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There’s something so comforting about a big scoop of cheesy, crunchy, beefy Frito Pie, and this easy version is even better than the one I first had at a family reunion in Dallas. It was love at first bite, and ever since, I’ve been hooked. This recipe is simple to make at home and brings all the flavor and nostalgia without the fuss. Whether you call it Frito Chili Pie or Frito Pie Casserole, it’s always a hit!
Why This Is the Best Frito Pie Ever
- Family tested and approved – Inspired by a Texas classic, this version brings big flavor with minimal prep.
- Perfect texture – Crunchy chips, gooey cheese, and rich chili make every bite exciting.
- Make-ahead friendly – You can prep it earlier in the day and bake it just before serving.
- Crowd-pleaser – Great for game day, potlucks, or weeknight dinners.
A Quick Look at the History of Frito Pie
Frito Pie has humble beginnings and deep roots in the Southwest. It first gained popularity in Texas and New Mexico in the 1950s, where it was famously served straight from a cut-open Fritos bag. Whether made in a bag or baked in a dish, this combination of chili, cheese, and corn chips is a staple of American comfort food.
Simple Ingredients You Will Need
- Ground Beef – I use 80/20 for rich flavor, but leaner beef or ground turkey also works.
- Onion & Garlic – These aromatics add depth. Substitute with 1 tsp each of onion and garlic powder if needed.
- Pinto Beans – Canned beans are convenient, but black beans or kidney beans also work well.
- Tomato Sauce & Diced Tomatoes – These bring moisture and tang. Try fire-roasted tomatoes for a smoky kick.
- Green Chiles – Mild heat and flavor; swap for jalapeños for more spice or omit if preferred.
- Chili Seasoning – Use a packet or make your own chili seasoning with chili powder, cumin, garlic powder, and paprika.
- Enchilada Sauce – Adds saucy richness. Red or green both work great, I prefer my homemade enchilada sauce!
- Frito Corn Chips – Classic Fritos have the best crunch, but any corn chips will do.
- Cheddar Cheese & Monterey Jack Cheese – This shredded cheese combo melts beautifully. Try Pepper Jack cheese for a spicy kick.
- Green Onions – Optional garnish for a fresh finish.
For the full ingredient list and instructions, see the recipe card.
How to Make Frito Pie
- Preheat oven to 350˚F and grease a 9×13-inch baking dish.
- In a large skillet, cook ground beef and onion over medium heat until browned and tender. Add garlic and cook 1 minute more.
- Add beans, tomato sauce, diced tomatoes, green chiles, and chili seasoning. Simmer for 5 minutes.
- Spread most of the Frito corn chips in the prepared baking dish.
- Top with the beef mixture, enchilada sauce, and both cheeses.
- Sprinkle with reserved chips and bake uncovered for 15–20 minutes, until bubbly and melted.
- Garnish with green onions, if desired. Serve hot!
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My go-to baking dish set for all things casseroles, brownies, dips and more. I’ve been using these ceramic baking dishes for years. Oven to table to dishwasher!
What to Serve with Frito Pie
- Guacamole – The cool, creamy contrast is perfect.
- Homemade Salsa – Adds a bright, zesty kick.
- My House Salad – A fresh, crisp green salad balances the dish.
- Frito Corn Salad – I love to make this with leftover corn chips!
How to Store Leftovers
- Refrigerate in an airtight container for up to 3 days.
- Reheat in the microwave or oven until warmed through. Add fresh chips for extra crunch.
- Freeze before baking, if needed, just thaw and bake when ready.
Frito Pie is more than a nostalgic bite, it’s a weeknight hero that brings bold flavor and comfort in every bite. Give it a try, and it might just become a family favorite at your house too!
Frito Pie Recipe
Equipment
- 1 baking dish
- skillet
- 1 wooden spoon or spatula
Ingredients
- 1 pound lean ground beef
- 1 medium onion, diced
- 2 garlic cloves, minced
- 30 ounces canned pinto beans, I use 2 15 ounce cans
- 1/2 cup tomato sauce
- 2 1/2 tablespoons chili seasoning
- 10 ounce can diced tomatoes
- 4.5 ounces chopped green chiles, 1 small can
- 9.25 ounce package Frito Corn Chips
- 10 ounce enchilada sauce
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 3 Thinly sliced green onions, optional
Instructions
- Preheat oven to 350˚F and coat a 9×13 inch casserole dish with cooking spray.
- In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up the ground beef with a wooden spoon. Drain off the fat and return to the heat. Stir in beans, tomato sauce, chili seasoning, diced tomatoes and green chiles. Simmer for 5 minutes.
- Reserve 1 cup of the corn chips for topping. Place remaining corn chips in a greased 13×9-in. baking dish. Layer with meat mixture, enchilada sauce and cheese, top with reserved chips.
- Bake, uncovered, 15-20 minutes or until cheese is melted.
- Serve hot. If desired, sprinkle with green onion, extra shredded cheese and diced jalapeños.
Notes
- Make it ahead: Assemble the casserole up to 1 day in advance, cover, and refrigerate. Bake just before serving.
- Keep it crunchy: Add the top layer of Fritos right before baking to keep them extra crisp.
- Spice it up: Stir in diced jalapeños or use spicy enchilada sauce for a bolder kick.
- Cheese swaps: Feel free to use a Mexican blend, Pepper Jack, or Colby for different flavor profiles.
- Freezer-friendly: Assemble and freeze unbaked for up to 2 months. Thaw overnight in the fridge and bake as directed.
- Leftover idea: Reheat and serve leftovers over a baked potato or wrapped in a tortilla for a fun twist!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
