Frito Pie

Name: Frito Pie
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 to 8 servings
Ingredients: 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 1/2 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)

By Kia Damon

Updated Feb. 15, 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(1,192)
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.

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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

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Preparation

Step 1
Heat the oven to 400 degrees. Coat a 9-by-13-inch baking dish with cooking spray.
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.
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.
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.
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.

Ratings

4 out of 5

1,192 user ratings

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Comments

SimpleTastes1 year ago

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.

Paul1 year ago

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.

Isabel1 year ago

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.

Katy3 weeks ago

It’s just… so many Fritos. I didn’t grow up in the Midwest so maybe that’s where I’m coming from, but the amount of Fritos could be cut in half. I forgot the cheese in the bottom layer which was fine because it really didn’t need it. For leftovers, I pulled all the Fritos off both sides (I used parchment and flipped it over) and will just eat the meat. If I made this again, I’d just do meat-Fritos-cheese, then toppings after.

Renata1 month ago

Ok this was such a fun way to use up some ground beef and switch up our dinner rotation. I added extra hot sauce and jalapeños because I like my food with a lot of spice. Also, my nephews thought it was delicious- I highly reccomend.

Nic2 months ago

I swapped the water for bees broth and used an organic and lower sodium type frito. My husband hates beans so I omitted and it was a bit watery. So, I added 2TB flour and 1/2C finely diced shiitake mushrooms. Came out great and was super easy to make.

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