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–+ servings
Frito Pie with sliced avocado.
Tara Noland

Frito Pie Recipe

Perfect for casual entertaining or weeknight comfort food, this walking taco-style casserole is simple to make and always a crowd favorite. Whether baked in a casserole dish or served individually, this Frito chili pie recipe is guaranteed to be a hit.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 Servings
Course: dinner, Main Course
Cuisine: American
Calories: 652
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb lean ground beef
  • 1 yellow onion, finely diced
  • Homemade taco seasoning *see recipe below
  • 1/2 cup water
  • 1 tbsp chili powder
  • 1 10 oz. can diced tomatoes with chilis like Rotel
  • 1 1/2 cups tomato sauce
  • 1 cup frozen corn thawed
  • 1 15 oz can red kidney beans drained and rinsed
  • Kosher salt and fresh ground pepper, to taste use in the beef mixture and in the taco seasoning if you like
  • 1 10 oz bag Original Fritos corn chips, divided
  • 2 cups shredded Tex-Mex cheese blend, divided
  • Squeeze of fresh lime
  • Top with remaining Fritos, chopped parsley, chopped green onions
  • Serve with sliced avocado and sour cream
Homemade Taco Seasoning
  • 1/2 tbsp chili powder
  • 1 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika, smoked or sweet
  • 1/4 tsp fresh ground pepper

Equipment

Method
 

To Make the Homemade Taco Seasoning:
  1. Place all the ingredients in a small bowl and mix well, set aside. Salt as needed.
  2. You can make this and store it in an airtight container rather than buying commercial taco seasoning that is high in sodium.
To make the Frito Pie:
  1. Grease a 9 x 13-inch casserole dish and set aside.
  2. In a large skillet, cook the ground beef and diced onions over medium heat until the beef is cooked. Drain the fat, if any.
  3. Preheat your oven to 350 degrees F.
  4. Stir in the homemade taco seasoning, chili powder, and water. Bring to a boil, reduce the heat, and simmer until most of the water has evaporated.
  5. Add the diced tomatoes, tomato sauce, corn, and beans, and simmer for 5 minutes. Season with Kosher salt and fresh ground pepper to taste.
  6. Add 4 cups of the corn chips to the bottom of the prepared casserole dish and sprinkle with 1 cup of the Tex-Mex cheese.
  7. Spread the beef mixture evenly over the top of the corn chips and top with the remaining cup of cheese.
  8. Bake for about 20 minutes, or until the cheese is melted and it is heated through.
  9. Squeeze the lime over the casserole and top with the remaining corn chips.
  10. Garnish with chopped parsley and chopped green onions. Serve with sour cream and slices of avocado.
  11. Enjoy!

Nutrition

Serving: 1gCalories: 652kcalCarbohydrates: 56gProtein: 35gFat: 34gSaturated Fat: 11gPolyunsaturated Fat: 10gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 80mgSodium: 1069mgPotassium: 1004mgFiber: 9gSugar: 6gVitamin A: 1295IUVitamin C: 13mgCalcium: 422mgIron: 5mg

Notes

See the post for more information, photos and tips. 

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