Frito Pie – You know how certain dishes just feel like home? That’s what Frito Pie is for me. The first time I made it, I didn’t even plan to—there was this half-eaten bag of Fritos in the pantry, leftover taco seasoning, and honestly? A total lack of energy to make something fancy. It was one of those days where you’re just done. So, I threw it all together, praying it’d taste halfway decent. And oh, did it deliver.
My husband, who’s usually all about, “I’ll just eat whatever,” took one bite and literally said, “What is this?!” (in the best way). My kids? They started calling it “magic chips” because apparently, everything layered with cheese becomes magical. Now, it’s one of those go-to meals when I need something comforting but not too fussy. Funny how something so simple can turn into a family favorite, right?
Why You’ll Love This Frito Pie Recipe?
Here’s the thing—this isn’t just any Frito Pie. It’s got layers. Literally and figuratively.
- The Crunch Factor: Those Fritos stay crisp, even under all that cheesy, saucy goodness. It’s like the perfect bite, every time.
- Customizable AF: Not a fan of beef? Swap it out. Want more heat? Bring on the jalapeños.
- Effortless Crowd-Pleaser: No one—and I mean no one—says no to Frito Pie. It’s the casserole equivalent of a standing ovation.
- Low Effort, High Reward: Minimal chopping, layering instead of mixing, and one dish to bake it in? Sign me up.
Ingredient Notes:
Let’s break it down. This isn’t just “throw stuff in a dish” territory—every ingredient brings its own vibe:
- Ground Beef: Stick to 80/20 for the best combo of flavor and juiciness. But hey, turkey or a veggie alternative works too.
- Onion & Garlic: These are the unsung heroes. Dice that onion small and let the garlic hang out just long enough to release its magic.
- Taco Seasoning & Chili Powder: These are non-negotiable for the Tex-Mex vibe. Don’t have chili powder? Toss in smoked paprika or even a splash of hot sauce.
- Rotel Tomatoes: Slightly spicy, a little tangy—these are the MVPs of canned tomatoes. If you’re spice-averse, go for regular diced tomatoes.
- Kidney Beans: Full of fiber, texture, and honestly? They just make it feel hearty. Not a fan? Swap in black beans or leave them out altogether.
- Fritos Corn Chips: The star of the show. Pro tip: Don’t skimp on the layering—more chips = more crunch.
- Cheese: Cheddar and Monterey Jack are the OG duo, but if you’re feeling spicy, try Pepper Jack or even a sprinkle of queso fresco on top.
How To Make Frito Pie?
You ready? Let’s get cheesy and crunchy.
- Preheat & Prep
First, crank your oven to 400°F. Spray your casserole dish like you mean it—because trust me, baked-on cheese is no joke. - Brown That Beef
Heat up your skillet and get that ground beef sizzling. About halfway through, throw in your diced onion and let it soften up. Add the garlic for the last minute—don’t rush it, okay? Garlic deserves its moment. - Spice Things Up
Stir in taco seasoning, chili powder, water, Rotel, and kidney beans. Let it simmer for 10 minutes. Your kitchen is going to smell so good, someone might wander in asking, “What’s cooking?” (It happens. Prepare for praise.) - Layer the Magic
Start with a solid base of Fritos in your casserole dish. Spoon over half the beefy goodness, then add a generous layer of cheese. Repeat with more Fritos, beef, and cheese because we don’t skimp here. - Bake to Golden Perfection
Pop it in the oven for 20 minutes. When the cheese is bubbling and the smell is making you drool, it’s time. - Top It Off & Dig In
Grab your favorite toppings—sour cream, green onions, fresh cilantro—and go wild. Serve it up hot and watch it disappear.
Storage Options:
If there are leftovers (which is rare), stash them in an airtight container and refrigerate for up to three days. Reheat in the oven at 350°F to bring back that crunch. Pro tip: Keep a fresh stash of Fritos handy for topping reheated portions. Soggy chips are a no-go.
Variations and Substitutions:
This dish is like a blank canvas—get creative:
Want To Save This Recipe?
- Protein: Swap the beef for turkey, shredded chicken, or even pulled pork. Vegetarians? Crumbled tofu or lentils are great swaps.
- Beans: Black beans, pinto beans, or even chickpeas work if you’re out of kidney beans.
- Cheese: Sharp cheddar, pepper jack, or even a gooey layer of Velveeta will change the game.
- Fritos Twist: Chili cheese Fritos or spicy Doritos? Yes, please.
What to Serve with Frito Pie?
Looking to make it a full-on feast? Pair it with these:
- Fresh Salad: Something crisp with a zesty lime vinaigrette balances the richness.
- Cornbread: Sweet, buttery, and perfect for scooping up all the cheesy goodness.
- Mexican Rice: Fluffy, spiced rice adds an extra layer of comfort.
- Guacamole & Salsa: Because chips and dips are always a good idea.
Frequently Asked Questions:
Can I make it ahead of time?
Totally. Just assemble everything except the Fritos and cheese. Add those right before baking so they stay crispy.
How spicy is this recipe?
It’s mild with a little kick from the Rotel, but you can crank up the heat with extra chili powder, jalapeños, or spicy Fritos.
Can I double this for a party?
Absolutely! Double the ingredients and bake it in a larger dish. It’s a guaranteed hit—don’t be surprised if people ask for the recipe.
So, what do you think? Ready to whip up a batch of Frito Pie? Let me know how it turns out—or what creative twists you try! I’m always here for a cheesy casserole story.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Frito Pie
Ingredients
- 1 lb ground beef
- 1 onion diced
- 3 cloves garlic minced
- 3 tablespoons taco seasoning
- 1 tablespoon chili powder
- ½ cup water
- 1 10-ounce can Rotel diced tomatoes (mild)
- 1 15-ounce can kidney beans, drained
- 4 –5 cups Fritos corn chips
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 green onions sliced (for garnish)
- Sour cream for serving
- Diced tomatoes for serving
- Chopped cilantro for garnish
Instructions
Preheat the Oven
- Preheat your oven to 400°F (200°C). Grease a 9×13-inch casserole dish with nonstick cooking spray to ensure easy cleanup.
Cook the Ground Beef and Onions
- In a large skillet over medium heat, cook the ground beef until it begins to brown. Add the diced onion and continue cooking until the onion softens and the beef is fully browned. Stir in the minced garlic and cook for an additional minute. Drain any excess grease.
Season and Simmer the Mixture
- Reduce the heat to low. Stir in the taco seasoning, chili powder, water, Rotel tomatoes, and kidney beans. Allow the mixture to simmer for approximately 10 minutes, stirring occasionally to blend the flavors.
Assemble the Casserole
- Spread 2 cups of Fritos in an even layer at the bottom of the prepared casserole dish. Spoon half of the ground beef mixture over the chips, then sprinkle with half of the cheddar and Monterey Jack cheeses. Repeat the layering process with 2 more cups of Fritos, the remaining beef mixture, and the remaining cheeses.
Bake the Casserole
- Place the assembled dish in the preheated oven and bake for 20 minutes, or until the cheese is melted, bubbly, and lightly golden.
Garnish and Serve
- Remove the casserole from the oven and allow it to cool slightly. Top with sliced green onions, sour cream, diced tomatoes, and chopped cilantro as desired. Serve immediately and enjoy.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
