Baby and I thought we would spice up our fairly frequent taco nights with an old classic, Frito Pie! We shirked the Old El Paso Taco kit this time and bought a bag of Frito's to serve as a vessel for our meat and accompaniments. We browned a pound of ground beef (lean), drained it and then put in a packet of taco seasoning. While this was happening, we chopped some green leaf lettuce (instead of iceberg, with the idea of being fancy) and simmered a can of vegetarian non-fat red kidney beans in a little water (drain those too). Once having ripped the bag of Frito's open with our kitchen shears, we poured the spiced beef over the chips, added the beans, a shredded Mexican cheese blend, dollops of fat-free sour cream, topped the whole thing with the lettuce and dug in with some ice cold beers alongside. Try this with scallions, salsa or chopped tomatoes too! Delish!
After a career as a theatrical agent for Broadway, film, and television, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currenly the senior editor for Carnsmedia, was web editor for Interior Design and the dining editor for Next magazine (nextmagazine.com) where he wrote a weekly restaurant review column which also featured Manhattan's best food and drink recipes from the finest chefs and bartenders on the island. He has written for New York magazine, Travel & Leisure and Woman’s Day, among others, and his recipe for Wicked Good Clam Chowdah from this blog was published by Andrews McMeel in Foodista’s Best of Food Blogs Cookbook.
A proud graduate of the University of New Hampshire, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood's books are available on Amazon.com, BarnesAndNoble.com, and iUniverse.com.
Twitter/tweet/twat him @kaleidabox