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
- Gather all ingredients and preheat your oven to 350°F (175°C).
- 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).
- 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.
- 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.
- Remove from heat and stir in 1 cup of the shredded Cheddar cheese.
- 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.
- 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.
- 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.

Frito Pie Casserole
- 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.
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Add vegetables: Stir in the chopped onion and green bell pepper, cooking for another 4 minutes until softened.
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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.
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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.
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Bake: Bake in the oven for 18–20 minutes, or until the casserole is bubbling and the cheese is melted and browned.
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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