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
Scale
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
- 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 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
