How to make chicken Frito pie casserole

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Who doesn't love Frito pie? With its crunchy, salty flavors, it's the very definition of comfort food, and the recipe below lightens up this classic by using chicken instead of the more traditional beef, but it maintains all of those delicious, spicy Mexican flavors.
In a pinch, you can easily use a Mexican or Tex-Mex spice blend instead of the individual spices called for in the recipe for a bit of heat and savory flavor. Also be sure to have a bottle of your favorite hot sauce handy!
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Chicken Frito Pie Casserole
6
10 minutes
30 minute
40 minutes
1 tablespoon olive oil
1 pound ground chicken
1 onion, small dice
1 tablespoon ground cumin
2 teaspoons ground coriander
1 tablespoon chili powder
1 15-ounce can fire roasted tomatoes
1 15-ounce can kidney beans
3 cups Fritos
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
salt, to taste
Preheat the oven to 400 degrees.
Heat the olive oil over high heat in a cast-iron skillet. Add the chicken, breaking it up with a wooden spoon, and season with salt. Cook until browned on the outside, about 5 minutes, then transfer to a plate with a slotted spoon.
Add the onion to the pan, and season with salt. Cook, stirring occasionally, until soft and browned, about 10 minutes. Add the cumin, coriander, and chili powder, and stir to combine. Add the tomatoes and beans, and add the chicken back to the skillet. Cook, stirring occasionally, until the sauce has thickened, about 10 minutes. Remove from the heat.
Transfer the mixture to a bowl, and spread half of the Fritos over the bottom of the skillet. Top with the mixture and then with the remaining Fritos. Finish with the cheeses.
Bake until the cheese is melted and bubbly, about 10 minutes.
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