Description
Frito Pie is a hearty and comforting Tex-Mex dish featuring a flavorful chili made with ground beef, tomato sauce, diced tomatoes, beans, and a touch of masa harina for thickening. It is topped with shredded cheddar cheese and crunchy Fritos, then baked until bubbly and delicious. Perfect for a family meal or casual gathering.
Ingredients
Scale
Main Ingredients
- 1 Tablespoon olive oil
- 1 cup yellow onion, diced
- ½ cup diced green bell pepper 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 degrees Fahrenheit to prepare for baking the pie later.
- Sauté Vegetables: Heat the olive oil in a large pot over medium-high heat. Add the diced onion and cook for about 5 minutes until softened. Then add diced green peppers or jalapenos and garlic; cook for an additional 2 minutes until fragrant.
- Cook Beef: Add the 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: Stir in the sugar, chili powder, ground cumin, smoked paprika, and salt to evenly season the meat mixture.
- Add Tomato Ingredients: Pour in the tomato sauce and the drained diced tomatoes; stir to combine.
- Thicken Chili: In a separate bowl, mix the masa harina with chicken broth until smooth. Add this mixture to the pot, bring everything to a boil, then reduce the heat to a simmer.
- Add Beans and Simmer: Stir in the drained kidney beans and let the chili simmer uncovered for 10 to 15 minutes until the liquid thickens and reduces slightly.
- Add Cream Cheese: Swirl in the softened cream cheese to add a creamy texture and mellow the spices.
- Assemble Pie: Transfer the chili mixture to a pie pan or a 9x13 inch baking dish. Evenly sprinkle shredded cheddar cheese over the top, then add the Fritos as the final topping.
- Bake: Bake uncovered in the preheated oven for 13 minutes until the cheese melts and bubbles.
- Rest and Serve: Remove from the oven and let the pie sit for 5 minutes before serving. Garnish with green onions and serve with sour cream if desired along with cornbread or corn casserole on the side.
Notes
- Masa Harina is a corn flour that thickens the chili and adds a subtle corn flavor. Use white or yellow masa harina.
- If masa harina is unavailable, substitute 1-2 Tablespoons of tomato paste to thicken the chili instead.
- For a Crock Pot method, prepare the onion, peppers, garlic, and beef on the stovetop, then transfer to a slow cooker with the seasonings, tomato sauce, diced tomatoes, and masa harina mixed with broth. Cook on low for 6-8 hours or high for 4-5 hours. Top with cheese near the end until melted. Add Fritos right before serving.
- Reserve the juice from the diced tomatoes to thin the chili if it becomes too thick during cooking.
- Leftover chili makes great baked chili cheese dogs by topping hot dogs with chili and cheese then baking.
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 90 mg
