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Not Your Grandmother's Jam, 456 E Bernard Ave, Greeneville, TN (2026)

11/28/2025

All ready for tomorrow's Depot Street Farmers Market Holiday Bazaar!🌲.

10/01/2025

Ask Chef Mary by Mary Goldman is published every other week in the Accent section of The Greeneville Sun

06/20/2025

New this week at my booth Depot Street Farmers Market

11/29/2024

All set up and ready for tomorrow's Depot Street Farmers Market holiday market.
I am introducing chutneys to help enhance your holiday entertaining.

08/15/2024

Ask Chef Mary
Frito Pie is a Tex-Mex comfort food that is sometimes known as a "walking taco". Traditionally it has beef, chilis, cheese and other toppings that are layered over an open bag of Fritos. New Mexico proudly claims to be the originator of this dish created by a Woolworth store employee in 1960. Texas also proudly claims to have invented the Frito Pie decades earlier than that. As they say, everything is bigger in Texas!
Some people use the term haystacks and Frito Pie interchangeably. What is the difference? A haystack is a traditional taco salad developed by the Seventh Day Adventists using tortilla chips without meat. Then there is the Amish haystack that has less of a Mexican influence. And there is also the Mormon haystack that uses pineapple as a topping over a base of rice and chicken. Who knew?
Here is a recipe that is a variation of the Frito Pie layered in the open bag of Fritos. Instead it is a Frito Pie casserole that can easily be dished into individual bowls. This pairs well with any of our favorite football teams. Serve with guacamole and sour cream toppings over a bed of lettuce and your favorite beverage. Go Vols!

FRITO PIE---serves 6
1 pound ground beef (or ground turkey, chicken or pork)
1 medium onion, chopped
1 teaspoon ground oregano
1 teaspoon Epazote (optional)
salt/black pepper
2 cans (15 ounce) ranch style pinto beans
1 small can of sliced black olives
1 20-ounce jar of salsa
1 cup shredded Mexican cheese (or cheddar cheese)
1 large package of Frito Chips

Preheat oven to 350 degrees.
In a large skillet brown ground meat and onions. Drain. Add oregano, Epazote, salt and pepper.
Add beans, olives and salsa. Cook slowly for fifteen minutes.
In a greased baking dish, lay down a layer of Frito chips. Top with meat and bean mixture. Then add another layer of Fritos. Top with shredded cheese. Bake for ten minutes until cheese is melted. Enjoy with your favorite beverage.
Send any comments, questions or recipe requests to Chef Mary: [email protected]