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I got a real culture shock when we moved to New Mexico several years ago, but we grew to love the food. Now, back in South Carolina, we still crave New Mexican dishes, and this is one of my go-to favorites.—Janet Scoggins, North Augusta, South Carolina
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Nutritional Facts 1 serving (calculated without beans and sour cream) equals 615 calories, 38 g fat (16 g saturated fat), 143 mg cholesterol, 915 mg sodium, 25 g carbohydrate, 3 g fiber, 43 g protein.
Originally published as Southwest Frito Pie in Taste of Home August/September 2011, p78
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Reviewed on May. 21, 2012 by half_pint
I just made this for the first time and thought it was fabulous. Very easy and very tasty. I am not a big fan of chili powder so I used much less than called for. I also used southwest-style garlic pinto beans, which had much more flavor than plain pinto beans and significantly added to the taste of the dish. I also recommend using fresh pico de gallo instead of plain tomatoes and onions.
Reviewed on Nov. 06, 2011 by veggiemama
So easy to make and everyone in the family enjoys it.
Reviewed on Oct. 15, 2011 by crazy4sushi
Without the toppings this was pretty tasteless and bland. It was better after it was all assembled. I would suggest using a can of tomatoes instead of water. I had to add taco seasoning to get this to taste better. Pretty much turning it into taco meat. But it was better than just the chili powder and garlic powder by themselves. Adding black beans instead of pinto beans will make this more Southwestern.
Reviewed on Aug. 02, 2011 by TessaMB
Definetly comfort food. I did a "do your own" bar with all the toppings so people could pick and choose the tomatoes, sour cream, lettuce, cilantro etc. LOVED IT!
Reviewed on Jul. 26, 2011 by msjreg
I halved the recipe. I thought it was very tasty and I will make this again.
Reviewed on Jul. 26, 2011 by HilaryM
My young daughters LOVED it and asked if they could have it for dinner again the next night! We like lots of beans, so I would put in two cans next time!
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