Corn Stacks


This is a variation on a recipe I have shared before for Frito Pie.  Both are served over Frito corn chips but each have a different “chili” to serve over top. This version is comes together quickly on the stove top. My other version is made in the slow cooker.

I love the chili that this recipe makes.  It has a great balance of spicy and sweet.  You can always make it spicier if you like it that way and I have included instructions on how to do that.

Corn Stacks

  • 1 lb ground beef
  • 1/2 medium onion, diced
  • 2 cloves of garlic, crushed
  • 2 (16 oz) cans chili beans in mild sauce (I used Bush’s) **
  • 1/4 cup ketchup
  • 1/4 cup brown sugar (you can leave this out if you aren’t a fan of sweet)
  • 1 (10.5 oz) bag Fritos corn chips

Toppings:

  • shredded cheese
  • shredded lettuce
  • diced tomatoes or salsa
  • sour cream
  1. In a skillet, brown the hamburger with onion and garlic until beef is no longer pink.  Drain off any grease.
  2. Add the chili beans, ketchup, and brown sugar to the beef.  Combine and simmer for 5 minutes.
  3. To serve, place a hand full of corn chips on each plate followed by some of the chili.  Then top with desired toppings.  Serves 6-8.
** to make this spicier you can add 1 tsp chili powder and 1/2 tsp cayenne or hot pepper sauce or go for chili beans in medium or hot sauce..
Recipe adapted from Serendipity Mommy.
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