A cozy chili cheese casserole topped with crunchy corn chips! This Frito Pie comes together with about 15 minutes of prep.
Servings 6 people
- 1 lb. ground beef (I used 93% lean, but any will work)
- 1 small onion, finely diced
- 1 tablespoon minced fresh garlic (or 1 teaspoon dried garlic powder)
- 1 tablespoon chili powder
- 1 (27 ounce) can chili beans (drain just a little bit of the liquid off of the top of the can, but don’t fully drain off all of the liquid from the beans)
- 1 (14.5 ounce) can petite diced tomatoes, drained
- Salt and pepper, to taste
- 2 cups Fritos corn chips (about 3 ounces)
- 1 cup grated cheddar cheese, or more to taste
- Optional garnish: sliced green onion; sour cream; diced avocado or guacamole
Preheat oven to 350 degrees Spray a large baking dish (about 9 x 13-inches) with cooking spray and set aside.
Brown ground beef, onion and garlic in a large skillet over medium high heat until beef is no longer pink (about 5-7 minutes). Drain and return beef mixture to the skillet.
Stir in chili powder, beans and tomatoes. Season with salt and pepper, to taste.
Transfer beef mixture to the prepared baking dish.
Sprinkle grated cheddar over top. Top with corn chips.
Bake, uncovered, for about 15-20 minutes (or until the casserole is warm and the cheese is melted). Garnish with sliced green onion, sour cream and avocado, if desired, just before serving.
- Serve the Frito Pie with Rice: for a heartier dish, layer cooked white rice or Mexican rice in a serving bowl before topping with the chili, cheese and corn chips.
- This is a Frito Pie with ground beef, but you can substitute with ground chicken or ground turkey, if you prefer.
- This Frito Pie with canned chili beans requires the BIG (27 ounce) can of beans. If you can't find the big can, you can substitute with two smaller 15-ounce cans.
- It's all about the toppings! Don't forget to set out an array of tasty additions such as sour cream, avocado or guacamole, salsa, diced red onion, sliced green onion or extra Fritos!
- Prep ahead: you can assemble the casserole in advance and keep it covered in the refrigerator until ready to bake (overnight). Allow the casserole to rest on the counter for about 30 minutes before baking so that it has time to come to room temperature. Add the corn chips on top just before it goes into the oven so that they don't get soggy.
- Can you freeze Frito Pie? Yes! This is a great freezer meal option to make ahead of time. I suggest preparing the meat mixture and placing it in a casserole dish, topping with cheese, and then covering tightly. Freeze for up to 1 month. When ready to bake, thaw the casserole in the refrigerator overnight. Allow the dish to sit on the counter for about 30 minutes before baking so that it has time to come to room temperature. Top with Fritos just before baking, and then bake according to the recipe instructions.
- If you have a large oven-proof skillet, you can prepare the entire Frito Pie in one pan. Instead of transferring the meat mixture to a casserole dish, just bake the pie in the skillet. That will save you an extra dish to wash at the end!
Serving: 1/6 of the casserole | Calories: 385.3kcal | Carbohydrates: 33.5g | Protein: 27.3g | Fat: 17.8g | Saturated Fat: 7.3g | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 3.1g | Cholesterol: 66.6mg | Sodium: 972.4mg | Potassium: 60.9mg | Fiber: 8.3g | Sugar: 3g