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 weathering a soul-shredding career as a theatrical agent that lasted entirely too long, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currently the dining editor for Next magazine (nextmagazine.com) where he writes a weekly restaurant review column which also features Manhattan's best food and drink recipes from the finest chef's and bartenders on the island. In 2010 he was published in Foodista’s Best of Food Blogs Cookbook. He toiled as web editor for industry leader Interior Design magazine for several years and has also written for New York magazine, Travel & Leisure and Woman’s Day.
A proud graduate of the University of New Hampshire, one of the nation’s top drinking schools, 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 recently published his first novel, the pale of memory, available on Amazon.com, BarnesAndNoble.com, and iUniverse.com. He is in the midst of writing a second.
Twitter/tweet/twat him @kaleidabox