Mexicalli-Frito Pie

I found this recipe in my Gooseberry Patch cookbook, and, judging by the ingredients, it sounded pretty tasty. There was no picture to go along with it, so I wasn't exactly sure what it looked like, but it turned out pretty good! Jesse LOVED it (as I imagine most kids would). The Frito's really add a tasty crisp to this, and I, of course, smothered mine in sour cream. It's easy to throw together, and is definitely a filling dinner. I happen to make this for just Jesse and I since Heath was working late, and I don't think I'll be doing that again. This makes kind of a lot (I'd say perfect for a family of 4 or 5 if there are young kids), so we had a LOT of leftovers. It heats up very well, and was just as good the next day. Glad I tried this, I'll absolutely be making it again. I think it's something Heath would really like.

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'Mexicalli-Frito Pie'

Source: Gooseberry Patch

1 lb ground beef

1/2 cup chopped onion

1/2 cup green pepper, chopped

1 1/2 cup frozen corn, thawed and drained

1 cup chunky zesty salsa

3/4 cup Mexican style shredded cheese

1/8 teaspoon black pepper

1 cup crushed corn chips

Optional: Sour cream, sliced jalapeno peppers, diced tomato

Heat oven to 350. Brown beef, onion and green pepper in a skillet; drain. Add corn, salsa, shredded cheese and pepper. Place beef mixture in a lightly greased 10” pie plate; top with crushed chips. Bake for 30 minutes.Let cool for 10 minutes; garnish as desired.