Frito Pie Recipe
This easy Frito Pie is the ultimate comfort food casserole! Made with seasoned ground beef, beans, enchilada sauce, and layers of crunchy Frito corn chips and melty cheese, it’s a quick and satisfying dinner the whole family will love. Inspired by a classic Texas favorite, this version is even better than the original!
Servings: 8
Cost: $10
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 9x13 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 13x9-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
Calories: 494kcal | Carbohydrates: 44g | Protein: 27g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 1168mg | Potassium: 762mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1709IU | Vitamin C: 13mg | Calcium: 331mg | Iron: 5mg