Frito Pie

By Kia Damon

Updated February 14, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
4(1,727)
Comments
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Not quite nachos, and not quite pie, this comforting casserole is a cheesy and crunchy delight that is thought to have roots in both Texas and New Mexico. In its most classic (and some might say best) form, a small bag of Fritos corn chips is split down the middle, placed in a paper boat and piled high with chili, topped with cheese, diced onion, pickled jalapeños, sour cream and pico de gallo, then eaten with a plastic fork. (It is often called a “walking taco,” because it’s eaten on-the-go, at sporting events and fairs.) This version is adapted to feed a crowd: The Fritos, Cheddar and chili — made with ground beef, pinto beans, taco seasoning and enchilada sauce — are layered in a casserole dish, baked, then topped with a frenzy of fun toppings. For maximum crunch, save a cup of Fritos for topping as you eat.

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Ingredients

Yield:6 to 8 servings

  • 1 tablespoon olive or vegetable oil

  • 1 pound ground beef, preferably 20-percent fat

  • 1 medium yellow onion, diced

  • 1 (1-ounce) packet taco seasoning (or 3 tablespoons of a homemade taco seasoning)

  • 2 (15-ounce) cans pinto beans, drained and rinsed

  • 1 (19-ounce) can red enchilada sauce (or 2 ½ cups of homemade enchilada sauce)

  • 2 (9-ounce) packages or 1 (18-ounce) package Fritos, 1 cup reserved for serving (8 to 10 cups)

  • 8 ounces shredded Cheddar (about 2 cups)

  • Diced white onion, sliced scallions, pickled jalapeños, sour cream or pico de gallo, or a combination, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

31 grams carbs; 68 milligrams cholesterol; 438 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 23 grams fat; 1 gram trans fat; 8 grams fiber; 1315 milligrams sodium; 25 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. Coat a 9-by-13-inch baking dish with cooking spray.

  2. Step 2

    In a large Dutch oven or heavy-bottomed skillet, heat the oil over medium-high. Add the beef and onion, breaking up the meat with a wooden spoon. Cook, stirring occasionally, until the meat is browned and the onion is translucent, 8 to 10 minutes. Lower the heat if the meat is browning too quickly.

  3. Step 3

    Sprinkle the taco seasoning over the meat mixture and pour in ¾ cup of water; mix well. Bring to a simmer and cook until the liquid thickens and coats the pan, scraping up any browned bits, 2 to 3 minutes. Add the beans and enchilada sauce, stirring until combined. Bring to a simmer and cook for 5 minutes.

  4. Step 4

    Assemble the pie: Sprinkle half of the Fritos in the prepared baking dish, followed by half of the Cheddar. Cover with all of the meat filling. Finally, add the remaining Fritos (minus the reserved cup) and Cheddar.

  5. Step 5

    Bake until the cheese is melted and bubbly, 7 to 10 minutes. Rest for 5 minutes, then add the desired toppings to the casserole, or spoon into individual bowls and have eaters top as they please. Add reserved Fritos for more crunch, if desired.

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Ratings

4 out of 5
1,727 user ratings
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Comments

SimpleTastes

I hope I'm wrong but I worry that some of the low ratings are from people who wouldn't know a Frito from a bandito and would want to substitute kale chips etc. My opinion: not everything has to be fancy or 100% healthy to taste good and deserve to be on these pages.

Paul

True story. When Frito decided to save some money and make their bag thinner, thus making in the bag Frito pie infeasible, there was a mass demonstration in the plaza in Santa Fe. In the back of the five and dime, on the corner of the plaza, frito pie is still served daily.

Isabel

Our Frito pies (in East Texas) were served in the individual size Frito bag, cut open on the side. Chili, cheese, and (if requested) onions were added via the side slit. Cheap, easy, and delicious.

Heather

I made this last night as a ""what's in the cupboard?" dinner. I used ground chicken, black beans,tinned corn, 1T each of 2 kinds of chilli powder, enchilada sauce, blue corn tortilla chips and 1T cumin for a half recipe in a 9x9 pan that amply served two hungry people. Per a suggestion, I added about 2 T lime juice at the end. This was a game changer. I have made a lot of chili over the years and will now add lime juice at the end. Definitely a keeper for an easy meal.

Heather

Forgot to comment on the amount of chips. I had only the remains of a small bag, so I used just a few broken chips to cover the bottom, with none on top. Much less salty.

Michael Coventry

This was delicious. I know the recipe writer is trying to recreate the Fritos-to-beef ratio of the original, but I would probably leave the bottom layer off next time. I think we would prefer to follow the model of many other recipes for this and make it with just the top layer.

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Credits

Recipe by Kia Damon

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