Frito Pie Casserole

Why You’ll Love This Recipe

  • Cheesy and crunchy: The melty cheddar cheese and crispy Frito chips combine for an irresistible texture.
  • Packed with flavor: Taco seasoning, chipotle chile, and a combination of beans, corn, and tomatoes give this casserole a savory and smoky flavor.
  • Easy to make: With just one skillet and a quick bake, this dish is simple enough for a busy weeknight but delicious enough for special occasions.
  • Perfect for feeding a crowd: This recipe serves 8, making it great for parties, tailgates, or family gatherings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 1 pound ground chuck
  • 1 cup chopped yellow onion
  • 1 green bell pepper, chopped
  • 1 ¼ cups low-sodium chicken stock
  • 1 (15 oz) can red kidney beans, drained and rinsed
  • 1 (15 oz) can diced tomatoes, undrained
  • 1 (15 oz) can sweet whole kernel corn, drained
  • 1 (1 oz) envelope taco seasoning mix
  • 1 chipotle chile pepper in adobo sauce, finely chopped, plus 1 tablespoon adobo sauce
  • 8 oz sharp Cheddar cheese, shredded, divided
  • 2½ cups corn chips (such as Fritos)
  • Sliced scallions, for garnish
  • Sour cream, guacamole, and salsa, for serving

directions

  1. Gather all ingredients and preheat your oven to 350°F (175°C).
  2. Heat a large skillet over medium-high heat. Add the ground chuck and cook, stirring and breaking it into smaller pieces, until browned and almost cooked through (5–7 minutes).
  3. Add the chopped onion and green bell pepper to the skillet and cook for another 4 minutes, until the vegetables are softened and the beef is fully cooked.
  4. Stir in the chicken stock, kidney beans, diced tomatoes, corn, taco seasoning, chipotle chile, and adobo sauce. Bring to a boil, then reduce the heat to medium and simmer for 7–10 minutes, until the mixture is slightly thickened.
  5. Remove from heat and stir in 1 cup of the shredded Cheddar cheese.
  6. Transfer the beef mixture to a 9 x 13-inch baking dish, spreading it out evenly. Top with the remaining Cheddar cheese and sprinkle with corn chips.
  7. Bake, uncovered, in the preheated oven for 18–20 minutes, or until the casserole is bubbling and the cheese is melted and starting to brown.
  8. Let the casserole rest for 10 minutes before serving. Garnish with sliced scallions and serve with sour cream, guacamole, and salsa.

Servings and timing

  • Servings: 8
  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Additional time: 10 minutes (for resting)
  • Total time: 55 minutes

Variations

  • Vegetarian version: Replace the ground beef with plant-based crumbles or additional beans (black beans, pinto beans, etc.) for a vegetarian-friendly version.
  • Spicy kick: Add extra chipotle peppers or a few dashes of hot sauce to ramp up the heat.
  • Different cheese: Use a blend of cheeses like Monterey Jack or pepper Jack for a creamy, slightly spicy flavor.
  • Extra veggies: Add corn, zucchini, or jalapeños to the casserole for added flavor and texture.
  • Gluten-free: Make sure the corn chips are gluten-free and use a gluten-free taco seasoning mix.

storage/reheating

  • Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days.
  • Freezing: This casserole freezes well for up to 2 months. Let it cool completely, then wrap tightly and store in a freezer-safe container.
  • Reheating: Reheat in the oven at 350°F (175°C) for 15–20 minutes, or in the microwave until heated through.

FAQs

1. Can I use ground turkey instead of ground chuck?

Yes, ground turkey can be substituted for a leaner option, though the flavor will be slightly different.

2. Can I make this ahead of time?

Yes, you can assemble the casserole a day ahead and store it in the fridge. When you’re ready to bake, simply pop it in the oven for the same time.

3. Can I add more cheese?

Definitely! Add as much cheese as you like for an extra cheesy topping.

4. How do I make this spicier?

For extra heat, increase the amount of chipotle chile, or add some jalapeños or red pepper flakes.

5. Can I make this without corn chips?

If you don’t have corn chips, tortilla chips or crushed tortilla chips can also work.

6. How can I make this dish vegetarian?

Use a combination of beans, like black beans and pinto beans, and substitute the ground beef with plant-based meat or more vegetables.

7. What can I serve with this casserole?

Frito Pie Casserole pairs well with a side salad, grilled vegetables, or even extra tortilla chips with salsa for dipping.

8. Can I freeze this casserole?

Yes, Frito Pie Casserole freezes well. Just let it cool before freezing and reheat in the oven.

9. Can I use a different type of beans?

Yes, black beans, pinto beans, or even refried beans would work well in this casserole.

10. How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3–4 days, or freeze for up to 2 months.

Conclusion

Frito Pie Casserole is the ultimate comfort food—savory, smoky, cheesy, and perfectly crunchy. It’s a simple yet flavorful dish that brings together the best of Southwestern flavors and makes a great meal for any gathering. Whether for a tailgate, family dinner, or weeknight treat, this casserole will leave everyone satisfied and asking for more.


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Frito Pie Casserole

Frito Pie Casserole

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  • Author: Amy
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Southwestern

Description

Frito Pie Casserole is a hearty, comforting dish with ground beef, taco seasoning, and a crispy Frito topping. It’s packed with flavor and perfect for any occasion, from tailgates to family gatherings.


Ingredients

1 pound ground chuck

1 cup chopped yellow onion

1 green bell pepper, chopped

1 ¼ cups low-sodium chicken stock

1 (15 oz) can red kidney beans, drained and rinsed

1 (15 oz) can diced tomatoes, undrained

1 (15 oz) can sweet whole kernel corn, drained

1 (1 oz) envelope taco seasoning mix

1 chipotle chile pepper in adobo sauce, finely chopped, plus 1 tablespoon adobo sauce

8 oz sharp Cheddar cheese, shredded, divided

2½ cups corn chips (such as Fritos)

Sliced scallions, for garnish

Sour cream, guacamole, and salsa, for serving


Instructions

  • Preheat the oven to 350°F (175°C).

  • Cook the ground beef: In a large skillet, cook the ground chuck over medium-high heat, stirring and breaking it into pieces until browned, about 5–7 minutes.

  • Add vegetables: Stir in the chopped onion and green bell pepper, cooking for another 4 minutes until softened.

  • Make the filling: Stir in the chicken stock, kidney beans, diced tomatoes, corn, taco seasoning, chipotle chile, and adobo sauce. Bring to a boil, then reduce heat and simmer for 7–10 minutes, until the mixture thickens.

  • Add cheese: Remove from heat and stir in 1 cup of the shredded Cheddar cheese.

  • Assemble the casserole: Transfer the beef mixture into a 9×13-inch baking dish. Top with the remaining Cheddar cheese and sprinkle with corn chips.

  • Bake: Bake in the oven for 18–20 minutes, or until the casserole is bubbling and the cheese is melted and browned.

  • Cool and serve: Let the casserole rest for 10 minutes before serving. Garnish with sliced scallions and serve with sour cream, guacamole, and salsa.


Notes

For a vegetarian version, replace ground beef with plant-based crumbles or extra beans.

Use a combination of cheeses like Monterey Jack for added creaminess.

For more heat, increase chipotle peppers or add jalapeños.

If you don’t have corn chips, tortilla chips work well as a substitute.


Nutrition

  • Serving Size: 1 serving
  • Calories: 490
  • Sugar: 7g
  • Sodium: 650mg
  • Fat: 24g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 6g
  • Protein: 25g
  • Cholesterol: 50mg
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