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This Frito pie recipe is a Tex-Mex favorite that’s easy to throw together on a weeknight! It has rich ground beef, beans, plenty of seasoning, Fritos, and melty cheese.
You may also like my Chicken Enchilada Soup or Steak Tacos next.
Why you’ll love it
This Frito pie recipe is a comforting casserole with Mexican-inspired ingredients like taco seasoning, green chilies, and enchilada sauce. Of course, there’s plenty of crunchy Fritos (who doesn’t love Fritos!?), and everything is smothered in irresistible cheese.
It’s called Frito pie, but it’s more like Taco Casserole and Beef Chili had a baby. There’s minimal ingredients and maximum flavor. And yes, you totally can go ahead and eat it in a Fritos bag if you want it to be transportable for game day!
What you’ll need
- Ground beef – 90/10 is good because there’s less fat to drain. Or use 80/20 and drain excess fat.
- Onion – my go-to are sweet onions (e.g. Vidalia)
- Taco seasoning – use a packet of your favorite brand
- Chili powder – most brands are mild, but make sure first if heat is a concern
- Green chilies – we’re using mild
- Beans – either pinto or kidney are great
- Red enchilada sauce – I always keep a can in my pantry!
- Cheese – we’re using Mexican blend
- Fritos – the namesake for this delicious casserole
- Toppings – we’ve got lots of suggestions below
Can I make Frito pie ahead of time?
- Yes! Cook the meat/onion/enchilada sauce mixture, then add it to a baking dish. Top with the cheese only (not Fritos). After letting it cool, cover tightly.
- Keep it in the fridge for a day or two, or store it in the freezer for up to a month.
- The Fritos need to be added on just before baking so that they stay nice and crispy.
How to make Frito pie
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven. In a skillet cook the onions and beef, breaking it up as you go along, until browned. Drain any excess fat. Stir in the seasoning, chili powder, green chilies, beans, and enchilada sauce.
Warm through, then transfer the meat mixture to a baking dish. Spread evenly. Top with the cheese, then add the Fritos. Bake until hot and bubbly. While it’s baking, prep the toppings.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- This OXO can opener has been going strong for many years in my home.
- Here’s the cast iron skillet and baking dish I use for this casserole.
- Break up the meat with a meat masher or a spoon.
Substitutions and variations
- Use my homemade Simple Taco Seasoning if you prefer to make it yourself.
- You can definitely substitute the ground beef for ground turkey or ground pork.
- Spice it up with hot green chilies, crushed red pepper flakes, or a hot chili powder for an extra kick!
What to serve with Frito pie
- Use your desired toppings, just like you would for taco night! Try diced avocado and tomatoes, fresh cilantro and scallions, my Quick Pickled Red Onions, sour cream, and sliced jalapeños.
- I love pairing this with chips and my restaurant-style Easy Guacamole Recipe and my bright Avocado Corn Salad.
- You can also dress up your favorite leafy greens with my Chipotle Ranch Dressing.
Leftovers and storage
- Store any leftover Frito pie for 2-3 days in the fridge in a covered container, but note that the Fritos will soften up over time.
- I prefer to heat it up in the oven, but you can microwave if needed.
- Freeze leftovers for up to 3 months. Individual portions is great for convenience.
More Mexican-inspired recipes
If you made this Frito chili pie, please leave a star rating and review below! Or you can tag me on Instagram, and I’ll feature you in my stories.
Frito Pie
Ingredients
- 1 pound lean ground beef
- 1/2 medium onion chopped
- 1 (1 ounce) packet taco seasoning
- 1 tablespoon chili powder
- 2 (4 ounce) cans diced mild green chilies
- 1 (15 ounce) can pinto beans or kidney beans drained
- 1 (15 ounce) can red enchilada sauce
- 2 cups shredded Mexican blend cheese or cheddar
- 3-4 cups Fritos corn chips or to taste
Suggested toppings:
- Cilantro, tomatoes, sour cream, scallions or red onions, avocado, etc. optional, to taste
Instructions
- Preheat your oven to 350F and move the rack to the middle position.
- Add the beef and onions to a skillet or Dutch oven, and cook it, breaking the meat up as you go along, for about 8-10 minutes, or until browned. Drain excess fat as needed.
- Stir in the taco seasoning, chili powder, diced green chilies, beans, and enchilada sauce, and let it warm through for a minute or so.
- Transfer the mixture to a 9×13 casserole dish and spread it in an even layer.
- Top with the cheese and an even layer of the Fritos, and bake, uncovered, for 15-20 minutes or until it's hot and bubbly.
- Prep the toppings while it's in the oven.
- Serve with desired toppings and enjoy.
Notes
- Serves 6-8 depending on portion size/what you top it with. Nutrition info is for 1/8 of the recipe and doesn’t include any optional toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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