Frito Pie Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
12
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Calories
487 kcal
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Course
Main Course
Frito Pie Recipe
Description
This dish begins with cooking ground beef seasoned with taco seasoning, sour cream, and green enchilada sauce, creating a rich and flavorful meat mixture. In a baking dish, layers alternate between lightly crushed Frito corn chips, the meat mixture, and shredded Monterey Jack cheese, with three layers in total. The dish is covered and baked to melt the cheese fully and meld the flavors.
After baking, it rests briefly before topping with diced tomatoes, avocado, and cilantro. The layering of crunchy chips with tender meat and gooey cheese results in a textural and taste contrast representative of Southwestern comfort food.
Frito Pie can be assembled ahead and refrigerated before baking or frozen without the top chip and cheese layer, which can be added before baking after thawing. Store leftovers in airtight containers refrigerated for up to 3 days or frozen for up to 2 months, reheating thoroughly before serving.
Ingredients
- 1 pound ground beef
- 1 package taco seasoning mix
- 1 cup sour cream
- 1 (16-ounce) can Green enchilada sauce
- 6-7 cups potato chips Frito Lay brand
- 3-4 cups Monterey jack cheese divided
- cilantro optional, diced tomatoes
- avocado
- tomato
- sour cream
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
- Cook the ground beef in a large skillet. Once browned drain, add the taco seasoning, sour cream, and the enchilada sauce and mix.
- Spread ⅓ of the Frito corn chips (about 2 cups) over the bottom of the baking dish. Slightly crush them and spread half of the ground beef over the top. Next, add a layer of cheese (1 cup).
- Add another layer of Fritos (about 2 cups, slightly crushed). Add the rest of the ground beef and another cup of the cheese.
- Top with the remaining chips and cheese. Tent a piece of foil over the top so that the melting cheese doesn't stick to it.
- Bake for 30 minutes then remove the foil and bake for another 5-10 minutes or until the cheese is fully melted. Let the casserole cool for 5 minutes and top with tomatoes, avocados, and cilantro.
Notes
- Prepare the casserole ahead of time by assembling, covering, and refrigerating overnight before baking as directed.
- To freeze, assemble but leave off the top layer of cheese and Fritos, then wrap tightly and freeze for 2-3 months. Thaw overnight in the fridge before adding the final layers and baking.
- Store cooked leftovers in airtight containers for 2-3 days refrigerated or 1-2 months frozen. Reheat in the microwave or oven before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 33g | 11% |
| Protein | 17g | 34% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 62mg | 21% |
| Sodium | 995mg | 41% |
| Potassium | 211mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 862IU | 17% |
| Vitamin C | 2mg | 2% |
| Calcium | 311mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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