Description
This paleo Frito pie is made without actual Fritos, but will still remind you of this Texas classic! It’s grain-free and made with plantain chips instead of Fritos.
Ingredients
Units
Scale
For the chili
- 1 lb ground beef
- 1/2 medium white onion, diced
- 3 cloves garlic, minced
- 1 1/2 cup canned diced tomato (sub nomato for AIP)
- 2 tbsp tomato paste (omit for AIP)
- 3/4 cup beef broth
- 3/4 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
- 2 tsp cumin (omit for AIP)
- 2 tsp chili powder (omit for AIP)
For the frito pie
- 1/4 cup coconut cream
- Juice of one lime
- 1 bag Artisan Tropic Plantain strips (1/4 cup crushed for garnish)
- 1/4 red onion, diced
- 2 tbsp cilantro
- 2 tbsp green onion, chopped
- Lime wedges
Instructions
For the chili
- Using a large skillet, brown the ground beef over medium heat. Use a wooden spoon to crumble and set aside when cooked. Drain excess fat, reserving about 2 tbsp for cooking.
- Add the onion and saute for 3-4 mniutes or until slightly translucent. Add the garlic and saute for another 1-2 minutes.
- Stir in the tomato, broth, seasonings, and add the beef back in. Bring to a low simmer and allow the chili to simmer for 25-30 minutes or until thickened and reduced. Remove from heat
For the frito pie
- Combine the coconut cream with the lime juice to make a paleo sour cream. Set aside.
- Assemble the frito pie bowls by diving the plantain strips between 4 bowls. Top the chips with the chili and top with the red oinon, cilantro, green onion, sour cream, lime wedges, and crushed plantain chips. Serve fresh.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 10
- Cook Time: 40
Nutrition
- Serving Size: 1 serving
- Calories: 337
- Fat: 4g
- Carbohydrates: 43.4g
- Fiber: 3.9g
- Protein: 28g