Weekly Recipes

Frito Pie

Frito Pie

Frito Pie is a classic American favorite – a Mexican ground beef casserole topped with cheese and fritos – add lettuce, sour cream, tomatoes and avocado and you have a satisfying meal.

Frito Pie has long been a grass roots cultural favorite when it comes to pot lucks, picnics, and kid-friendly dishes. It’s basically a classic Mexican ground beef, cheese, and bean casserole – topped with Fritos. How can you go wrong with that? If you browse around on the Internet, you’ll find many, many variations. Here is my personal favorite.

Some versions only have the fritos on the top. This particular one has crushed Fritos on the bottom layer,  then cheese, meat mixture, more cheese, and more Fritos on the top. But there’s a gotcha – putting a layer of Fritos on the bottom can give you soggy Fritos. Better to eliminate them than have them soggy. But I have an easy solution; I carefully cover the bottom Frito layer with shredded cheese and bake for about 7-8 minutes to melt the cheese. That seals that bottom layer so it doesn’t get soggy.  You might just want to cut the Fritos in half and only put them on top. This casserole is good either way. For the red enchilada sauce, I used a 7-oz pouch from Tres Latin Foods – it’s very good, one of my favorites.

You may notice this is a classic combination of ingredients, so you can vary it if you wish. Maybe more green chiles if you want it spicier, or leave them out for a milder version that younger kids might prefer. Plus you can top it with diced tomatoes, olives, cilantro, whatever. Hope you like it!

Frito Pie
Prep time
Cook time
Total time
A family favorite Mexican beef and bean casserole topped with ... Fritos!
Recipe type: casserole
Cuisine: Southwestern
Serves: 8 servings
  • 1 lb lean ground beef
  • 1 cup chopped onions
  • 1 package (1 oz or 3 tbsp) taco seasoning
  • ½ tsp ground cumin
  • 1 10 can Rotel tomatoes with green chiles
  • 7 to 10 oz can red enchilada sauce
  • ½ cup hot diced green chiles (optional, if you want hot)
  • 1 15 oz can black beans, drained
  • 4 cups Fritos corn chips (about 8 oz)
  • 2 cups shredded cheddar jack cheese blend (8 oz)
  • ½ cup chopped green onions
  • 1 cup sour cream
  • 1 cup guacamole (or sliced avocado)
  • shredded lettuce
  1. Heat oven to 350 degrees. Spray a 2 to 3 quart glass baking dish with cooking spray - either 13x9 inch or round.
  2. In a large nonstick skillet, cook the onions and beef over medium high heat until brown; drain. Add seasoning mix, cumin and Rotel tomatoes and simmer uncovered until liquid reduces. Stir in enchilada sauce, green chiles, and black beans; cook 2-3 minutes.
  3. In the meantime. lightly crush about half the Fritos and spread evenly over the bottom of the baking dish. Cover evenly with 1 cup of the shredded cheese. Bake in oven for 5-8 minutes or until cheese is melted. This will keep the bottom layer of Fritos from getting soggy.
  4. Spoon the beef mixture over the Frito-cheese layer and top with the remaining 1 cup cheese.
  5. Bake 20 minutes or until cheese is melted and edges are bubbly. Top with remaining corn chips and green onions. Serve with guacamole and sour cream.
  6. Enjoy!




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