If you haven’t tried frito pie before then you’re in store for a real treat! This tasty dish, which is sometimes known as walking taco pie, is distinctly unique. It’s made by heaping a spicy chili mixture on top of frito chips while they’re still in the bag!
Frito pie is popular in the Midwest along with the Southwestern and Southeastern United States. It’s basically chili served on corn chips along with tasty toppings like shredded cheese, refried beans, jalapenos, and sour cream. It can be served in the Fritos chips package or made in a baking dish.
Although it’s not clear how far back you have to go to learn how this recipe originated, it has been around since at least 1949 when it appeared in a cookbook. You don’t have to serve the whole thing in a Fritos bag (especially now they’re about twice as thin as the 1960s bags and more liable to tear) but you can if you want to!
Why You’ll Love the Recipe:
Frito pie is fun to make. You can either serve it in Frito bags, the traditional way, or on plates. The combination of crisp chips, spicy chili and toppings is magical and this is true Southern style comfort food.
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How to Serve It:
Enjoy this hot, as soon as it’s made, paired with anything you want, like guacamole, salsa or sour cream.
Can You Make It Ahead?
You can make the chili pepper puree ahead and cook the meat ahead but don’t assemble until later, otherwise the chips will go soggy.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions:
Adjust the amount of chilies depending on how mild or spicy you want the Frito pie.
Mexican Frito Pie
Ingredients
- 5 dried red chili peppers stems and seeds removed
- 3 chopped garlic cloves
- 3 chilies de arbol stems and seeds removed
- 1 sliced small yellow onion
- 2 cups chicken broth or water
- 1 tablespoon Mexican oregano
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 15 ounces canned red kidney beans
- 15 ounces canned tomato sauce
- 1 pound lean ground beef
- 2 ounce bag Fritos chips
- 8 ounces shredded cheddar cheese
- 2 cups shredded iceberg lettuce
- 2 cups chopped roma tomatoes
Instructions
- Preheat the oven to 350°F.
- Toast the chilies in a skillet for 2 minutes.
- Add the onion, broth (or water) and garlic, and bring to a simmer.
- Simmer for 10 minutes or until the chilies are bright red and softened, keeping them submerged.
- Now add the chilies to a blender with the garlic, onions, broth, and seasonings, and puree.
- Strain to remove solids and seeds.
- Brown the beef in a skillet and, if needed, drain off any excess grease.
- Drain and rinse the kidney beans, and add them to the ground beef.
- Add the tomato sauce and pureed mixture and bring to a simmer, then cook for 5 minutes.
- Put half the Fritos corn chips in a 9 x 13-inch casserole dish.
- Layer the meat mixture on top and then add half the cheese.
- Bake for 10 to 15 minutes or until the cheese melts.
- Add the rest of the chips on top and then the rest of the cheese, lettuce and tomatoes.
- Enjoy!
