Frito Pie Recipe
If you were looking for the ultimate comfort food, you can go ahead and call off the search, because you found it. This Frito pie put together by chef and recipe developer Kate Shungu of Gift of Hospitality is the perfect dish for anything from a Thanksgiving dinner to a Super Bowl party to a Sunday meal with the family. Or, thanks to how quickly you can whip it up, it's even great for a weeknight when you just need something everyone will enjoy, no fussing involved.
And beyond the rich, savory taste, another thing that's comforting here? When asked if there were any mistakes to watch out for during the prep or cooking, Shungu said, "This dish is honestly so simple, I can't think of one!" She then added, "This is an old-fashioned recipe that's been around for decades. I like serving this for dinner with a leafy green salad."
What will you serve it with? A full holiday spread? Or let this dish anchor an everyday meal? You really can't go wrong any which way.
Gather your ingredients for Frito pie
To make this delectable dish, you'll need a pound of ground beef, chopped yellow onion, tomato sauce, salsa, chili seasoning, kidney beans (rinsed and drained), a 9-ounce bag of Fritos, and plenty of shredded cheddar cheese.
"I used my favorite chili recipe for it, though you can use any homemade chili," Shungu said. Want to make things even easier? You can even use canned chili.
Cook the beef and onion
First, preheat the oven to 350 F. Then, chop up that onion, dividing it into roughly 2 even piles. Next, place the ground beef and half the chopped onion in a large skillet over medium heat. (Add a bit of oil if it's not a nonstick pan.) Cook, breaking up the beef and stirring it often, until the beef is browned and cooked through.
Make the chili
Add the tomato sauce, salsa, chili seasoning, and kidney beans. Stir and bring the skillet to a simmer. And just like that, you've prepared a pot pf chili. Try a taste or two, because if you like the chili as-is, you can always enjoy it on its own on a separate occasion. But for now, on to the Fritos and pie of it all.
Prep then bake the pie
Place the Fritos in a 13x9-inch casserole dish. Top the chips with the chili, then sprinkle the cheese on top of that. Finally, top the cheese with the remaining chopped onion.
Now, pop the Frito pie into the pre-heated oven and let it bake for 8-10 minutes, or until the cheese has melted, then serve it immediately. "Frito Pie is best served on the same day that it's made," Shungu says, explaining, "The Fritos will get soft as it sits. However, you can still store leftovers in the refrigerator and enjoy them within two or three days."
- 1 pound ground beef
- 1 yellow onion, chopped and divided
- 1 cup tomato sauce
- ½ cup salsa
- 2 tablespoons chili seasoning
- 1 can kidney beans, rinsed and drained
- 1 9-ounce bag Fritos
- 2 cups shredded cheddar cheese
- Place the ground beef and half of the chopped onion in a large skillet over medium heat. Cook, breaking up the beef, until the beef is browned and cooked through.
- Add the tomato sauce, salsa, chili seasoning, and kidney beans. Stir and bring to a simmer.
- Place the Fritos in a 13x9-inch casserole dish. Top with the chili, then sprinkle the cheese on top. Top with the remaining chopped onion.
- Bake for 8-10 minutes, or until the cheese has melted. Serve immediately.
| Calories per Serving | 444 |
| Total Fat | 28.7 g |
| Saturated Fat | 13.2 g |
| Trans Fat | 1.3 g |
| Cholesterol | 92.1 mg |
| Total Carbohydrates | 18.9 g |
| Dietary Fiber | 5.0 g |
| Total Sugars | 5.0 g |
| Sodium | 980.5 mg |
| Protein | 27.5 g |
