FRITO CASSEROLE

Serves: 10

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FRITO CASSEROLE

Ready in: 30 MinTotal time: 30 Min

Football season is here, and you can either serve the Classic Frito Pie, which is just a bag of Fritos topped with chili, OR this layered chicken version which is simple to throw together and tastes delicious! I cook the spices with the chicken for a couple of minutes to tame the harshness of the chili powder and bring out the full flavor of the spices.

Ingredients

• 10 oz. bag Fritos Original corn chips
• 10 oz. cooked and shredded white meat chicken (pulled from a store-bought roasted chicken)
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. dry oregano leaves
• 1/2 tsp. garlic powder
• 16 oz. can refried beans, any flavor
• 8 oz. jar salsa or picante sauce
• 4 oz. can diced green chiles
• 2.25 oz. can sliced black olives, drained
• 12 oz. bag shredded cheese (Mexican, cheddar or Colby/jack)

Instructions

1. Preheat the oven to 375 degrees. Spray a deep (at least 4 inches) casserole dish with nonstick spray. Pour approximately one-third of the Fritos into the bottom of the casserole, and crush them down slightly with your knuckles. They don't have to be flat; just break them enough so that they're not all sticking up.
2. In a large nonstick skillet over medium heat, combine the chicken, chili powder, cumin, oregano, and garlic powder. Mix well, breaking up the large chunks and coating the chicken well with the spices. Cook, stirring often, for about 3 minutes, or until spices are fragrant. Remove from heat and set aside in a medium bowl.
3. In the same skillet (no need to clean it), combine refried beans and salsa. Stir until hot and combined, about 3 minutes. Remove from heat.
4. Drop half of the bean mixture over the top of the Fritos in the casserole dish, in dollops. Spread half of the chicken mixture over the beans, as evenly as possible. Sprinkle half of the green chilis and half of the black olives over the chicken. Spread half of the cheese over the top. Reserve a couple of handfuls of the Fritos for garnish; pour the rest over the top of the cheese (crushing in your hands as you drop them in). Repeat the layering of the beans, chicken, chilis, olives and cheese.

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