Takis and Frito Pie
I don’t know about you, but I always have leftover chili anytime I make it. Maybe that’s because I live alone and my eyes are bigger than my stomach. Still, I wouldn’t say I like eating the same thing multiple days in a row, so I like to get creative with my leftovers. Enter Takis and Frito pie, a basic dish made with chips, chili, and whatever toppings you like, such as shredded cheese, raw chopped onion, sliced black olives, beans, and jalapeños. Sour cream and cilantro are also givens, as is a little lime juice or hot sauce to round out the meal.
Takis and Frito pies are so easy to make that I struggle even to develop instructions. The preparation for this dish is as simple as opening a bag of chips and dumping a bunch of ingredients into it. Give it a good shake, grab a fork, BAM. You can be on your merry way. They don’t call it a walking taco for nothing, bruh.
If you’re going mobile, I suggest cutting the bag from the top and not the side, but if you’re dining in, the side slice works well
The belly cut also works if you’re eating at home but again, opening the top of the bag and sticking a fork in it is the most convenient way to enjoy this meal
Ingredients
~4 2oz bags of Fritos or 2 4oz bags of Takis
~2 cups of leftover chili
1 cup of shredded cheddar or Monterey Jack cheese
1 cup of red kidney beans, pink beans, or black beans
1/2 cup of canned diced tomatoes
1/2 cup of sliced pitted black olives from the can
1 jalapeño, sliced thin
1 small red onion, diced
1 avocado, diced
Sour cream, hot sauce, lime wedges, and chopped cilantro for serving
Instructions
Heat up the leftover chili and set it aside
Assemble your chosen ingredients
Cut open the top, middle, or side of the bag and spoon in the chili
Top with your fixings and shake the bag or mix everything together with a fork
Serve with sour cream, hot sauce, and chopped cilantro
