FRITO PIE is a Tex-Mex casserole loaded with seasoned beef, pinto beans, corn, and plenty of crunchy Fritos. It’s hearty, cheesy, and sure to be a family favorite.
You may have caught on by now that I’m a big ol’ fan of casserole recipes.
I mean, it just gets so boring eating a piece of meat, a veggie, and a starch every night for dinner.
Bring on the casseroles, where we can mix all of those things together and add cheese. That’s much more exciting, if you ask me. 😉
And it doesn’t get much more exciting than this Frito casserole!
What is Frito Pie?
Frito Pie (alternately called Frito Casserole) is basically a Tex-Mex chili taco combo in casserole form, loaded with Fritos chips (wait til you see what happens to them, though!), and topped with cheesy goodness.
This is Tex-Mex at it’s best, my friends. Plus, it’s super easy to customize to suit your family’s tastes. I’ll share details below!
How To Make Frito Pie:
Beef: Fire up your skillet over medium heat and add the ground beef, breaking it up as it cooks. Drain the fat as it browns.
Seasoning: Add the onions and finish the beef until it is cooked through. Next add the garlic and cook for an additional thirty seconds. Finally, add the packet of taco seasoning, the chili powder, and 1/4 cup of water. Stir well to combine and coat the beef in the spices. These seasonings are going to add loads of Southwestern flavor to your casserole.
Mix: Pour the enchilada sauce in with the beef, add the corn, beans, and Ro*Tel, and stir well to combine everything. This will make the ultimate filling for your Frito pie!
Bake: Pour half the bag of Fritos into the bottom of a 9×13 baking dish, which is going to serve as the “crust” for your Frito pie. Pour the beef, enchilada, Ro*Tel, and corn mixture over the layer of Fritos.
Top the “filling” with a layer of shredded cheddar cheese and finally the remaining half of the bag of Fritos.
Bake for 30 minutes and serve with some green onions, jalapenos, and sour cream!
The Frito Casserole Magic:
What’s so special about this Frito pie casserole? It’s the way the Fritos transform in the baking process.
The bottom layer softens up and takes on the texture of a corn tortilla. It has very enchilada-like texture.
The top layer stays nice and crunchy.
The combination of textures and flavor is just amazing!
- Use mild Ro*Tel to keep the spice level down.
- Swap the Ro*Tel out for my restaurant style salsa!
- Swap ground turkey for the beef.
- Looking for Frito pie without beans? Just leave them out entirely, no other changes needed.
- Swap the packet for this homemade taco seasoning. So much better!
- Not sure about the corn? We like the sweet crunch it adds, but it can also be left out.
- Use whatever toppings you like – diced tomatoes, fresh jalapenos, homemade guacamole, sour cream…the sky is the limit!
More Tex-Mex Favorites:
- White Chicken Chili
- Authentic Carnitas Recipe
- Taco Tater Tot Casserole
- Drunken Beans
- Taco Chili
- Enchilada Meatballs
Frito Pie Casserole
- 1 pound lean ground beef
- 1 medkum sweet onion diced
- 2 cloves garlic minced
- 1 packet taco seasoning
- 1 tablespoon chili powder
- 15 ounces canned pinto beans drained
- 10 ounces Ro*Tel
- 10 ounces enchilada sauce
- 8 ounces canned corn drained
- 9 ounces Fritos
- 2 cups shredded cheddar
- Green onions, sour cream, sliced jalapenos for serving
- Preheat oven to 350 degrees.
- Heat a large skillet over medium heat. Add the ground beef and cook, crumbling the meat as it browns. Once beef is broken up, add the onions and continue cooking until beef is cooked through and onions have softened.
- Add the garlic and cook for 30 seconds.
- Add the taco seasoning, chili powder, and ¼ cup of water. Stir well to combine.
- Add the beans, Ro*Tel, enchilada sauce, and corn to the skillet and stir well to combine.
- Arrange half of the Fritos in the bottom of a 9×13 baking dish. Pour the beef mixture over the top. Sprinkle with the cheddar and remaining Fritos.
- Bake uncovered for 30 minutes.
- Serve with green onions, sour cream, and sliced jalapenos.