
1 1/4 oz pkg taco seasoning mix
1/2 tsp ground cumin
1/2 tsp dried oregano
2.25 oz can sliced ripe olives, drained
8 oz can crescent roll dough
2 Cup coarsely crushed Fritos Corn Chips, divided
1 Cup sour cream
4 oz can chopped green chilies
1 1/2 Cup shredded cheddar Cheese
(optional: Sliced avocado, sour cream, cilantro, sliced scallions)
Heat oven to 375 degrees. In a large skillet, cook beef and onion over medium heat until meat is browned; pour off any accumulated drippings. Stir in tomato sauce, seasoning mix, cumin, oregano, and olives.
Unroll crescent roll dough to cover bottom of ungreased 9-by-13-inch pan, gently patting the perforated seams of dough together. Sprinkle 1 cup of the crushed fritos on top of dough. Spoon on meat mixture.
Stir together sour cream and green chiles; spread over meat mixture. Sprinkle 1 cup remaining fritos over sour cream; top evenly with cheddar cheese.
Bake for 25-30 minutes, or until crust is cooked. Serve with optional ingredients, if desired.