Description
Frito Pie is a comforting southwestern casserole featuring a flavorful chili base made with ground beef, tomatoes, beans, and masa harina, topped with crunchy Fritos and melted cheddar cheese. This easy-to-make dish combines savory spices with creamy cheese and crispy corn chips for a delicious main course perfect for family dinners or casual gatherings.
Ingredients
Scale
Main Ingredients
- 1 Tablespoon olive oil
- 1 cup yellow onion, diced
- ½ green bell pepper, diced (or 2 seeded jalapeno peppers)
- 3 cloves garlic, diced
- 1 lb. ground beef, 85% lean
- 8 oz. tomato sauce
- 1 (14.5 oz.) can diced tomatoes, drained
- 1 cup chicken broth
- 1/8 cup masa harina (corn flour)
- 1 (16 oz.) can kidney beans, drained and rinsed
- 1 Tablespoon cream cheese, softened
- 2 cups cheddar cheese, shredded
- 2 cups Fritos
Seasonings
- 1 Tablespoon sugar
- ¾ Tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
Instructions
- Preheat Oven. Preheat your oven to 350° F to prepare for baking the assembled pie.
- Sauté Vegetables. Heat olive oil in a large pot over medium-high heat. Add diced onions and cook for 5 minutes until softened. Add diced green bell pepper or jalapenos and garlic, sauté for 2 more minutes until fragrant.
- Cook Beef. Add ground beef to the pot and cook, breaking it up with a spoon, until browned and cooked through. Drain excess grease if necessary.
- Add Seasonings and Tomatoes. Stir in sugar, chili powder, cumin, smoked paprika, and salt. Add tomato sauce and drained diced tomatoes, mixing well.
- Incorporate Masa and Broth. Whisk masa harina into chicken broth until smooth. Pour this mixture into the chili. Bring to a boil, then reduce heat to a simmer.
- Simmer with Beans. Stir in kidney beans and cook uncovered for 15 minutes until the chili thickens and the liquid reduces.
- Add Cream Cheese. Swirl softened cream cheese into the chili to add creaminess and balance the spices.
- Assemble for Baking. Transfer chili to a pie pan or 9x13 baking dish. Evenly top with shredded cheddar cheese and then sprinkle Fritos over the cheese layer.
- Bake. Bake the assembled pie uncovered for 13 minutes, until the cheese is melted and bubbly.
- Rest and Serve. Let the Frito Pie sit for 5 minutes before serving. Optionally garnish with green onions and serve with sour cream. It pairs well with cornbread or corn casserole.
Notes
- Masa Harina: This corn flour is used to thicken the chili and add a subtle corn flavor. White or yellow varieties both work well.
- If Masa Harina is unavailable, substitute with 1-2 Tablespoons of tomato paste to thicken the chili.
- Crock Pot Method: Prepare vegetables and beef on stovetop as described, then transfer to crock pot. Add seasonings, tomato sauce, diced tomatoes, and masa-broth mixture. Cook on low for 6-8 hours or high for 4-5 hours. Add cheese just before serving and top with Fritos.
- Reserve the juice from diced tomatoes to thin the chili if preferred during cooking.
- Use leftover Frito Pie to make baked chili cheese dogs for a delicious second meal.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg
