Texas Special: Putting a Southwest Spin on the Classic Frito Pie

Welcome to Krysta’s Kitchen, I’m so excited you’re here! This recipe is fun and easy, sure to please even the pickiest of eaters, walking frito pie, but make it cowboy, of course. 

Are you wondering what on earth walking Frito pie is? I have been asked several times what walking tacos are, and the answer is simple. It is a single serving of chips, some kind of meat, and some toppings, making it portable and easy to walk around. 

This recipe is the easiest thing and it’s great for crowds, kids, cowboys, parties, you name it! You just cut open the chips, pour in your ingredients, and enjoy! It is that simple. This recipe calls for chili, but you can use leftover taco meat as well to make this walking taco recipe. 

(Makes 1 Walking Frito Pie)

Ingredients for Cowboy Frito Pie 

• Frito chips of your choice + the bag
• 1 cup of your chili of choice (see my recipe for green chile pork chili below)
• Toppings: Sour Cream, Shredded Cheese, Cilantro, Lime, Hot Sauce, Avocado

Additional Topping Ideas: Queso, lettuce, onion, tomato, pico de gallo, green onions, black olives, jalapenos.

Directions

1. First, heat up your chili.
2. Prepare the toppings. (I love to make a topping bar!)
3. Make sure you have at least one bag of single-serve bagged Fritos for every person. 
4. Open the bag of Fritos and fold down the top until you have a good opening to add your chili and toppings.
5. Spoon the chili inside and then top with your favorite toppings.
6. Stir with a spoon and eat straight from a bag!

Bonus Recipe: Krysta’s Green Chile Pork Chili 

Ingredients

• 2 lbs. Pork boneless pork loin, trimmed and cubed (1-inch cubes)
• 3 poblano peppers
• 4-5 jalapenos
• 1 head of garlic
• 6 tomatillos, husks removed
• 1 large white onion, peeled and quartered
• 1 bunch of cilantro, the bulk of stems removed
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. cumin
• 1/2 tsp. oregano
• 1 cup chicken broth
• 3 limes 

Directions

1. Preheat the oven to 450 degrees. Place the peppers, tomatillos, garlic, and onion onto a baking sheet. Place the baking sheet in the oven 2 racks down from the broiler. Let the veggies roast for 20-25 minutes or until the veggies are charred, keep an eye on them so they don’t overcook. Let cool down a bit before moving on to step 2.
2. Place the veggies into a blender and place the cilantro on top. Place the lid on the blender. Pulse until a fine salsa forms, you can make this any texture you desire. If your salsa is too thick to blend up properly, add a splash of the chicken broth from the recipe.
3. Cube your pork and toss and add the meat to the slow cooker. Pour over the salsa, and add the salt, pepper, cumin, and oregano. Pour over the chicken broth and stir.
4. Cover and cook on LOW for 9 hours without opening the lid during the cooking time.
5. Use for Cowboy Frito Pie, tacos, or in a bowl with cheese and a dollop of sour cream!