The American Southwest is littered with “-berto” style dives. You know, dimly lit restaurants called Roberto’s, Gilberto’s, Eriberto’s, etc. They all serve carne asada everything, jumbo-sized breakfast burritos, and the famed “super fries.” Super fries are that perfect dish to grab after last call, or to serve for lunch the day after you stay out until last call. It’s crispy fries, beans, meat, and melty cheese—all topped with your choice of salsa, sour cream, guacamole, or all three.
One of the best parts about this dish is it’s super easy and versatile. It works with whatever is in your freezer, whether that’s turkey, goose, rabbit, feral hog, or venison. Grab a brick of ground meat or thaw out a whole roast—there’s no wrong answer here.
- 2 lbs fresh or frozen fries
- 1 cup pinto beans
- 1 cup cheddar cheese
- 1 lb. ground venison
- 1 cup chopped lettuce
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1 tbsp. chili powder
- 1 tbsp. paprika
- Choice of salsa, guacamole, sour cream
Also works with
- Cook French fries with desired method. Deep fried is great, but an oven at 400 degrees for 20 minutes also works.
- Brown ground venison in a pan with the salt, pepper, garlic, chili powder, and paprika.
- Place cooked fries on a baking sheet. Top with pinto beans, meat, and cheese. Place in 400 degree oven for about 10 minutes, or until the cheese is melted.
- Remove from oven, and top with lettuce, salsa, and guacamole. Serve hot so that cheese is still melty and fries are still crispy.