Honestly, you’re in for a treat with this Crispy Frito Pie with Ground Beef Recipe. It’s that perfect combo of crunchy, cheesy, and hearty comfort food that’s ready before you know it. Let me walk you through making this classic dish that I keep going back to when I want something satisfying and downright delicious.
Jump to:
Why You'll Love This Recipe
I genuinely love this Crispy Frito Pie with Ground Beef Recipe because it’s a nostalgic crowd-pleaser that comes together easily but tastes like you put hours into it. Plus, there’s that crunchy Frito layer on top that’s downright addictive—something you’ll probably want to make again and again.
- Simple Ingredients: You likely have most of what you need in your pantry, which makes whipping this up stress-free.
- One-Dish Comfort: Everything cooks together in one pot and bakes in one pan, so less mess and more cozy vibes.
- Customizable Flavor: The spice blend and creamy tomato base let you tweak it, whether you want mild or with a kick.
- Crispy-Topped Finish: Those Fritos give an unbeatable crunch that contrasts beautifully with the warm cheesy filling underneath.
Ingredients & Why They Work
The magic of this Crispy Frito Pie with Ground Beef Recipe lies in balancing hearty protein, sharp cheese, and that distinctive corn flavor from the Fritos and masa harina. These ingredients play off each other, creating layers of texture and flavor that sing together perfectly.
- Ground Beef: The meaty base that adds depth and richness; I use 85% lean because it still has enough fat for flavor without being greasy.
- Yellow Onion: Softens and sweetens as it cooks, giving a nice aromatic base.
- Green Bell Pepper or Jalapeños: Adds a fresh bite or a little heat if you go with jalapeños—whichever you prefer.
- Garlic: A must for that warm, inviting flavor that builds complexity.
- Tomato Sauce & Diced Tomatoes: Provide body and a tangy backdrop that brightens the dish.
- Chicken Broth & Masa Harina: Masa harina thickens the chili and adds subtle corn flavor, while the broth makes it nice and saucy.
- Kidney Beans: For texture and classic chili heartiness, rinsed so the flavors don’t get too heavy.
- Cream Cheese: Gently swirled in, this smoothes out the spices and makes it creamy without being too rich.
- Cheddar Cheese: Sharp and melty—it’s my go-to cheese for topping that bakes into gooey perfection.
- Fritos: The star of the show on top, bringing that irresistible crunch and corn flavor.
- Seasonings (sugar, chili powder, cumin, smoked paprika, salt): These balance heat, smokiness, and sweetness for a layered taste.
Make It Your Way
One of the best things about this Crispy Frito Pie with Ground Beef Recipe is how flexible it is. I love adding a personal twist depending on what’s in season or how spicy I’m feeling that day. You should definitely make it your own—play with the heat or add extra veggies.
- Variation: I once swapped the ground beef for turkey to lighten it up but kept all the seasonings the same—it was surprisingly just as flavorful and a bit leaner.
- Heat Level: If you like it spicier, adding extra jalapeños or a pinch of cayenne really kicks it up without overpowering the other flavors.
- Cheese Options: Feel free to use pepper jack for a little spice or a blend of cheeses if you want more gooeyness and richness.
- Vegetarian Friendly: Simply replace the beef with a medley of sautéed mushrooms and extra beans for an earthy, satisfying version.
Step-by-Step: How I Make Crispy Frito Pie with Ground Beef Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium-high heat. Toss in your diced yellow onion and cook for about 5 minutes—enough so they soften and start smelling sweet. Next, add the green bell pepper (or jalapeños for a kick) and garlic. Cook it all for 2 minutes, stirring, until everything is fragrant. This step builds the foundation of flavor, so don’t rush it!
Step 2: Brown the Beef
Now add the ground beef right into the pot. Use your spatula to break it up and brown it evenly, about 7-8 minutes. Once cooked through, drain excess grease if there’s too much—it’ll keep your pie from getting greasy but keep some fat for flavor.
Step 3: Add Seasonings and Tomatoes
Sprinkle in the sugar, chili powder, cumin, smoked paprika, and salt. Stir well to coat the beef and veggies with those warm spices. Pour in the tomato sauce and drained diced tomatoes. Stir to combine and bring everything together.
Step 4: Thicken with Masa Harina and Simmer
In a small bowl, whisk the masa harina into the chicken broth until smooth—this will thicken the chili and add that subtle corn aroma. Add this mixture to the pot, give it a stir, and bring it all to a boil. Then reduce to a simmer and toss in the kidney beans. Let it cook uncovered for 10-15 minutes, stirring occasionally, until the sauce thickens nicely.
Step 5: Add Cream Cheese and Prepare for Baking
Turn off the heat and swirl in the softened cream cheese until it melts into the chili, creating a creamy yet tangy finish. Pour this hearty mixture into your pie pan or a 9x13 baking dish. Sprinkle the shredded cheddar all over, and then evenly spread a generous layer of Fritos on top to lock in the crunch.
Step 6: Bake and Serve
Bake uncovered at 350°F (175°C) for 13 minutes—just long enough to let the cheese melt and the Fritos crisp up without getting soggy. Once out of the oven, let it rest for 5 minutes so the layers set slightly. Then, dig in!
Top Tip
After making this Crispy Frito Pie with Ground Beef Recipe a few times, I’ve honed a few tips that’ll really make your dish shine and save you some cooking stress.
- Don't Skip the Masa Harina: It’s the secret weapon in thickening the chili and adding that subtle corn flavor that pairs beautifully with the Fritos.
- Drain Excess Beef Fat: I always drain the beef after browning unless I’m using leaner meat. This keeps the pie from being greasy but still flavorful.
- Add Fritos Last: If you prefer them extra crunchy, sprinkle the Fritos right before serving rather than baking too long, so they don’t get soggy.
- Simmer Slowly: Give yourself the full 15 minutes on the stove to let everything meld and thicken perfectly—my impatience once ruined the texture!
How to Serve Crispy Frito Pie with Ground Beef Recipe
Garnishes
I love topping mine with freshly chopped green onions and a dollop of cool sour cream—it adds a fresh, tangy contrast to the warm, spicy chili. Sometimes I throw on some sliced avocado or a squeeze of lime to brighten it up even more.
Side Dishes
Since the pie itself is quite filling, I like to keep sides simple. Cornbread or a corn casserole go perfectly with this dish, complementing the corn notes from the Fritos and masa harina. A crisp green salad also helps balance the richness.
Creative Ways to Present
For casual get-togethers, I’ve served this in individual ramekins layered like mini pies topped with crushed Fritos just before serving. It’s a fun, shareable twist that looks festive and keeps things portion-controlled.
Make Ahead and Storage
Storing Leftovers
Once your pie cools, I usually cover it tightly with foil or plastic wrap and store it in the fridge for up to 3 days. Leftovers reheat beautifully, just be sure to add a little extra cheese or fresh Fritos on top if you want to regain some crunch.
Freezing
You can freeze leftovers in an airtight container for up to 2 months. I recommend freezing before topping with Fritos to keep them from getting soggy. When you’re ready to eat, thaw overnight in the fridge and add fresh Fritos after reheating.
Reheating
To reheat, I pop it in the oven at 350°F for about 15 minutes or until it’s heated through. Microwaving works for a quick fix but the oven keeps textures better. Don’t forget to re-crunch with fresh Fritos on top!
Frequently Asked Questions:
Absolutely! The key is to use gluten-free masa harina and check your canned tomatoes and broth labels to ensure they don’t contain gluten additives. Fritos are naturally gluten-free too, but brand check is always wise.
If you don’t have cream cheese, you can use a dollop of sour cream or Greek yogurt stirred in at the end to get that creamy texture. They’ll add a slightly different flavor but still smooth out the chili nicely.
Yes! After browning the beef and sautéing the veggies on the stovetop, transfer everything to your slow cooker including seasonings, tomato sauce, and diced tomatoes. Mix masa harina and broth, add it in, and cook on low for 6-8 hours or high for 4-5 hours. Add cheese near the end and Fritos right before serving to keep them crunchy.
This recipe has a mild to medium heat level depending on whether you use bell peppers or jalapeños. You can easily adjust by swapping bell peppers with jalapeños or adding more chili powder or cayenne. If you prefer it milder, keep it simple with just bell peppers and reduce the chili powder.
Final Thoughts
This Crispy Frito Pie with Ground Beef Recipe holds a special place in my kitchen because it feels both nostalgic and ridiculously comforting. It’s perfect when you want something filling but don’t want to slave over the stove for hours. I hope you enjoy making and eating it as much as I do—it’s the kind of dish you’ll want to keep in your rotation for busy weeknights, casual parties, or whenever you just need a warm hug in a bowl.
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Frito Pie is a hearty and comforting dish featuring seasoned ground beef chili topped with cheddar cheese and crunchy Fritos, baked to perfection. This easy recipe combines savory spices, tomato sauce, beans, and a creamy hint of cream cheese for a rich and satisfying meal that's perfect for family dinners or casual gatherings.
Ingredients
Main Ingredients
- 1 Tablespoon olive oil
- 1 cup yellow onion, diced
- ½ 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
- ⅛ 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 bell pepper or jalapenos and garlic, cooking for an additional 2 minutes until fragrant.
- Cook beef: Add the ground beef to the pot, breaking it up as it cooks until browned and cooked through. Drain any excess grease if necessary.
- Add seasonings: Stir in the sugar, chili powder, ground cumin, smoked paprika, and salt, mixing well to combine with the beef and vegetables.
- Add tomato components: Pour in the tomato sauce and drained diced tomatoes, stirring to incorporate everything evenly.
- Mix masa harina and broth: In a separate bowl, combine the masa harina and chicken broth until smooth. Add this mixture to the pot and bring the chili to a boil, then reduce heat to a simmer.
- Add beans and simmer: Stir in the drained kidney beans and cook uncovered for 10-15 minutes, stirring occasionally until the chili thickens and reduces.
- Add cream cheese: Swirl in the softened cream cheese until melted and evenly distributed, adding a subtle creaminess to balance the spices.
- Assemble pie: Transfer the chili mixture to a pie pan or 9x13-inch baking dish. Top evenly with shredded cheddar cheese and then sprinkle the Fritos on top.
- Bake: Bake uncovered at 350° F for 13 minutes until the cheese is melted and bubbly.
- Rest before serving: Let the pie sit for 5 minutes to set before serving.
- Serve and garnish: Optionally, garnish with chopped green onions and serve with sour cream. Pair with cornbread or corn casserole for a complete meal.
Notes
- Masa Harina: This finely ground corn flour is used to thicken the chili and add a hint of corn flavor. You can find it in most grocery stores in white or yellow varieties.
- If masa harina is unavailable, substitute with 1-2 tablespoons of tomato paste to thicken the chili.
- Crock Pot Method: After cooking onions, peppers, garlic, and beef on the stovetop, transfer to a slow cooker. Add seasonings, tomato sauce, diced tomatoes, and the combined masa harina with chicken broth. Cook on low for 6-8 hours or high for 4-5 hours. Add cheese towards the end until melted, and add Fritos just before serving.
- Reserve juice from diced tomatoes to thin out chili if needed during cooking.
- Leftover chili can be used to make baked chili cheese dogs for a delicious meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 75 mg
Leave a Reply