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Making up a Cowboy Favorite- Frito Pie Live Cook
51K views
Aug 22, 2023
Need a quick and easy meal to make for your crowd? Frito pie is the answer! Watch us make this classic cowboy favorite LIVE on our YouTube channel. If you're cooking LIVE with us- grab these ingredients: 2 lbs. ground beef 1 yellow onion, chopped 1 green bell pepper, chopped 1 cup diced tomatoes 2 tbsp Worcestershire sauce 1 15 oz can enchilada sauce 2 cups shredded cheddar cheese 2-3 cups Frito corn chips
View Video Transcript
0:00
Hey, thank y'all for stopping by in a kitchen somewhere on the road
0:06
Yeah, you know, it's pretty nice when you can just go into somebody's house and say
0:09
hey, we need to film video here tonight, so we kicked them out, decided we'd just take over
0:13
But now we're on the road and part of New Mexico, so we are going to really go back to
0:20
some of my great childhood memories here of what we're talking about, Frito Pie
0:25
Now, we're going to change it up a little. Traditionally them things was made at football games
0:29
basketball games, baseball games, and there was so much grease in the meat that even though
0:36
this is a plastic looking base sack, it leaked from through there at times. So first of all
0:41
I need you to go ahead and preheat that oven to 350 degrees and just make sure that you have a 12-inch
0:49
cast iron skillet or something big enough to hold that. And then I need you to what
0:55
Shan is saying slow down over there. So can everybody hear us all right
1:01
First of all, I just want to make sure that the volume is good. And we got time
1:07
Go get yourself a glass of tea, a cup of coffee. Don't forget to hit the light button
1:11
Yeah, hit the like button, get you a glass of wine, whatever you need. What do you all think Frito pie pairs with wine
1:20
Do you know, Shand? I mean, what would you guess that a Frito pie would
1:24
A Dr. Pepper. A Dr. Pepper. That's for Billy. Or a root beer, that'd be pretty good
1:30
But I'm gonna pour it with some iced tea right quick first
1:34
and I may finish that up. Rusty said beer. Beer would be good
1:38
I'm, Rusty, just tell you there, my friend. I think it pairs pretty well with port wine
1:45
So I'm gonna go ahead and pour me a little. What is that
1:49
It's port, it's got a little black cherry in it. It is really good
1:53
But I've learned from the wine drinkers across the world that you have to let it set and aerate over there by itself
1:59
So everybody got that skillet ready and got that oven preheated 350 degrees
2:05
How many are cooking? I need to know. I mean, I want to make sure that everybody's cooking
2:10
I mean, we need to be in the kitchen. Well, we have a lot of people just watch. Oh. Which I'm just watching
2:14
You're just watching too. Well, if you've got all the ingredients there and you are cooking with us at home
2:21
go ahead and get you a yellow onion, dice that thing up
2:25
Now, Shan sometimes gets on to me because it's not chopped, it's not diced, it's something else, it's sliced
2:31
I diced today is what I would call a dice. That's what I'd call it diced
2:37
Put it on the cutting board. No, I just got it off the cut board. We'll take a vote
2:41
We'll take a vote. Put it, no, okay. That's all I'm going to put on there
2:48
Now, what would people call that? Onion. That's what they would call it
2:53
That's like a fine chop. fine chop. We're going to go ahead and call that a diced onion for the cowboy. One green
3:00
bell pepper. Oh, everybody's thing that's definitely diced. There you go, see there? And also
3:06
a lot of people all the time telling me on YouTube. Oh, we've got some chopped. Sorry. You cannot cook
3:12
anything, can you, Cowboy Kent, without a jalapeno or a green chili. I am going to fool y'all
3:18
tonight, and I'm just going to cook with a green bell pepper. So get you one of them, make sure you got it
3:23
chopped up, good, diced, sliced, sliced, whatever you're going to do to it. One pretty big tomato because we need about a cup of tomatoes there
3:32
Get them chopped any way you want them. You're going to need two cups of cheese
3:37
and you can use whatever cheese you want. I like to use cheddar in ours. A bag of fritos, and Kelly, who helps us with some of our social media
3:48
claims that she is the Frito Pie expert. Kelly, if you're watching, I need to know
3:55
Now, because Kelly says you can't just have a regular frito. You got to have the scoops
4:00
Now, Shan had another sack of fritos, and I think she put them in the pantry over here, Shan
4:06
And they are the chili-flavored fritos. And I do like to mix and match and combine and make things even better
4:13
So also get you two pounds of certified Angus beef, ground beef, 80, 20, because we need that fat in there
4:22
to give us some of that flavor. So these are good. Chilly flavored, huh? I mean, have you had this
4:29
I have not. You've never had a chili cheese? No, no. What do you think? They're not bad. I think
4:36
I think they would make a good one. Now you remember when you got these at the ball game and they just take a pair of scissors and they just cut down that little old package
4:45
One time when I was bored at a baseball game because we was about to run and rule them folks watching the grandson in them
4:53
I counted the corn chips in one of them little sacks. There was 12. Make sure you get a big sack of chips because if y'all have watched us long enough, we would never want to look for meat
5:04
We never want to look for cheese and we always want to make sure you got whatever goes in it, plenty of it
5:09
So, skitt is a 12-inch skillet. I got one over here. It has been heating a little bit
5:14
We'll bring it right over here for just a minute until I can get the meat in it. Two pounds of ground beef
5:21
Oh, there's a sizzle right here. That's what you call sound effects
5:28
My favorites. I want to know where the beagle is. The beagle is here. Where you at, Big
5:33
He's over here on this side because he smells meat. I can't pick him up
5:36
He weighs about 50 pounds. Now, while we got that here, just like this
5:42
with the Beagle supervision, You can season with salt and pepper if you got it, but I'm gonna season with our original and be what what is it
5:53
I don't have onions in the house, so I'm supposed to do with chocolate cake. That'll work
5:58
I like people that'll improvise. I do because that's how you learn to cook the best is always being able to improvise
6:06
Now we're gonna let that brown just a little, so I'm gonna put it back over here on the stove
6:10
and this is the new version of Bertha here, this Viking stove
6:16
That thing's got so many knobs on it, folks. I didn't even know how to turn it on. How to get Shannon over there to help me
6:21
But we're going to let that brown for about, oh, I'd say eight to ten minutes
6:25
until it gets browned up a little. And then we'll add the onion and the green bell pepper
6:31
Yes, ma'am. Yes, it said canned rotel would probably work good too. Yes, it would, canned rotel
6:36
I would, that is a good idea. You want to run the store and get some right quick? Oh, okay
6:42
Anybody else cooking? I mean, go ahead and tell us if you're cooking along with us because it's suppertime
6:48
Can you show everybody? Somebody said, which knob? I don't, let me see
6:52
This skillet is with this one right here, I think. Yeah. Now, there's two ovens on this Viking stove
7:00
I have no idea which knob goes to what oven because I turned this one on a while ago and got it on but it cold as it could be but you got to turn it on bake too as well Derek wants to know what your favorite vegetable My favorite vegetable
7:16
I probably say either a jalapena or probably a pablano. What about okra
7:24
Ocra is my, oh, I forgot about that. And the gardens planted at home, so I do love some okra
7:30
It is really good for your diabetes. If y'all have got any kind of trouble with that
7:35
Go back and watch some of our cowboy c because that okra will help lower that A1C
7:41
I'm not talking about deep fried and battered. I'm just talking about lightly fried in some
7:45
What whiskey do you recommend? What whiskey do I recommend? You may show them
7:51
Do you have it? Oh, do I have it. I always have it. This is my whiskey of choice
7:59
If I'm cooking, sipping, whatever. I always going to go back to peach crown
8:05
most of the time. I'm gonna get that out of the way because it might get me in trouble
8:10
This meat is browning a little bit. Now remember, you will need to drain the grease off this or continue brown on it until you cook the fat plumb out of it
8:20
But we're gonna season it just one little bit more. You coming over
8:30
I don't care. You come right on over here on this side of the traveling shows. Yes
8:35
I've got it on the tripod. Yes. One, two, three, four, five, six burners and a grill on top
8:48
Here, we go in. Come here. Going over and make an appearance
8:53
I don't know if y'all know it or not, but a lot of times it would be having to use sign language for big
8:58
He's probably 14. His hearing's getting a little bad now. His appetite ain't fading him none or his sense of smell
9:04
I don't know his sense of smell, but his hearing is a little off, ain't it, buddy
9:08
Yeah, you're a good pup. You have some people replaced a wopper. A what
9:13
A wopper? I like a wopper, I do. Now, if you want to change this Frito pie up, and now you can see that that's about, I'd say
9:23
two-thirds of it is getting brown. I'm going to go ahead and dump in these green bell peppers and the onion
9:34
Now, if it really was my ideal, I'd probably be putting me some green chilies or some halipinas in here, but you make it to your liking
9:46
You know, I want to know how many of you have eat a frito pie right out of a sack
9:51
That's some of the best eating I ever had at a ballgame. But also now when you go, you have your choice of frito pie or walking taco, which is usually made with Doritos
10:02
Same purpose, but a lot of them just using canned chili and then pouring some of that fake cheese on top of it that Shan really likes, and you're in pretty good shape
10:10
Yeah, here's a major too. And a little magy. So we got her tomato sliced up to get rid of this
10:20
How's everybody doing? Yeah, everybody cooking right along? You can slow down, go faster
10:28
Yeah, you need to let me know what's happening here. And this recipe just happens to be in our first cookbook, A Tasted Cowboy
10:38
I hope all of you have known by now. You know our latest cookbook come out March 28th
10:44
We had a pretty good book tour. We did. Keep an eye on that events page on our website because we have some intimate evening still coming up
10:52
We have the menu all set so you can look at that. But also, we'll be at Wagon's for Warriors in Lebanon, Missouri over Memorial Day weekend
11:01
Saturday there'll probably be close to 35, 36 wagons up there, but we have a class on Friday
11:06
to will be showing people how to make biscuits and gravy and you'll get to sample a little
11:10
So look for that, but also Casper Wyoming, there is an event
11:14
And then in July, there is an event in LaMole, Nevada for a benefit for a fire department
11:18
So be sure and keep an eye on that website. It'll let you know where we might be
11:24
How many of you folks are coming to wagons for Warriors? I know there's quite a few people told me the other day on comments that they were sure coming
11:31
coming. So I look forward to seeing everybody. If I can figure up how to turn this on a little taller
11:38
We just throw them more wood in it if it was Bertha. It would be better off. And thank y'all for your prayers too, for rain for our country
11:47
We got an inch. Circle G, Chuck wagon will be there. Circle G. Where are they from
11:52
Circle G, where are y'all from? I know there's two different wagons from Alabama coming, but I don't know Circle G right off the top of my head
12:01
Folks, if y'all are in the area, it is a great event. Alabama
12:05
Well, they probably know Troy and them then that's coming from Alabama, so it'll be a good time
12:10
It will. Now, we're going to have to have something to ladle that grease out of there when we get that over there to one side
12:20
If I knew where stuff was in this kitchen, I'd be in good shape
12:28
Everybody's still cooking right along? How many of you already got it made and just sitting there eating it watching
12:32
You know, that'd be a pretty good deal. But I think while we're at it, we'll have a drink of port
12:39
Oh, that is good. But you won't let this brown until it's completely done, not half done
12:45
because we are sticking this in the oven for just a little bit, but all we're doing is melting some cheese in there
12:51
So I'm going to sort of go to pulling this away from one side
12:55
to where we can get that grease to get back over here
12:58
I just have somebody from Ireland watching. Well, that's your people, Shand. We do have a lot of fans out of the United States
13:06
and I thank you each and every one of you, as well as all of our viewers
13:10
for always tuning in. It means the world to us. Because, hey, y'all know this is more than just about food
13:17
Yes, ma'am, Shand. Oh, nothing else. I got a lot of pups helping now, Shan
13:21
They right here. Can y'all smell beef? It's got onions in it
13:26
so I don't think it's going to happen, Bid. I think most of that grease is going to cook out of this, so we're going to let her brown on just a little bit more
13:35
And while it's to that... There's a lot of Alabama people. That is good. While it is to that point, tomatoes
13:43
Or rotel. Or rotel. Yes, I really like that ideal. But it's going to give it some color, and you can put as many tomatoes in there as you want
13:54
Biggie's not real fond of a tomato, so we're going to leave them out
13:58
Now, this is what we call pretty quick and easy because if we were on a ranch and we have
14:05
made this on a ranch for cowboys at a noon meal. And folks we used a lot of canned goods on them ranches but you transform them canned goods into something that you didn even know they were So when we get to that point right there we going to add some of the W sauce Y just go ahead and pronounce it any way you want to I not going to
14:25
No, give a shot. With Chester Sire. I'm getting close. What's the
14:30
The W.A. sauce. Wash your sister sauce. You use as little or as much as you want
14:38
We're going to let that cook because I want them onions to make sure that they're good in tenders
14:43
and then green bell pepper as well. well and we're getting oh so close now now now I'm gonna tell you right now since
14:56
it's mine I'm gonna look in here and see there is some taco seasoning so I'm
15:04
optional optional but I do like it on mine well you know you could use
15:13
chili seasoning chili season packet you could use all sausage or half beef I have
15:19
ground pork whatever you wanted to do to it you could add a little bacon to it
15:25
you ain't never gonna hurt it and look in the icebox a lot of times I have to just
15:31
throw stuff together at home for me and Shannon the pubs what about beans beans would be a great thing now y'all probably have seen our chili video
15:40
We have two of them. And people chastise me for a long time for putting beans in chili
15:48
They said, no, that's not chili. It has beans in it. Well, we grew up, beans was a substitute for meat
15:54
There was more beans in our chili than there was meat. So we've always put it in there
15:58
You could put black beans in here, pinto beans. Barbecue sauce might not be bad
16:05
It would probably work all right. All right. We're getting down to where it's time to what
16:10
What is that? Enchalada sauce. Oh. Somebody's making maria tacos. Hey, that sounds pretty good to me
16:20
I like a taco. I hope they're using the recipe we had in our video
16:28
So get that stirred up really well. We're going to let that simmer on just a second
16:34
There's a lot of great flavor coming off that, but I do need something here called a spoon
16:40
I want to make sure we have that season well enough for me and the mage
16:51
It takes me back to the ball game. It does. Nobody said throwing the peach crown
16:56
I don't think we ought to put the peach crown in there
17:00
We'll say rice would be good. Now if you want to thicken that, you know what to do, right
17:08
How many of you? Raise your hand. Corn starch. or flour. If you want to just sprinkle you a little flyer around on top of that to
17:15
thicken that up, you can or you can mix you some cornstarch and cold water, pour that in
17:20
there, whatever y'all want to do. Everybody's trying to get smell of vision
17:24
Well, it would be nice, it would. We're real close to putting this thing in the
17:31
oven, Shinn. Let's just make sure it ever come on. Oh, it did come on
17:37
We made a mess there, buddy. The neighbors will kick us out
17:45
Well, at this time, we're going to turn the heat off. Two cup of cheese
18:00
In the oven it goes. Larry wanted to know if you drained it
18:05
No. There wasn't nothing. grease in there so I didn't have to drain it. It cooked most of that grease out. The
18:12
liquid that people are seeing in there now is mostly enchilada sauce. A true frito pie at
18:19
home back at the ball games. That thing never had the grease drained out of it at all
18:24
So we said, why in the oven? You need to melt that cheese really good from the top. That's the way
18:29
I've always done it, 350 degrees. You probably could. It would blend in there. And if you want to do that
18:35
We can bring her back out there. It ain't no problem to me. The camera looks crooked. It's crooked
18:40
I like to be level-headed most of the time. Get rid of them
18:44
Let me just fix this. Hang on. Yeah, I'm hanging. You just go home
18:51
Why don't you tell everybody the sneak peak of what's coming up
18:58
Do what now? The sneak peak of what? What's coming out for next week
19:05
Ooh, I'm going to tell you next week, I went back to Taco Bell
19:13
Them folks were so glad to see me at Taco Bell. They were even know me by name now. So
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Actually, here, let me, this is like super behind the scene. Yes, it is
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I'm going to show you my editing and I want to show you all the difference here
19:27
Of the two. Oh, here. Look at that size difference
19:47
Now me, when I pull that out there, I like a little more cheese in that, so I added some more
19:54
Now, we're going to use both of these because Shan says these is really good
20:00
and I don't think you can have too many of these, so we're going to put these on the outside
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layer of it. Then we're going to go back with the regular free does everywhere else
20:14
Oh, they'll hold something right there. That's why she liked them because they, like, you scoop up
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Now, when you're to that point, I wonder what happened to that spoon you had
20:27
The big dog. I have no idea where Cletus is at today
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We're on the road. Cleetus don't travel well. I need you to mash this in there
20:36
Get them free does down in there. Let them soak up some of that juice too. Now, somebody break out the football, the baseball bat, and the baseball, and let's sit in the bleachers and have frito pie
20:50
So I know it's going to be good. I'm going to go ahead and get me something to eat it out of, which is a bowl
20:57
I'm going to get me a spoon. But before we go, that far. You know, a lot of times, like if you go out and eat somewhere, they have music playing
21:06
That pairs with what you have. And I really think we should have some music today. So I'm just going
21:11
to ask Alexa, would you play some Frito music? Here's some music like Frito. Okay. Who's that? I have..
21:22
Or alive. If that what they play when I go in to eat Frito pie we probably going to leave Alexa off Oh my gosh
21:35
Who is Frito? How many of y'all know? Oh, Alexa. How many people's Alexa went off
21:41
Yes. I imagine a bunch of them. They usually do. All right
21:46
Now we've got to find something to dip it with, so I think I'm just going to use this right here
21:50
Sarah, I didn't find the roof of the last name one. Look at this cheese coming out of there. There
21:56
Get tight. Yes. Dump that right in that bowl. Then I'm going to reach down here and give me some more
22:04
Put right there on the top. I have learned from prior experiences
22:09
I am not about to taste that just yet because I guarantee you it is way too hot
22:14
Meiji, way too hot. So how many of you then pulled it out of the oven got it all ready to go
22:20
I need to know how many of you were actually cooking this dish because, hey, I'm going
22:24
hey I think it is a grand thing when everybody can get together and we can cook. If y'all
22:30
know where we're at come on over I'll feed you. It is a good deal. So Shan do you like
22:38
tuna sub was cooking so was Garland there we go Garland tuna sub. There's no
22:48
vegetables in this bite. So many memories come back on them old cold nights, especially when you was eating at a ballgame and you had that Frito pie in your hand more for warmth than you did for taste
23:08
But folks, this is fine dining. It is. Oh, this is a good question
23:14
What's your favorite thing about me? Ooh, shredded lettuce would be good
23:20
Yes, it would. You could make this just like a taco. Go ahead and put you some lettuce
23:24
on there add you some avocado whatever you needed to do ain't nothing wrong with it just like it is
23:30
what was the question again shen what's your favorite thing about me my favorite thing about shan
23:37
my favorite thing about her is she chose me that is my most favorite thing because folks without her
23:44
i wouldn't be a whole lot and we sure wouldn't be having no videos uh she is a great lady the love of my
23:49
life and we are just so thankful to have all of y'all that tuned in the night to watch and
23:55
just remember it's about sharing food being happy and eating frito pie any more questions
24:02
because i do love a question i'm going to eat while the questions are coming in shen
24:06
you're coming in fast i'm trying to get um did the big get the bead do you like frito's
24:15
big come around here buddy you like a frito he spit it out now he's going to try it what about you
24:24
mage yeah they both got a frito so be sure next week and tune in oh we need prayers for aunt dora
24:34
we will lift aunt dora up as soon as this is over we will and folks we thank y'all so
24:40
much for shouting out your prayer request but we thank you too for all our fans that
24:45
for these folks. It is a great deal it is. Who's your favorite historical character
24:52
Will Rogers, probably more than any. Will was a great cowboy, grew up poor his dirt
24:57
a great statesman, and he made fun of politicians. So he was good people
25:04
If the time ever comes, who would you pass this channel onto
25:08
I don't think we could. They'd probably lock it up. It's where nobody could have to watch it again, I think
25:14
But I don't plan, somebody asked me during the book tour, how long do I plan to cook
25:19
And I told them I was going to cater for my own funeral. It'll be better than life insurance because I'm going to cook a big meal right before that time
25:28
We're going to pack you in the church, Shang and charge them $100 plate to get out, so it'll be good
25:32
Who's your favorite music artist or genre? Oh, there is so many
25:37
You should just be Bob Wheels in the Texas Playboys forever and ever. Fated Love was probably my best song
25:43
I listened to it all the time. when I was traveling in one of them, eight tracks, you know, you slipped it in there
25:48
and it was swore out you had to get you a piece of cardboard and shim one side so it wouldn't
25:52
drag and play. But when Shan come along, I remember one time she sent me this, well, this little
25:58
iPods deals, what was it? iPod, yeah. Clipped on your arm, you know, because I was running a lot at the time, and she already
26:04
had music on there. I got out there that morning, she made fun on me, too, when I told her
26:09
because I had some of them headphones that looked like I was working for the Secret Service
26:12
and I took off running and I turned that on and it was Lady Gaga was on there
26:18
Made me run faster it did. But I appreciate really all music
26:22
I listen to some Lady Gaga. I love the Eagles. We just got through listening to Britney Spears
26:28
Hey, we'll catch it all, you know. I do love the old ballads
26:33
I love Johnny Cash, some of that old country because country really has changed
26:36
when it become country and Western music. There's a lot of it I don't even listen to anymore
26:41
Any more questions? Shann? Not just yet
26:52
All right. Well, folks, remember, Wagon's for Warriors, Memorial Day weekend, Lebanon, Missouri
27:02
Come on Friday, we have a class there. You can call up there and get information if they still
27:06
got tickets left for it. But also, it is a great offense for a great cause for the
27:12
veterans and the servicemen and women who suffer with PTSD a lot of that money goes
27:16
back in to help them folks so it's a great place to be on a Memorial Day weekend if
27:20
you ain't got no place else to be after that hey them intimate evenings is coming up we
27:25
got one this coming weekend right shan this coming Friday Saturday and then the next
27:31
two weeks after that we have a Thursday Friday Saturday so and everybody's
27:35
requesting the Frito pie dance well that might be a good way to lead us out
27:39
Frito pie dance. Well, we ain't got no Frito pie music, you know. Well, you remember that little guy that used to wear, he ain't on here anymore
27:46
They used to have this guy on Fritos and he wore a little sombrero and he would be dancing around
27:51
Like, yeah, yeah, yeah, I am the Frito Bandito. You don't remember that
27:57
I don't. Okay. Some of the folks will. They will a long time ago
28:02
Hey, we appreciate each and every one of you stepping in here and letting us cook for you tonight
28:07
we hope that you enjoyed be sure and share the food with your neighbor since you done cooked it
28:12
but also it is with great honor pride and privilege and if I had a hat on the house I would tip it
28:18
to all our service men and women and all the veterans who have kept that old flag of flying we commend you all rest of you get on in here come on in here close I'm going to let you have some frito pie and give you a hug
28:29
god bless you each and everyone and I'll see you down the frito pie the frie do pie trail
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