Frito Chili Pie

Yield: 2–4 servings

Ingredients:

1 bag of Frito Chili Cheese chips

1 28 oz. can of Hormel Chili with beans

1 bag of Mexican shredded cheese

1 can of Ro-Tel diced tomatoes with green chilies

1 can of Green Giant Steam Crisp Southwestern Corn

Method: Heat chili in 10-inch Dutch oven. Once heated, layer the rest of the ingredients, reduce heat, and place the lid on for about 10-15 minutes.  If cooking on a fire, place some coals on the lid. I like to serve on tortillas to minimize the mess. 

Read about other campside cooking strategies in Christie Matherne Hall's story,"Notes on Camp Cooking," from our August 2019 issue.