I, uhm… hmm.
Well… so…
Apparently… this… happened…
From the box of C.C. from Ceres, California.
Frito and Spaghetti Pie
| For 4 or more, double up. |
For two | |
| 2 reg. cans | 1 can | Dennison’s Chili without beans |
| 2 reg. cans | 1 can | Franco-American Spaghetti |
| 1 pk. | [1/2 pk.?] | Fritos Corn Chips, King Size Chips |
| Grated sharp cheddar cheese |
Place a layer of corn chips on bottom of dish. Then put 1/2 can spaghetti and 1/2 can chili. Repeat layers. Rinse cans and add water. Grate sharp cheddar cheese on top.
Bake 3/4 to 1 hour. 350 deg.
Grease dish with butter. Bake no lid–
For 4–at least 1-1/2 cans each.
No. I vote no.
My dad used to make this concoction in the 1970s. He called it Mexican Cacaputzi.
I have had it at my ex-sister in-laws house and it’s actually pretty good. I never added water. She also added onions and black olives. Sour cream on top with more fresh onions.