On a large rimmed sheet pan, bake the fries according to the package directions.
1 32-ounce package frozen french fries
In a large stockpot, brown the beef, onion, and garlic until the meat is no longer pink and the onions are clear. Season to taste with salt.
1 lb ground beef, 1 onion, 1 clove garlic, salt
Add the beans, enchilada sauce, and tomato sauce. Stir well to blend. Simmer 10 minutes, uncovered. (At this point you can package and chill the mixture for freezing, if desired. Thaw and reheat and then continue with the steps.)
1 15-ounce can black beans, 1 15-ounce can pinto beans, 1 cup red enchilada sauce, 4 oz tomato sauce
Once the fries are done, top them with 2 cups cheese. Return the pan to the oven to allow the cheese to melt.
3 cup shredded cheese
Serve the fries with chili, remaining cheese, and other toppings.
toppings for Chili Cheese Fries
Notes
Nutritional values are approximate and are based on ¼ of the recipe without optional toppings. Refrigerate leftovers promptly and use within 4 days.To make a freezer meal kit: Freeze the cooled chili, alongside a package of frozen fries and a bag of shredded cheese. To serve, thaw and reheat the chili, bake the fries per directions, thaw the cheese to use as a topping.