Looking for a simple, adaptable, and satisfying dinner solution? Look no further than this Crock-Pot Frito Pie recipe from Melanie Cagle of The Cagle Diaries, a Southern food blog. This dish, inspired by her children's love for Fritos, is a perfect set-it-and-forget-it meal that allows you to go about your day while dinner cooks itself.

Cagle's recipe simplifies the chili-making process by utilizing Mexene Chili Powder mix, a pre-blended mix of cumin and chili, eliminating the need for multiple spice jars. The final dish is highly customizable; Cagle encourages adding your preferred chili toppings, such as sour cream, avocados, green onions, and cilantro.

Crock-Pot Frito Pie

Yields: 12 servings
Prep time: 10 minutes
Cook time: 4 hours (high) or 8 hours (low)

Ingredients:

• 2 lbs ground beef
• 1 diced onion
• 1 diced large celery rib
• 1 diced green bell pepper
• 4 minced cloves garlic
• 1 (28 oz) can chili beans
• 1 cup beef broth
• 1 (15 oz) can chopped tomatoes
• 1 (15 oz) can tomato sauce
• 2 tablespoons Mexene Chili Powder (or your preferred seasoning)
• 1 large bag Frito Corn Chips
• Your favorite toppings (optional)

Instructions:

1. Brown the ground beef in a large skillet, draining excess grease.
2. While the beef browns, combine all other ingredients (except Fritos and toppings) in a 6-quart (or larger) slow cooker.
3. Add the drained ground beef to the slow cooker.

4. Cover and cook on high for 4 hours or low for 8 hours.
5. Serve the chili over Frito corn chips and top with your favorite additions, such as cheese, sour cream, avocado, or jalapeños.

Recipe courtesy of thecaglediaries.com.