Description
This Frito Pie Recipe is a comforting and flavorful casserole featuring a savory taco meat mixture layered with crispy Fritos corn chips and melted Mexican-style cheese, baked to perfection and garnished with fresh taco toppings. It’s a perfect dish for family dinners or casual gatherings, combining easy stovetop cooking and oven baking for a satisfying Tex-Mex experience.
Ingredients
Scale
Meat Mixture
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 pound ground chuck
- ¼ teaspoon ground black pepper
- 1 (1.25-ounce) packet taco seasoning
- 1 teaspoon Worcestershire Sauce
- 2 teaspoons apple cider vinegar
- 1 (15-ounce) can black beans, drained
- 1 (8-ounce) can tomato sauce
- 1 (16-ounce) can petite diced tomatoes
- Kosher salt to taste
Assembly
- 1 (9.25-ounce) bag Fritos Corn Chips
- 2-3 cups Mexican-style shredded cheese
Garnishes and Toppings
- Chopped lettuce
- Chopped scallions or diced raw onions
- Chopped fresh tomatoes
- Black olives
- Chopped fresh cilantro
- Sour cream
- Avocados or Guacamole
- Hot Sauce
Instructions
- Prepare the oven and dish: Heat oven to 350°F and spray a 7×11-inch baking dish with cooking spray to prevent sticking.
- Sauté onions and garlic: Heat a large skillet over medium heat and add olive oil and butter. Cook the diced onion for 3-4 minutes until translucent and tender. Add minced garlic and stir for 30 seconds until fragrant. Remove the mixture and set aside on a paper towel to absorb excess moisture.
- Brown the ground beef: Add ground chuck to the skillet and cook until browned. Drain excess fat through a mesh colander and return the beef to the skillet.
- Combine ingredients for the meat sauce: Add the sautéed onion and garlic back into the skillet along with black pepper, taco seasoning, Worcestershire sauce, apple cider vinegar, tomato sauce, and diced tomatoes. Stir well.
- Simmer with beans: Bring the mixture to a low boil over medium heat, then reduce to low. Stir in the drained black beans and let simmer for 15-20 minutes, stirring often until the mixture thickens and most liquid evaporates. Season to taste with kosher salt and additional black pepper, if needed.
- Layer the casserole: Spread 2 cups of Fritos corn chips evenly on the bottom of the prepared baking dish. Sprinkle 1 cup of shredded cheese over the chips. Spread the taco meat mixture on top, then add another 1 cup of shredded cheese. Finish with a final layer of 2 cups of Fritos.
- Bake the pie: Place the casserole in the preheated oven and bake for 15-20 minutes, or until heated through and the cheese is melted.
- Add toppings and serve: Remove from oven and garnish with your choice of chopped tomatoes, lettuce, black olives, scallions, fresh cilantro, sour cream, guacamole, and hot sauce. Enjoy warm.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For a spicier version, add jalapeños or hot sauce to the meat mixture.
- Leftovers can be refrigerated for 3-4 days and reheated in the oven to preserve crispiness.
- To make it gluten-free, confirm that the taco seasoning and Fritos are certified gluten-free.
- Adding extra cheese on top before baking creates a golden crust.
