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Fancified Frito Pie

Fancified Frito Pie

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Ah, Frito Pie … so kitschy … so guilt-inducing … so completely and totally irresistible. Frito Pie represents classic Americana casserole art at its best: crunchy corn chips, hearty chili, and toppings a-go-go, each serving personalized to suit each person at the table; meals just don’t get any better than that. I’ve reinvented traditional Lone Star Frito Pie here, pressing the crushed corn chips into a fluted tart form to create an elegant shell. Finish your ‘pie’ with some of the best chili around and a healthy dose of melted cheese, and no one will think twice about digging in to this comely casserole.


For the Crust:

  • 6 Cups corn chips
  • 4 Tablespoons unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 3/4 Cups all-purpose flour


Calories Per Serving273

Folate equivalent (total)114µg29%

Riboflavin (B2)0.2mg13.9%

Frito Pie

If you didn&rsquot grow up eating Frito pie casserole then my sincere condolences. Also, I suggest you make it asap! Serve alongside some roasted red potatoes!

Frito Pie

My North-East coast friends may not be so familiar with this taco bake with Frito chips. Years ago, I had this Frito Pie at a friends house while living in Chicago. She was born and raised in Texas and introduced me to so many great recipes.

I had never heard of it but man, was it good. A great dish to make for pot lucks, dinner and celebratory days such as Cinco de Mayo, game day parties, family get togethers.

A lot of people make small take and go Frito pie in a bag, by using the servings size Frito bags. These are also known as &ldquoWalking Tacos&rdquo So cute for a birthday parties and tailgating.

The chips are key to the casserole. As they bake, they transform into a soft mouthwatering combo with the seasoned beef and other ingredients. It&rsquos also one of the most versatile recipes with so many options and toppings.

Frito Pie Recipe

Here is a uniquely Southern dish that instantly reminds us of county fair food and weekend football. There&rsquos a reason why this portable meal is a favorite among tailgaters and Texans. The famed pie is made with cheap, humble ingredients, making it the stuff of which simple and easy dinners are made. Our homemade version of the &ldquoWalking Taco&rdquo is filled with beefy goodness, like chili, crunchy corn chips, shredded cheese, and diced white onion. The chili is made with ground chuck, ale beer, and tomato paste, but feel free to substitute a leaner cut of meat such as venison. Use a large Dutch oven or stockpot to bring the chili to a simmer. We opted for a mess-free approach to mixing, instead of using the original chip bag to combine ingredients. Any small bowl will do here because the end result is just as tasty. After preparing the chili, divide the recommended serving of corn chips into 8 bowls. To keep the chips from getting soggy, ladle the chili over the chips just before serving and sprinkle each bowl with Cheddar cheese. Spicy, salty and cheesy, this is an easy take on a classic, old-school favorite. You can dress up this pie with whatever toppings you prefer, but we chose to top this crowd-pleaser with sour cream and sliced fresh jalapeño peppers. Fresh tomatoes, scallions, and crispy lettuce work just fine for this delicious guilty pleasure.

Recipe Summary

  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 small green bell pepper, chopped
  • 1 (28 ounce) can tomato sauce
  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
  • 2 (15 ounce) cans ranch-style beans
  • 1 (14.5 ounce) can stewed tomatoes
  • ¼ cup chili powder
  • 1 cup corn chips (such as Fritos®), or to taste
  • ½ cup shredded Cheddar cheese, or to taste

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes drain and discard grease. Mix onion and green bell pepper into ground beef.

Mix tomato sauce, diced tomatoes with green chile peppers, ranch-style beans, stewed tomatoes, and chili powder into beef mixture bring to a boil. Reduce heat to medium and simmer until flavors have blended, 30 to 45 minutes.

Layer corn chips and hamburger mixture into serving bowls and top with Cheddar cheese.

Frito Chili Pie

My good, basic chili recipe and one of my favorite ways to use it!

cloves garlic, minced (optional)

can (12-14 ounce size) tomato sauce

can (10-ounce) Ro-tel (diced tomatoes and chilies)

chili powder (more to taste)

can (14-ounce) kidney beans, drained and rinsed

can (14-ounce) pinto beans, drained and rinsed

masa (corn flour) or regular corn meal

Individual bags of Fritos

Grated sharp cheddar cheese

Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes.

Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes.

Mix masa with water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes. Set aside.

Serve by slicing the Frito bags open lengthwise. Pile in chili and cheese, and diced onion if using. Serve immediately with plastic forks. A crowd-pleaser!

We&rsquore submerged in football right now. There&rsquos no other way to put it. Marlboro Man is coaching my two boys&rsquo football team, Marlboro Man and I are both tuned in and watching all the college games we can find on TV&hellipand if that wasn&rsquot enough, we&rsquove also gone to some of our local high school&rsquos home games on Friday night.

There&rsquos nothing like high school football games to send you soaring back to adolescence. The cool almost-fall night air&hellipthe shirtless guys painted with their team&rsquos colors&hellipthe adorable cheerleaders, who, by the way, have way more energy than I remember having at seventeen&hellipthe Bon Jovi songs blasting on the loudspeaker in between plays. Is there some kind of requirement that high school football games pipe Bon Jovi until the end of time? I&rsquom not complaining, mind you. On the contrary. Hearing&ndashand singing along very loudly to&ndash&ldquoLivin&rsquo on a Prayer&rdquo last Friday was the best thing that&rsquos happened to me in a long time.

It was the worst thing that&rsquos ever happened to my fourteen-year-old daughter. But I told her things like this are character building.

High school football games also mean Frito chili pies.

Last night, I whipped up some for dinner. I encourage you to do the same this week!

How to make this Frito Pie Recipe

Step 1: Oven and baking dish

To begin, preheat the oven to 350 degrees F and spray a 13࡯ baking dish with non-stick spray.

Step 2: Ground Beef and seasonings

In a large skillet, brown the ground beef until almost done then add the chopped onions and cook 3-4 more minutes until the onions soften and the beef is no longer pink.

Stir in the taco seasoning and water. Increase the heat so the mixture boils a bit.

Step 3: Black beans and enchilada sauce

Reduce the heat back down to a simmer and stir in black beans and enchilada sauce.

Cook 2-3 more minutes until the mixture is heated through and slightly thickened.

Step 4: Assemble the Frito Pie

Next, go back to your baking dish. Add about 3 1/2 cups of corn chips to the bottom and spread them evenly. Sprinkle the chips with half the shredded cheese.

Carefully spoon the beef mixture over the chips and cheese. Top with the remaining cheese.

Step 5: Bake

Bake the Frito pie, uncovered, 18-20 minutes or until the cheese is melted and the casserole is bubbly around the edges.

Step 6: Toppings and serve

Remove it from the oven and top with remaining corn chips. Add the toppings of your choice, if desired, or serve them on the side.

Serve the Frito Pie immediately. Store any leftovers in the refrigerator.

Frito Pie In a Bag

2 green onions
1 pound ground beef
1 30-ounce can chili beans (no meat)
1 10-ounce can diced tomatoes and green chiles
6 1-ounce bags Fritos(tm)
6 tablespoons sour cream
1 cup grated cheddar cheese

Serves 6. Takes 20 minutes.

Dice green onions. Add ground beef to pan. Fry at medium-high heat for 5 minutes or until browned. Stir enough to ensure even browning. Add chili beans and diced tomatoes and green chiles. Cook at medium heat for 5 minutes or until thoroughly warmed. Stir enough to blend and keep from burning.

Cut out most of one side of each bag or simply open the bag at the top. Top the Fritos in each bag evenly with pan contents, followed by sour cream, and then cheddar cheese. Garnish with green onions.

1) Frito Pie In a Bag is also known as a “walking tacos” in America’s Midwest.

2) Tacos, of course, cannot walk. Cannot. This means that at one time tacos could walk.

3) Indeed, for according to culinary archeologists, the huge hard-shell* taco grazed the Indianapolis Gorge in 3,199,978 B.C,. They proved this by unearthing the bones of a young woman, Mabel, who held a fossilized four-legged Taco.

* = Proof that tacos are meant to be crunchy.

4) Unfortunately, this discovery never became common knowledge, because the Leakys had already discovered the bones of Lucy. Lucy’s remains are 3,200,000 years old. Just 22 years older than Mabel’s, but enough to get all the glory. Now no one remembers reading about Mabel and her taco.

5) But we do recall Mabel’s taco in a way, For Mabel’s DNA got passed down from Midwestern homonids to Neanderthals to Cro Magnons, and finally to Modern Humans. Inheriting Mabel’s genes, naturally means current Midwesterners love Walking Tacos. Now you know.

Frito Pie

This was a real favorite when I was a kid (yes, they had Fritos back then), and it still is. With the Frito-Lay Company being based in Dallas, this dish is about as Texan as you can get.

The recipe, as written here, is perfect for a 9x9-inch dish. But for a crowd or, even better, tailgating, double the recipe and bake it in a 9x13-inch dish. Cover the hot dish well with aluminum foil to keep it warm or use an insulated carrier. Perfect for game day and a Super Bowl crowd, too!

    1. Cook ground beef until meat is browned
    2. Drain the meat.
    3. Stir in beans (drained), tomato sauce, taco seasoning mix and ¼ c. of cheese.
    4. Sprinkle 1 cup corn chips in bottom of 8x8 baking dish.
    5. Cover with chili mixture.
    6. Bake at 350 for 20 minutes.
    7. Take the dish out of the oven, and spread sour cream over the chili.
    8. Top with the remaining corn chips and cheese.
    9. Bake 4-5 minutes longer until cheese is melted.

    Please leave a comment on the blog or share a photo on Pinterest

    Don't forget to also check out some of my other favorite recipes, such as Homemade Spaghetti Sauce, Oatmeal Chocolate Chip Cookies, Dutch Pea Soup, and more.

    Watch the video: Game Day Chili - Walking Taco - Frito Pie Recipe (August 2022).