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From eatingwell.com

 Firehouse Frito Pie

 

Classic Frito pie is a pile of Fritos topped with beefy chili and runny cheese often made straight in the chip bag! Our refined and lightened version is fresh-tasting and delicious. A whole 1/2 cup of chili powder gives it plenty of punch, but be sure to use mild chili powder. If you have spicier chili powder, start with 1 to 2 tablespoons and taste as you go. Top with tomato, lettuce and just a little cheese (hold the Whiz, please).

 

8 servings

Active Time: 1 hour

Total Time: 1 hour

 

·         1 tablespoon canola oil

·         1 large onion, chopped

·         1 pound 93%-lean ground turkey

·         1/2 cup mild chili powder

·         1 teaspoon ground cumin

·         1 large zucchini, shredded

·         1 28-ounce can diced tomatoes

·         1 cup reduced-sodium beef broth or chicken broth

·         16 5- to 6-inch corn tortillas

·         Cooking spray, preferably canola oil

·         2 15-ounce cans red kidney beans, rinsed, divided

·         2 cups shredded Colby-Jack cheese or sharp Cheddar cheese

·         1 medium tomato, diced

·         2 cups shredded romaine lettuce

·         1 bunch scallions, sliced

·         Pickled jalapeños (for garnish)

1.    Position racks in middle and lower third of oven; preheat to 375°F.

2.    Heat oil in a Dutch oven over medium heat. Add onion and turkey; cook, stirring and breaking up with a spoon, until the turkey is no longer pink, about 5 minutes. Add chili powder and cumin; cook, stirring, for 1 minute. Add zucchini, tomatoes and broth and bring to a simmer. Partially cover and cook, stirring occasionally and maintaining a simmer, for 30 minutes.

3.    Meanwhile, coat both sides of each tortilla with cooking spray. Cut them in half, then cut each half into 1-inch strips. Spread the strips on 2 large rimmed baking sheets. Bake, rotating the pans from top to bottom and stirring halfway through, until crisp, about 25 minutes.

4.    Mash 1 cup beans in a bowl. After the chili has simmered for 30 minutes, stir in the mashed beans and whole beans. Cook until the beans are heated through, about 3 minutes more.

5.    To serve, place about 3/4 cup tortilla strips in each of 8 shallow bowls. Ladle about 1 1/4 cups chili on top. Garnish with cheese, tomato, lettuce, scallions and pickled jalapeños (if desired).

·         Make Ahead Tip: Cover and refrigerate the chili (Steps 2 & 4) for up to 2 days.

Per serving: 447 calories; 17 g fat ( 7 g sat , 4 g mono ); 58 mg cholesterol; 49 g carbohydrates; 0 g added sugars; 29 g protein; 13 g fiber; 735 mg sodium; 1067 mg potassium.

Nutrition Bonus: Vitamin A (82% daily value), Vitamin C (40% dv), Calcium (37% dv), Iron (33% dv), Potassium (31% dv), Magnesium (27% dv), Folate (23% dv), Zinc (18% dv)

Carbohydrate Servings: 2 1/2

Exchanges: 2 1/2 starch, 1 vegetable, 3 lean meat, 1 high-fat meat