]Before I get into what this dish is all about, I would like to go on record as saying I have served my family the following in the past:
So please forgive me for the meal I am about to describe to you.
Yes, I made my beloved family an entree that featured this as one of the two major ingredients:
And this as the second one:
I would like to point out that the Fritos have ZERO, and I mean ZERO trans fats. (Keep in mind that I have no idea what trans fats are, but I’m thinking this is a good thing). As for the chili…I have no decent excuse for that one.
However, you can’t go through your entire life without having this completely ridiculous salty extravaganza at least one. There is an even more outrageous version of this that involves opening a single serve bag of Fritos, pouring some chili on top of that, nuking it and eating the whole contraption out of the bag…at least I put this in lovely dishes. And I added a vegetable.
That counts, right?
The cheese in this dish really should be one of those neon-orange varieties of cheddar, but since what I always have on hand is the lovely white Vermont cheddar that is what I used. If cheddar cheese could talk it would probably be hollering “Get me out of here, stat!!” However, it does all come together to be a pretty rocking good taste sensation at the end of the day.
I will now be heading directly to the treadmill, so please excuse me.
- 2 cans chili
- 1 8 ounce bag of Fritos
- 1 chopped onion
- 2 cups shredded cheddar
- Preheat oven to 350 and lightly grease a 2 quart casserole
- Layer ingredients in casserole in this order: half of the Fritos, then all of the onion, then one cup cheese, then all of the chili, then the rest of the Fritos, then the rest of the cheese.
- Bake until bubbly, 15-20 minutes.
- Go to confession and sin no more.