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Recipe for Frito Pie Frittata

(a.k.a. Texas Quiche) 

In Texas, this is one way real men do eat quiche! I recently made it for about 70 people at an arts fundraiser brunch, after just kind of dreaming about it a lot. It’s foolproof, which I always personally consider a good thing. This being a Texas recipe, all measurements are approximate – if you’ve got it, toss it in.

2 pounds lean ground beef

2 tablespoons minced garlic

1 cup diced onion

½ cup finely chopped carrot

1 1/2 cups chopped green chiles, such as Hatch (fresh or canned)

1 can cooked navy beans

1 cup chicken stock

1 cup plus ½ cup chunky tomato salsa

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons ground black pepper

1/2 teaspoon white pepper

Pinch red pepper flakes

1/2 bunch cilantro leaves, chopped

12 eggs

½ cup plus 1 cup grated cheddar cheese

½ cup plus 1 cup grated Monterey Jack cheese

1 cup chopped red bell pepper

½ cup chopped green onions


Chopped raw onion

Brown the ground beef in a large pot, then drain off as much fat as you can. Add the garlic, onion, and chiles and saute with the beef for 5 minutes. Add the beans, chicken stock and salsa, and bring to a boil over high heat. Season with the chili powder, cumin, oregano, garlic and onion powders, pepper, white pepper, red pepper flakes, and cilantro. Lower the heat to medium and cook, stirring occasionally, for approximately 1 hour.

Meanwhile, preheat the oven to 375 degrees. Make the frittata by beating the eggs until frothy and folding in the ½ cup of each cheese, bell pepper, green onion and remaining ½ cup salsa. Pour mixture into a large, deep casserole or baking dish – the eggs should reach no more than 1/3 up the side. Bake until set, risen slightly and almost cooked through, about 20 minutes. Remove dish from the oven and top with Fritos, chopped onion and the chili. Cover with the remaining 1 cup of each cheese. Return to the oven until the cheese melts and turns golden brown, 15-20 minutes. Serve hot with additional Fritos for fancy garnish. Serves 10-12.

Note: Since a lot of cooks make Texas chili in very large amounts, this is the perfect way to give new life to the last 3-4 cups. Just like leftover Thanksgiving turkey is a great excuse to make gumbo!


About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

One response »

  1. Pingback: Barbeque Sauce – How to Make a Quick Barbeque Sauce for Chicken » Barbeque Sauce Recipes

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