Frito Pie

Zesty chili with hearty beans is topped with melty cheese inside a crunchy corn chip crust. This cajun Frito pie is a stick-to-your-ribs meal that is great for chilly Fall days. This post is sponsored by Tony Chacheres. Thanks for supporting brands that make this website possible. 

Cooler weather has me craving classic comfort food like chicken and dumplings or potato soup. Another one of my favorite comfort foods is cajun Frito pie. If you haven’t tried it before you’re in for a real treat. It is basically a walking taco in casserole form.

History/Origin

Frito pie was believed to be invested in New Mexico by Teresa Hernandez at Woolworths. However, other claim it was actually invented earlier Daisy Doolin the mother of Frito’s inventor in Texas. 

Why I Love This Recipe

• Snacks For Dinner: Hooray it’s finally acceptable to eat Fritos for dinner.
• Quick and Easy: This recipe comes together in no time. 
• Customizable: Use whatever meat, beans, and toppings your family likes.

Great For

• Busy weeknights
• Game Day
• Chilly Fall days

Ingredient Notes and Shopping Tips

• Ground Beef: Use lean ground beef. I used  90%. If using fattier beef be sure to drain it before putting it into your chili. Other ground meats like turkey would work well too.
• Tony Chachere’s Chili Seasoning Mix: My secret ingredient. Stop juggling 10 spice bottles and 5 measuring spoons. This magical packet has everything you need for fantastic chili.
• Beef Broth: Use broth instead of water in your chili for a rich meaty flavor.
• Fritos: I used regular but my boyfriend wants to try the chili cheese flavor next. You could also use Doritos like I did in my Doritos casserole. 

How To Make Frito Pie

1. Prep: Preheat oven and grease pan. 
2. Make the Crust: Combine cheese and Fritos. 
3. Make Chili: Brown beef and onion. Stir in beans, seasoning, tomatoes, and broth. Simmer for 15-20 minutes.
4. Bake: Pour chili onto Fritos and top with cheese. Bake for 20 minutes.
5. Garnish: Garnish with more Fritos, cheese, and jalapenos. 

More Topping Ideas

• Queso Blanco
• Salsa
• Green Onions
• Black Olives
• Diced Onion
• Diced Tomato
• Shredded Lettuce
• Avocado

Leftovers

• Storage: Store in the fridge for up to 3 days.
• Reheating: Reheat in the microwave for 1-2 minutes.
• Freezing: Freezing the whole casserole is not suggested, but the chili portion can be frozen for up to 3 months.

Tips

1. Make-Ahead Option: Make the chili the day before. Assemble and bake for an easy 20-minute meal.
2. This dish can also be made in a oven safe skillet such as cast iron.
3. Rinse: Always be sure to rinse your pinto beans to remove the salty canning liquid. 

Serve With

Chile Con Queso Dip

Cajun Corn

Buttermilk Biscuits

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Cajun Frito Pie

Zesty chili with hearty beans is topped with melty cheese inside a crunchy corn chip crust. This cajun frito pie is a stick-to-your-ribs meal that is great for chilly Fall days.

5 from 7 votes

Print Pin Rate

Course: Main Dish

Cuisine: American, Cajun

Diet: Gluten Free

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 6 People

Calories: 467kcal

Author: Krystle Smith

Ingredients

• ▢ 1 Pound Lean Ground Beef
• ▢ 1 Onion
• ▢ 1 Can Petite Diced Tomatoes 14.5 Ounces
• ▢ 1 Can Pinto Beans 15 Ounces
• ▢ 1 Package Original Tony Chachere's Chili Seasoning Mix
• ▢ 1 Cup Low Sodium Beef Broth
• ▢ 2 Cups Cheddar Cheese Shredded and Divided
• ▢ 1 Package Corn Chips Divided
• ▢ Shredded Cheese. Sour Cream, and Jalapenos For Garnish

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Instructions

• Preheat the oven to 350 degrees F. Line a 9x13 inch pan with nonstick foil and spray with cooking spray. Add around half of the corn chips to the bottom of the pan and top with around 1 cup of cheese.
• In a large skillet, brown ground beef, and onion. Cook until the onion is softened and the beef is no longer pink.
• Stir in diced tomatoes, beans, chili seasoning mix, and broth. Bring to a boil.
• Continue simmering for around 15-20 minutes until thickened.
• Pour into the prepared pan. Top with remaining cheese.
• Bake for 20-22 minutes or until bubbly.
• Garnish with more cheese, sour cream, jalapenos, and corn chips if desired.

Nutrition

Calories: 467kcal | Carbohydrates: 27g | Protein: 29g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 630mg | Potassium: 646mg | Fiber: 3g | Sugar: 4g | Vitamin A: 525IU | Vitamin C: 8mg | Calcium: 346mg | Iron: 3mg

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