Frito Pie

By Kia Damon

Updated Feb. 14, 2024

Frito Pie
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
4(1,658)
Comments
Read comments

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.

Featured in: Why Is Tex-Mex the M.V.P. on the Super Bowl Menu?

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:6 to 8 servings
  • 1tablespoon olive or vegetable oil
  • 1pound ground beef, preferably 20-percent fat
  • 1medium 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 2½ cups of homemade enchilada sauce)
  • 2(9-ounce) packages or 1 (18-ounce) package Fritos, 1 cup reserved for serving (8 to 10 cups)
  • 8ounces 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 (8 servings)

438 calories; 23 grams fat; 10 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 25 grams protein; 1315 milligrams sodium

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
1,658 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Laurie

Made this today. Made my own enchilada sauce. Yum! Really enjoyed it, but with just two of us here, I wanted to know if I could freeze it in portions. The band boosters at Bowie High School in Austin, TX made Frito pies as a fundraiser.

Barbara in Alaska

This was devoured by my teenagers who said I should make it again. I substituted black beans for pinto beans, added chopped olives, used a mix of cheddar cheese and Monterey Jack, and only had enough Fritos for the top layer. I used tortilla chips for the bottom layer. Other than that I followed the recipe.

Pam Rosen

Back in the 70’s the Frito Lay company published a frito pie recipe that my mom used to make in El Paso. Instead of ground beef, it’s shredded chicken and diced hatch green chiles along with hatch green chile strips. She used pinto beans but I used black beans these days along with a 3-cheese blend sprinkled on the top for a crispy gooey topping when it comes out of the oven.

Private comments are only visible to you.

Credits

Recipe by Kia Damon

Recipe Tags

or to save this recipe.