Description
Frito Pie is a comforting and flavorful chili casserole layered with ground beef, beans, and a blend of spices, topped with cheddar cheese and crunchy Fritos, then baked to perfection. This dish is perfect for a hearty dinner or game day snack, offering a delightful combination of creamy, spicy, and crunchy textures.
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 the olive oil in a large pot over medium-high heat. Add the diced onions and cook for 5 minutes until softened. Add the diced green peppers (or jalapenos) and diced garlic, cooking for an additional 2 minutes until fragrant.
- Cook Ground Beef: Add the ground beef to the pot. Cook and crumble it until browned and fully cooked through. Drain any excess grease if necessary.
- Add Seasonings: Stir in the sugar, chili powder, ground cumin, smoked paprika, and salt until everything is evenly combined with the meat.
- Add Tomato Ingredients: Mix in the tomato sauce and the drained diced tomatoes, stirring to combine.
- Combine Masa Harina with Broth: In a separate bowl, whisk together the masa harina and chicken broth until smooth and free of lumps. Pour this mixture into the chili, bring to a boil, then reduce heat to a simmer.
- Add Beans and Simmer: Stir in the drained kidney beans. Let the chili cook uncovered for 10 to 15 minutes, allowing the liquid to thicken and reduce.
- Incorporate Cream Cheese: Swirl in the softened cream cheese to add creaminess that balances the spice.
- Assemble and Bake: Transfer the chili mixture to a pie pan or a 9x13 inch baking dish. Top evenly with shredded cheddar cheese and Fritos. Bake uncovered for 13 minutes until the cheese is melted and bubbly.
- Rest and Serve: Let the dish sit for 5 minutes before serving. Garnish with green onions and serve with sour cream if desired. Pair with cornbread or corn casserole for a complete meal.
Notes
- Masa Harina: This corn flour is essential for thickening the chili and adding a subtle corn flavor. Use white or yellow variety. If unavailable, substitute 1-2 tablespoons of tomato paste to thicken.
- Crock Pot Method: After sautéing the onion, pepper, garlic, and beef, transfer to a slow cooker. Add seasonings, tomato sauce, diced tomatoes, and masa harina mixed with broth. Cook on low for 6-8 hours or high for 4-5 hours. Add cheese near the end and top with Fritos when serving.
- Tomato Juice: Reserve the juice from the diced tomatoes to adjust chili consistency if needed.
- Leftovers: Use leftover chili for baked chili cheese dogs for a tasty variation.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 75 mg
