
Quiche with Green Chiles and Chorizo
Aromatic Southwest quiche with green chiles & chorizo. Energy-giving & perfect for a weekend brunch!
Loading...
Soul-satisfying Frito Pie casserole – a crispy, savory comfort food that's kid-approved!

A hearty, savory casserole with a seasoned ground beef and bean filling, topped with crunchy Fritos corn chips and melted cheddar cheese. This one-dish wonder is pure comfort food, perfect for a weeknight family dinner.
Serving size: 1.5 cups

A crisp, refreshing mix of romaine, juicy tomatoes, cool cucumber, and crunchy croutons, all tossed in a creamy ranch dressing. The perfect simple salad to accompany any main course.
Serving size: 2 cups

Aromatic Southwest quiche with green chiles & chorizo. Energy-giving & perfect for a weekend brunch!


Soul-satisfying green chile meatloaf with creamy mashed potatoes. Homestyle comfort food at its best!

Tangy & refreshing prickly pear lemonade - a vibrant, energy-giving sip for any time of day!


Homestyle ground beef Navajo taco casserole. A comforting, energy-giving meal that feels like mom's recipe!


Protein-packed black bean burgers with tangy aioli. A fiber-rich, soul-satisfying meal!

Quick & easy turkey sandwich with tangy green chile on sourdough. An energy-giving lunch!
Soul-satisfying Frito Pie casserole – a crispy, savory comfort food that's kid-approved!
This southwest dish is perfect for dinner. With 1254.26 calories and 63.63g of protein per serving, it's a nutritious choice for your meal plan.
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a large skillet or Dutch oven, heat vegetable oil over medium-high heat. Add the chopped onion and cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until browned and no longer pink, about 6-8 minutes. Carefully drain off any excess grease.
Return the skillet to the heat. Stir in the chili powder, cumin, oregano, paprika, salt, and pepper. Cook for 1 minute, stirring constantly, to toast the spices.
Pour in the undrained diced tomatoes, enchilada sauce, and the rinsed pinto beans. Stir to combine. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.
Remove the skillet from the heat. Gently stir in about half of the Fritos (approx. 4-5 cups) and 1 cup of the shredded cheese into the beef mixture.
Pour the mixture into the prepared baking dish and spread into an even layer. Top with the remaining Fritos, followed by the remaining 1 cup of cheese.
Bake uncovered for 20-25 minutes, or until the casserole is hot and bubbly and the cheese is fully melted and golden.
Let the casserole rest for 5-10 minutes before serving. This allows it to set, making it easier to scoop. Garnish with optional toppings like sour cream, sliced jalapeños, or chopped cilantro.
Prepare the Vegetables (10 minutes)
Combine the Salad Base (2 minutes)
Dress and Serve (3 minutes)