Frito pie recipe, A TexMex inspired casserole with ground beef, tomatoes, corn, taco seasoning & salsa, layered with Frito chips and shredded cheese. If you have tried this recipe please leave a comment below. You might also like the following recipe or one of the many others here on the recipe box
PREP TIME 15 minutes
COOK TIME 33 minutes
TOTAL TIME 48 minutes
SERVINGS 6
Ingredients
1 pound lean ground beef
1 onion diced
1 package taco seasoning & water as indicated on package
1 tablespoon chili powder
10 ounces diced tomatoes with chilies or salsa
1 ½ cups tomato sauce
15 ounces kidney beans drained
1 cup corn drained
1 bag Fritos® corn chips divided, about 5 ½ cups
2 cups Mexican cheese blend divided, shredded, 8 ounces
¼ cup green onions chopped
sour cream for serving (optional)
Instructions
Preheat oven to 350°F. Grease a 9"x13" casserole dish.
Brown ground beef and onions, drain fat. Stir in taco seasoning, chili powder, and water.
Bring to a boil, reduce heat and simmer until thickened. Stir in diced tomatoes, tomato sauce, corn, & beans. Simmer an additional 5 minutes.
Add 4 cups of Frito chips to the bottom of prepared dish. Sprinkle with 1 cup of cheese.
Spread beef mixture over top and top with remaining cheese.
Bake 18 to 20 minutes or until cheese is melted.
Top with remaining chips and desired toppings.
Notes
Beef can be replaced with ground turkey or chicken if desired.
If serving leftovers, reserve corn chips for topping until serving. Add corn chips and toppings after re-heating.
To increase the heat, add diced jalapenos to the meat mixture.
Adapted from Betty Crocker
Nutrition Information
Serving: 6g, Calories: 624, Carbohydrates: 53g, Protein: 33g, Fat: 32g, Saturated Fat: 12g, Cholesterol: 87mg, Sodium: 1314mg, Potassium: 1006mg, Fiber: 11g, Sugar: 8g, Vitamin A: 1596IU, Vitamin C: 16mg, Calcium: 366mg, Iron: 6mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
