Frito Pie  Recipe

 The comforting Frito Pie is the ultimate convergence of crunch and hearty savory goodness, transforming simple ingredients into a beloved Tex-Mex comfort food. This detailed recipe guides you in creating a layered casserole version, featuring a richly seasoned chili base with ground beef and beans, nestled between layers of salty, crunchy corn chips and topped with copious amounts of melted cheese. It’s an easy, satisfying meal perfect for feeding a crowd on game day or warming up a weeknight dinner table.

Serving Quantity: 8 people

Cooking Time: Approximately 50 minutes (20 minutes active prep, 30 minutes simmering and baking)

1. Detailed Ingredients for the Savory Chili Base

This quick chili filling provides the robust, savory heart of the Frito Pie and should be seasoned boldly.

• 1.5 lbs lean ground beef (or ground chuck, which results in less grease)

• 1 medium yellow onion, finely diced

• 2 cloves garlic, minced

• 1 can (15 oz) kidney beans or pinto beans, drained and thoroughly rinsed

• 1 can (10 oz) diced tomatoes with green chiles (such as RO*TEL®), undrained

• 1 can (10 oz) red enchilada sauce (use mild or medium)

• 2 tablespoons chili powder

• 1 teaspoon ground cumin

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

2. Detailed Ingredients for Layering and Toppings

The corn chips and cheese are the essential textural and flavor components that define this dish.

• 1 large bag (9.25 oz) Fritos Original Corn Chips, divided (approximately 9 cups total)

• 2 cups sharp cheddar cheese, freshly shredded, divided (freshly shredded melts better than pre-bagged)

• Optional Toppings (for serving):

  • 1/2 cup sour cream or plain Greek yogurt

  • 1/4 cup green onions (scallions), thinly sliced

  • Sliced jalapeño peppers (fresh or pickled)

  • Shredded lettuce

  • Salsa

3. Preparing the Quick Chili Filling

Building the flavor base on the stovetop is essential for a deep, rich chili flavor that complements the salty chips.

1. Preheat and Prep Dish: Preheat your oven to 350∘F (175∘C). Lightly grease a 9×13-inch baking dish and set aside.

2. Brown the Meat and Aromatics: In a large skillet or Dutch oven, cook the ground beef over medium-high heat, breaking it up with a spoon. When the beef is almost fully browned, add the diced onion. Cook until the onion is soft and the beef is fully cooked, about 5-7 minutes. Drain off all excess grease from the pan thoroughly.

3. Season and Simmer: Stir in the minced garlic, chili powder, cumin, salt, and pepper, and cook for 1 minute until fragrant. Stir in the drained and rinsed beans, the diced tomatoes with green chiles (with their liquid), and the enchilada sauce. Bring the mixture to a gentle simmer. Reduce the heat to low and let the chili simmer for 15 minutes, stirring occasionally. This allows the flavors to deepen and the sauce to thicken slightly. Remove from the heat.

4. Assembling and Baking the Frito Pie Casserole

Layering the components correctly ensures you get a good mix of crunch and melting cheese in every bite.

1. First Layer (Chips): Take about half of the bag of Fritos (approximately 4-5 cups) and spread them out evenly in the bottom of the prepared baking dish.

2. Second Layer (Chili and Cheese): Carefully pour the entire hot chili mixture evenly over the layer of corn chips, using a spoon or spatula to spread it gently to the edges of the dish. Sprinkle 1/2 cup of the shredded cheddar cheese evenly over the chili.

3. Final Layers: Top the cheese layer with the remaining corn chips, spreading them out to form the top layer. Sprinkle the remaining 1.5 cups of shredded cheese over the chips.

4. Bake: Bake the casserole, uncovered, for 15-20 minutes, or until the chili is hot and bubbling around the edges and the cheese is completely melted and lightly golden.

5. Rest and Garnish: Remove the casserole from the oven and let it stand for 5 minutes. Garnish generously with sliced green onions and any other desired toppings. Serve immediately.

5. Basic Nutritional Information (Estimate Per Serving)

These values are estimates and rely on the fat content of the ground beef and the specific toppings used. Frito Pie is a rich, satisfying, and high-energy dish.

• Calories: Approximately 480-550 kcal

• Total Fat: Approximately 30-35g

• Carbohydrates: Approximately 35-40g

• Protein: Approximately 25-30g

• Sodium: High, due to the corn chips and seasoned sauces.

6. Extensive Tips for the Best Frito Pie

• Crunch Management: The Fritos on the bottom layer will soften as they absorb the chili—this is the classic texture. If you prefer maximal crunch, save about 1/4 of the chips and sprinkle them over the top after the casserole comes out of the oven, just before serving.

• Cheese Quality Matters: Always shred your own sharp cheddar cheese for this casserole. Pre-shredded cheese contains anti-caking agents that prevent a smooth, gooey melt.

• “Walking Taco” Style: For a fun, portable option, skip the casserole dish entirely. Slit individual single-serving bags of Fritos lengthwise down the middle. Spoon a portion of the hot chili directly into the bag, top with cheese, sour cream, and onions, and serve with a plastic fork.

• Balancing Richness: The best Frito Pie is served with fresh, cool toppings to balance the richness of the chili and cheese. Be generous with the cool sour cream, the sharp diced onions, and the bright jalapeños.

• Make it Ahead: You can prepare the entire chili filling (Step 3) up to 3 days in advance and store it in the refrigerator. When ready to serve, reheat the chili on the stovetop, then assemble and bake the casserole as directed in Step 4. Do not assemble the chips until right before baking.