Yield: 4 servings
Frito Pie Recipe
Our easy Frito Pie casserole is a quick skillet dinner made in just one pot! Loaded with lean ground beef, savory taco seasoning, hearty beans, lots of melty cheese, and crunchy fritos, the whole family will love this classic comfort food dinner.
Ingredients
- 1 pound lean ground beef
- 1 medium white onion, diced
- 2 tablespoons taco seasoning, or chili seasoning
- 1 (10 oz) can Rotel
- ½ cup beef broth
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 (15 oz) can red kidney beans, rinsed and drained
- 2 cups shredded cheddar cheese, divided
- 2 cups Fritos, divided (plus more for serving)
Optional Toppings:
- Sour cream
- Cilantro
- Onions
- Diced tomatoes
- Pico De Gallo
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Instructions
- Preheat the oven to 350°F.
- In a large oven proof skillet, add the ground beef and onion. Cook until no longer pink, about 5 minutes, breaking apart the meat as it cooks.
- Add taco seasoning, rotel, broth, pinto and kidney beans. Stir to combine and bring to simmer for 5 minutes.
- Stir in 1 cup cheddar cheese and 1 cup of Fritos. Top with remaining cheese and Fritos.
- Bake for 20 minutes, until hot and cheese is melted. Serve immediately with your favorite toppings!
Notes
Make Ahead: If you are preparing this Frito pie recipe ahead, do not stir in the fritos and cheese. Instead, cool the meat and bean mixture and refrigerate it in an airtight container. When ready to serve, reheat the chili filling and then proceed with the recipe!
Store: You can refrigerate leftovers in an airtight container for up to 3 days, but the Fritos will get soggy. You can always add more fresh crunchy fritos when serving.
Reheat: Reheat your leftovers in the microwave for a quick and easy lunch the next day.
Freeze: We do not recommend freezing this recipe once assembled. But you could freeze just the chili pie mixture before you add the cheese and Fritos. If you do that, freeze it in an airtight container for up to 3 months. Thaw overnight in the fridge, and reheat on the stovetop before baking as directed.
Beans: We prefer a blend of pinto and kidney beans, but please feel free to use whatever beans you’d like. Black beans and corn would also be a tasty combo!
Frito Placement: Some Frito pie recipes call for a layer of chips on the bottom. We opted to not do this since we found that layer to be a bit soggy. Instead, we used a cup of Fritos mixed in with the meat and then topped the casserole with the rest. This worked great and kept them crunchier!
Nutrition
Serving: 1 serving, Calories: 639kcal, Carbohydrates: 30g, Protein: 41g, Fat: 40g, Saturated Fat: 15g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 127mg, Sodium: 884mg, Potassium: 558mg, Fiber: 3g, Sugar: 2g, Vitamin A: 684IU, Vitamin C: 3mg, Calcium: 479mg, Iron: 4mg