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Frito Pie
nibbleboard.com/recipes/frito-pie-recipe
Ingredients
Ingredients
- 1 lb ground beef (80/20)
- 1 medium onion
- 3 cloves garlic
- 3 tablespoons taco seasoning
- 1 tablespoon chili powder
- 1 (10 oz) can mild Rotel diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 4-5 cups Fritos corn chips (about one 9.25 oz bag)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Toppings
- 2 green onions, sliced
- Sour cream for topping (optional)
- 1 tomato, diced (optional)
- Fresh cilantro, chopped (optional)
- 1 jalapeño, sliced (optional) (optional)
Instructions
- Preheat oven to 400°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
- Brown the ground beef in a large skillet over medium heat, breaking it apart with a wooden spoon. When the beef is about halfway browned, add the diced onion and cook until the beef is fully cooked and the onion is soft, about 7-8 minutes. Drain any excess grease.
- Reduce heat to low. Add garlic and stir for 30 seconds until fragrant.
- Stir in taco seasoning, chili powder, water, Rotel tomatoes, and kidney beans. Simmer for 10 minutes, stirring occasionally, until thickened slightly.
- Spread about 2 cups of Fritos in an even layer on the bottom of the prepared baking dish. Spoon half the beef mixture over the chips and sprinkle with half the cheddar and Monterey Jack cheese.
- Add another layer of about 2 cups of Fritos, then the remaining beef mixture. Top with remaining Fritos and the rest of both cheeses.
- Bake uncovered for 18-20 minutes until the cheese is melted and bubbly and the edges are golden.
- Top with sliced green onions, diced tomatoes, cilantro, sour cream, and jalapeño slices. Serve immediately while the chips are still crunchy.
Nutrition per Serving
1759Calories
55gProtein
144gCarbs
112gFat
Chef Tips
- I've found that 80/20 ground beef gives the best flavor here — leaner beef dries out in the casserole. Drain the grease after browning so the Fritos don't get soggy.
- Shred your own cheese off the block instead of buying pre-shredded. It melts way better because it doesn't have that anti-caking powder coating. The cheese pull difference is real.
- After trying both ways, I always add the final layer of Fritos on top BEFORE baking rather than after. They get this incredible toasty flavor in the oven that loose chips on top just don't have.
- If you can't find Rotel, substitute one 14.5 oz can of diced tomatoes plus a small can of diced green chiles.
- Make individual walking tacos instead — scoop the meat mixture right into snack-size Frito bags and top with cheese and fixings. Matt does this for every game day and the kids go wild.
Storage
Store leftover Frito pie in an airtight container in the fridge for up to 3 days. Keep toppings separate if possible.