Frito Pie
This Frito Pie recipe creates a hearty, comforting casserole by layering seasoned ground beef, zesty chili sauce, salsa, and corn with crispy Frito's corn chips and a blend of melted cheeses. Baked until bubbly, it's a quick-to-assemble and satisfying dish, perfect for a casual meal or gathering, finished with fresh green onions.
Equipment
- 1 Large Skillet or Dutch Oven For browning beef and simmering the chili mixture
- 1 9x13 inch Baking Dish For assembling and baking the Frito Pie
- 1 Measuring Cups and Spoons For accurate ingredient portions
- 1 Chef's knife For chopping green onions
- 1 Cutting Board For safe and clean chopping
Ingredients
Main
- 1 lb lean ground beef
- 1 oz mild taco seasoning
- 1 cup Heinz chili sauce
- 1 cup medium salsa
- 8.75 oz canned corn drained
- 4 cups Frito's corn chips
- 2 cups shredded mozzarella and cheddar
- 1 bunch green onions chopped
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet or Dutch oven, brown the lean ground beef over medium-high heat, breaking it apart with a spoon.
- Drain any excess grease from the browned beef.
- Stir in the mild taco seasoning, Heinz chili sauce, and medium salsa into the beef. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld.
- Add the drained canned corn to the beef mixture and stir to combine.
- Spread half of the Frito's corn chips evenly across the bottom of a 9x13 inch baking dish.
- Spoon half of the prepared beef mixture over the layer of Frito's.
- Sprinkle half of the shredded mozzarella and cheddar cheese blend over the beef mixture.
- Repeat the layers with the remaining Frito's, beef mixture, and cheese.
- Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden. Garnish with chopped green onions before serving.
Notes
To elevate your Frito Pie, ensure you brown the ground beef thoroughly for deep, rich flavor, then drain any excess fat to prevent a greasy final product. For an added layer of flavor complexity, consider adding a pinch of smoked paprika or cumin to the beef mixture along with the taco seasoning. To prevent soggy Fritos, some chefs prefer to add a layer of chips midway through baking, or even just sprinkle them on top during the last few minutes of baking, or right before serving, for maximum crunch. A blend of sharp cheddar and Monterey Jack cheese could offer a better melt and flavor profile than just mozzarella/cheddar. Always garnish with fresh green onions or even a dollop of sour cream and sliced jalapeños for a vibrant finish and textural contrast.