Unleash your inner comfort food connoisseur! Frito pie is the ultimate quick-fix meal that transforms simple ingredients into pure deliciousness. Whether you’re craving classic chili-topped goodness or creative new twists, we’ve gathered 26 irresistible recipes that will have your family begging for seconds. Get ready to discover your new favorite weeknight dinner—these mouthwatering creations are guaranteed to satisfy every craving!
Classic Beef and Bean Frito Pie
Just when you need a comforting meal that delivers big flavor with minimal fuss, this Frito pie hits all the right notes. Juicy ground beef and savory beans mingle under a blanket of melted cheese, all nestled in that iconic corn chip crunch. Seriously, it’s the ultimate weeknight win.
Ingredients
- 1 lb 85/15 grass-fed ground beef
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (10 oz) can diced tomatoes with green chilies, undrained
- 2 tbsp tomato paste
- 1 cup beef stock
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 4 cups Fritos Original Corn Chips
- 2 cups sharp cheddar cheese, freshly grated
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream
Instructions
- Preheat your oven to 375°F.
- Heat a large cast-iron skillet over medium-high heat.
- Add the ground beef and cook for 5–7 minutes, breaking it up with a wooden spoon until no pink remains.
- Stir in the diced onion and minced garlic, cooking for 3–4 minutes until the onion is translucent.
- Sprinkle in the chili powder, cumin, and smoked paprika, toasting the spices for 1 minute until fragrant.
- Add the tomato paste and cook for 1 minute, stirring constantly to deepen its flavor.
- Pour in the beef stock, scraping up any browned bits from the bottom of the skillet.
- Fold in the pinto beans and diced tomatoes with green chilies, bringing the mixture to a simmer.
- Reduce the heat to low and let the chili simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
- Spread the Fritos evenly in a 9×13-inch baking dish.
- Spoon the beef and bean mixture over the Fritos, covering them completely.
- Top with the grated cheddar cheese, distributing it evenly.
- Bake for 12–15 minutes, or until the cheese is fully melted and bubbly.
- Remove from the oven and let rest for 3 minutes before serving.
- Garnish with fresh cilantro and dollops of sour cream.
Smoky, savory chili soaks into the Fritos, softening them just enough while keeping a satisfying crunch at the edges. The sharp cheddar melts into every nook, balancing the heat from the green chilies. Serve it straight from the skillet for a rustic presentation, or scoop individual portions into bowls topped with extra cilantro and a drizzle of hot sauce.
Spicy Chicken Frito Pie
Perfect for game day or weeknight dinners, this spicy chicken Frito pie delivers bold flavors with minimal effort. Packed with heat and crunch, it comes together in under an hour using simple ingredients. Prepare for a crowd-pleasing dish that balances spice, savory notes, and texture beautifully.
Ingredients
– 1 lb boneless, skinless chicken thighs, diced into ½-inch pieces
– 2 tbsp avocado oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp ground cumin
– ½ tsp smoked paprika
– ¼ tsp cayenne pepper
– 1 (15 oz) can fire-roasted tomatoes, undrained
– 1 (15 oz) can pinto beans, rinsed and drained
– 1 cup chicken stock
– 4 oz sharp cheddar cheese, freshly grated
– 1 (9.25 oz) bag Fritos corn chips
– ¼ cup fresh cilantro, chopped
– ½ cup sour cream
Instructions
1. Preheat oven to 375°F.
2. Heat avocado oil in a large oven-safe skillet over medium-high heat until shimmering.
3. Add diced chicken thighs and cook for 5–7 minutes, stirring occasionally, until lightly browned.
4. Stir in finely diced yellow onion and cook for 4 minutes until translucent.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Sprinkle chili powder, ground cumin, smoked paprika, and cayenne pepper over the mixture, stirring to coat evenly.
7. Pour in undrained fire-roasted tomatoes, rinsed pinto beans, and chicken stock, scraping the bottom of the skillet to deglaze.
8. Simmer the mixture for 10 minutes, stirring occasionally, until slightly thickened.
9. Evenly spread Fritos corn chips over the top of the skillet mixture.
10. Sprinkle freshly grated sharp cheddar cheese over the Fritos layer.
11. Transfer the skillet to the preheated oven and bake for 12–15 minutes until the cheese is melted and bubbly.
12. Remove the skillet from the oven and let it rest for 5 minutes to set.
13. Garnish with chopped fresh cilantro and dollops of sour cream.
What makes this dish stand out is the contrast between the tender, spicy chicken filling and the crunchy Fritos topping. The melted cheddar adds a creamy richness that balances the heat from the cayenne and chili powder. For a fun twist, serve individual portions in small bowls topped with extra cilantro and a squeeze of lime.
Vegetarian Chili Frito Pie
Frito pies transform game day snacking into a complete meal. This vegetarian version layers spicy bean chili over crunchy corn chips for maximum texture contrast. Forget the canned stuff—this from-scratch version comes together in under an hour.
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 poblano pepper, seeded and diced
– 1 tablespoon ground cumin
– 2 teaspoons smoked paprika
– 1 teaspoon dried oregano
– 1 (28-ounce) can crushed tomatoes
– 2 (15-ounce) cans black beans, drained and rinsed
– 1 (15-ounce) can kidney beans, drained and rinsed
– 1 cup vegetable broth
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly ground black pepper
– 6 cups Fritos corn chips
– 1 cup shredded sharp cheddar cheese
– 1/2 cup sour cream
– 1/4 cup fresh cilantro leaves
Instructions
1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add minced garlic and diced poblano pepper, cooking for 2 minutes until fragrant.
4. Stir in ground cumin, smoked paprika, and dried oregano, toasting for 30 seconds to release oils.
5. Pour in crushed tomatoes, scraping any browned bits from the bottom of the pot.
6. Add black beans, kidney beans, and vegetable broth, stirring to combine.
7. Season with sea salt and black pepper, then bring to a simmer.
8. Reduce heat to low, cover, and simmer for 25 minutes to develop flavors.
9. Meanwhile, divide Fritos corn chips among 6 individual serving bowls.
10. Ladle hot chili over the corn chips, ensuring even coverage.
11. Top each serving with shredded cheddar cheese, allowing residual heat to melt it slightly.
12. Dollop sour cream over each portion and garnish with fresh cilantro leaves.
Bubbling chili softens the Fritos’ crunch while maintaining structural integrity. The smoky paprika and poblano create depth without meat, while cool sour cream balances the heat. Serve immediately in the bowls for optimal chip-to-chili ratio.
BBQ Pulled Pork Frito Pie
Dive into this ultimate comfort food mashup that transforms classic barbecue into a handheld masterpiece. This Frito pie combines smoky pulled pork with crunchy corn chips for texture contrast you’ll crave. Perfect for game day or casual gatherings, it delivers big flavor with minimal fuss.
Ingredients
– 2 lbs boneless pork shoulder, trimmed of excess fat
– 1 tbsp smoked paprika
– 2 tsp garlic powder
– 1 tsp onion powder
– 1 tsp freshly cracked black pepper
– 1 tbsp kosher salt
– 1 cup barbecue sauce
– 8 oz Fritos corn chips
– 1 cup sharp cheddar cheese, freshly grated
– ½ cup red onion, finely diced
– ¼ cup fresh cilantro, roughly chopped
– ½ cup sour cream
Instructions
1. Preheat oven to 300°F and position rack in lower third.
2. Pat pork shoulder completely dry with paper towels to ensure proper crust formation.
3. Combine smoked paprika, garlic powder, onion powder, black pepper, and kosher salt in small bowl.
4. Rub spice mixture thoroughly over all surfaces of pork shoulder, pressing to adhere.
5. Place pork in Dutch oven or heavy-bottomed oven-safe pot with lid.
6. Cover pot tightly and roast for 4 hours until pork shreds easily with fork.
7. Remove pork from oven and transfer to cutting board, reserving cooking liquid.
8. Shred pork using two forks, pulling against grain for optimal texture.
9. Return shredded pork to pot with ½ cup reserved cooking liquid and barbecue sauce.
10. Stir to combine and simmer over medium heat for 10 minutes until sauce thickens slightly.
11. Divide Fritos corn chips evenly among four serving bowls.
12. Top chips generously with pulled pork mixture using slotted spoon to drain excess liquid.
13. Sprinkle freshly grated cheddar cheese over hot pork to melt slightly.
14. Garnish with finely diced red onion and roughly chopped fresh cilantro.
15. Finish each serving with dollop of sour cream placed strategically for visual appeal.
Zesty barbecue notes cut through the rich pork, while Fritos provide satisfying crunch against the tender meat. The cool sour cream balances the smoky heat perfectly. For creative presentation, serve in individual cast iron skillets or hollowed-out bread bowls for elevated rustic appeal.
Tex-Mex Taco Frito Pie
Satisfyingly simple yet packed with bold flavors, this Tex-Mex Taco Frito Pie layers crispy textures with savory fillings. It transforms basic ingredients into a crowd-pleasing meal in under an hour. Perfect for weeknight dinners or casual gatherings.
Ingredients
– 1 lb grass-fed ground beef (85/15 blend)
– 1 medium yellow onion, finely diced
– 2 garlic cloves, minced
– 1 packet (1 oz) taco seasoning blend
– 1 cup crushed corn tortilla chips
– 1 cup sharp cheddar cheese, freshly grated
– 1/2 cup sour cream
– 1/4 cup fresh cilantro, chopped
– 1 jalapeño, thinly sliced (seeds removed)
– 2 tbsp avocado oil
– 1/4 cup water
Instructions
1. Preheat your oven to 375°F.
2. Heat 2 tbsp avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
3. Add 1 finely diced yellow onion and sauté for 4–5 minutes until translucent.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 1 lb grass-fed ground beef, breaking it up with a wooden spoon, and brown for 6–8 minutes until no pink remains.
6. Sprinkle 1 packet taco seasoning over the beef mixture and pour in 1/4 cup water.
7. Simmer for 3–4 minutes, stirring occasionally, until the liquid reduces slightly.
8. Remove the skillet from heat and evenly top the beef layer with 1 cup crushed corn tortilla chips.
9. Sprinkle 1 cup freshly grated sharp cheddar cheese over the chips.
10. Transfer the skillet to the preheated oven and bake for 12–15 minutes until the cheese is bubbly and lightly browned.
11. Remove from the oven and let rest for 5 minutes to set the layers.
12. Dollop 1/2 cup sour cream over the top using a spoon.
13. Garnish with 1/4 cup chopped fresh cilantro and thinly sliced jalapeño.
Keep the skillet for serving to maintain the crispy bottom layer. Each bite delivers a crunch from the chips, richness from the beef, and a sharp kick from the cheese. For a fun twist, scoop portions directly from the skillet onto individual plates with extra jalapeños and a drizzle of hot sauce.
Cheesy Enchilada Frito Pie
Dive into this layered Tex-Mex masterpiece that transforms simple ingredients into a comforting, crowd-pleasing casserole. Combining the crunch of corn chips with rich enchilada flavors creates a textural experience that’s both familiar and exciting. This one-dish wonder delivers maximum flavor with minimal fuss.
Ingredients
– 1 pound ground chuck (80/20 blend)
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tablespoon avocado oil
– 2 cups red enchilada sauce
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 4 cups Fritos corn chips
– 2 cups shredded Monterey Jack cheese
– 1/2 cup crumbled cotija cheese
– 1/4 cup fresh cilantro leaves
– 1/2 cup sour cream
Instructions
1. Preheat your oven to 375°F.
2. Heat avocado oil in a 10-inch cast-iron skillet over medium-high heat until shimmering.
3. Add diced yellow onion and sauté until translucent, about 4 minutes.
4. Add minced garlic and cook until fragrant, 30 seconds.
5. Crumble ground chuck into the skillet, breaking it up with a wooden spoon.
6. Cook until the beef is well-browned, approximately 8 minutes, draining excess fat.
7. Stir in ground cumin and smoked paprika, toasting the spices for 30 seconds.
8. Pour in red enchilada sauce, scraping the bottom of the skillet to incorporate fond.
9. Simmer the mixture for 5 minutes until slightly thickened.
10. Remove the skillet from heat and layer half the Fritos corn chips over the meat mixture.
11. Sprinkle 1 cup of shredded Monterey Jack cheese evenly over the chips.
12. Repeat with remaining chips and Monterey Jack cheese.
13. Transfer the skillet to the preheated oven and bake for 15 minutes.
14. Remove from oven when the cheese is fully melted and bubbly.
15. Let the Frito pie rest for 5 minutes to set the layers.
16. Top with crumbled cotija cheese and fresh cilantro leaves.
17. Serve directly from the skillet with dollops of sour cream.
Fresh from the oven, this dish offers a satisfying contrast between the crisp chip layer and the saucy, tender beef beneath. The melted Monterey Jack provides creamy richness while the cotija adds salty complexity. For a dramatic presentation, bring the sizzling skillet directly to the table and let guests serve themselves.
Slow Cooker Chili Cheese Frito Pie
Perfect for busy weeknights, this slow cooker chili cheese Frito pie delivers maximum flavor with minimal effort. Packed with savory ground beef, aromatic spices, and gooey melted cheese, it’s the ultimate comfort food that practically makes itself while you tackle your day. Simply layer the ingredients and let your slow cooker do the work.
Ingredients
– 1 lb 85/15 grass-fed ground beef
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (15 oz) can fire-roasted diced tomatoes
– 1 (15 oz) can dark red kidney beans, drained and rinsed
– 1 (8 oz) can tomato sauce
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1 cup sharp cheddar cheese, freshly grated
– 4 cups Fritos corn chips
– 1/2 cup sour cream
– 2 scallions, thinly sliced
Instructions
1. Brown the ground beef in a large skillet over medium-high heat for 6–8 minutes, breaking it into small crumbles with a wooden spoon.
2. Add the diced onion and minced garlic to the skillet, sautéing for 4–5 minutes until the onion is translucent and fragrant.
3. Transfer the beef mixture to a 6-quart slow cooker, ensuring to scrape all browned bits from the skillet for maximum flavor.
4. Pour in the fire-roasted diced tomatoes, dark red kidney beans, and tomato sauce, stirring to combine evenly.
5. Sprinkle the chili powder, ground cumin, smoked paprika, and cayenne pepper over the mixture, stirring thoroughly to distribute the spices.
6. Cover the slow cooker and cook on LOW for 6 hours or HIGH for 3 hours, until the chili is thick and bubbly.
7. Layer 2 cups of Fritos corn chips in the bottom of individual serving bowls, creating a sturdy base for the chili.
8. Ladle the hot chili over the Fritos, allowing the chips to soften slightly under the heat.
9. Top each serving with freshly grated sharp cheddar cheese, letting it melt from the residual heat for 30–60 seconds.
10. Garnish with dollops of sour cream and thinly sliced scallions for freshness and color.
Zesty and satisfying, this chili cheese Frito pie boasts a dynamic texture contrast between the crunchy chips, tender beef, and creamy melted cheese. The slow-cooked spices meld into a rich, smoky flavor profile that deepens with each bite. For a fun twist, serve it straight from the slow cooker at gatherings, letting guests build their own bowls with extra Fritos and jalapeños.
Buffalo Chicken Frito Pie
Looking for that perfect game-day dish that delivers maximum flavor with minimal fuss? Loaded with spicy, tangy buffalo sauce and satisfying crunch, this Frito pie transforms simple ingredients into a crowd-pleasing masterpiece. Let’s get cooking.
Ingredients
– 1 lb boneless, skinless chicken thighs, trimmed of excess fat
– 2 tbsp clarified butter
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup unsalted butter, melted
– 1 tsp Worcestershire sauce
– 1/2 tsp garlic powder
– 1/4 tsp smoked paprika
– 9 oz bag Fritos Original Corn Chips
– 1 cup sharp cheddar cheese, freshly grated
– 1/2 cup crumbled blue cheese
– 1/4 cup thinly sliced scallions
– 1/4 cup sour cream
Instructions
1. Preheat oven to 375°F.
2. Pat chicken thighs completely dry with paper towels.
3. Season chicken evenly on both sides with kosher salt and freshly ground black pepper.
4. Heat clarified butter in a large cast-iron skillet over medium-high heat until shimmering.
5. Sear chicken thighs skin-side down for 6-7 minutes until deeply golden brown.
6. Flip chicken and cook for another 5-6 minutes until internal temperature reaches 165°F.
7. Transfer chicken to a cutting board and let rest for 5 minutes.
8. Shred chicken using two forks, pulling against the grain.
9. In a medium bowl, whisk together Frank’s RedHot sauce, melted unsalted butter, Worcestershire sauce, garlic powder, and smoked paprika until fully emulsified.
10. Toss shredded chicken in the buffalo sauce mixture until thoroughly coated.
11. Spread Fritos evenly across the bottom of the same cast-iron skillet.
12. Top Fritos with the buffalo chicken mixture in an even layer.
13. Sprinkle freshly grated sharp cheddar cheese evenly over the chicken layer.
14. Bake at 375°F for 12-15 minutes until cheese is fully melted and bubbly.
15. Remove from oven and immediately top with crumbled blue cheese, thinly sliced scallions, and dollops of sour cream.
16. Let rest for 3 minutes before serving. Done right, this pie delivers contrasting textures of tender chicken, melted cheese, and crisp Fritos that hold their structure. The sharp blue cheese cuts through the spicy buffalo sauce beautifully, while the cool sour cream provides balance. For a fun twist, serve individual portions in small bags of Fritos for easy cleanup and portable enjoyment.
Southwestern Black Bean Frito Pie
On brisk autumn evenings, nothing satisfies like this layered Tex-Mex classic. Our version elevates the humble Frito pie with premium ingredients and precise technique. Once assembled, it bakes into a cohesive, flavor-packed meal.
Ingredients
– 1 lb grass-fed ground beef (85/15 blend)
– 1 yellow onion, finely diced
– 2 garlic cloves, minced
– 1 tbsp avocado oil
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1 (15 oz) can black beans, rinsed and drained
– 1 (14.5 oz) can fire-roasted diced tomatoes
– 4 oz sharp cheddar cheese, freshly grated
– 1 (9.5 oz) bag Fritos Original Corn Chips
– 1/4 cup sour cream
– 2 tbsp fresh cilantro, chopped
Instructions
1. Preheat your oven to 375°F.
2. Heat avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
3. Add diced yellow onion and sauté for 4-5 minutes until translucent.
4. Add minced garlic and cook for 30 seconds until fragrant.
5. Incorporate grass-fed ground beef, breaking it apart with a wooden spoon.
6. Cook beef for 6-7 minutes until no pink remains and it develops a light crust.
7. Sprinkle chili powder, ground cumin, and smoked paprika evenly over the meat mixture.
8. Stir spices into the beef and cook for 1 minute to toast them.
9. Add rinsed black beans and fire-roasted diced tomatoes with their juices.
10. Simmer the mixture for 8-10 minutes until slightly thickened.
11. Spread half the Fritos Original Corn Chips in a 9×13-inch baking dish.
12. Spoon the beef and bean mixture evenly over the corn chips.
13. Top with remaining corn chips, creating a textured surface.
14. Distribute freshly grated sharp cheddar cheese uniformly across the top.
15. Bake at 375°F for 12-15 minutes until cheese is fully melted and bubbly.
16. Remove from oven and let rest for 3 minutes before serving.
17. Dollop sour cream in strategic patterns across the surface.
18. Garnish with freshly chopped cilantro.
Unbelievably satisfying textures contrast the crisp Fritos against the creamy bean mixture and melted cheese. The smoked paprika adds subtle depth to the robust chili flavors. For a dramatic presentation, serve individual portions in small cast-iron skillets straight from the oven.
Loaded Nacho Frito Pie
Ready for a game-day classic with serious upgrades? This loaded nacho Frito pie layers bold flavors and textures in every bite. Rich chili meets crisp corn chips under a blanket of melted cheese and fresh toppings.
Ingredients
– 1 lb grass-fed ground beef, 85% lean
– 1 medium yellow onion, finely diced
– 2 garlic cloves, minced
– 1 tbsp avocado oil
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1 cup crushed fire-roasted tomatoes
– 1/2 cup beef bone broth
– 4 cups Fritos Original Corn Chips
– 2 cups sharp cheddar cheese, freshly grated
– 1/2 cup sour cream
– 1/4 cup pickled jalapeño slices
– 2 scallions, thinly sliced
– 1/4 cup fresh cilantro leaves
Instructions
1. Preheat your oven to 375°F.
2. Heat avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
3. Add diced yellow onion and sauté for 4 minutes until translucent.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Incorporate grass-fed ground beef, breaking it apart with a wooden spoon.
6. Cook beef for 6-8 minutes until browned and crumbled.
7. Sprinkle chili powder, ground cumin, smoked paprika, and cayenne pepper over the meat mixture.
8. Stir spices into beef and toast for 1 minute to deepen flavors.
9. Pour in crushed fire-roasted tomatoes and beef bone broth.
10. Simmer the chili uncovered for 10 minutes until slightly thickened.
11. Spread Fritos Original Corn Chips evenly in a 9×13-inch baking dish.
12. Spoon the hot chili mixture over the corn chips in an even layer.
13. Top completely with freshly grated sharp cheddar cheese.
14. Bake at 375°F for 12-15 minutes until cheese is bubbly and lightly browned.
15. Remove from oven and let rest for 3 minutes before serving.
16. Dollop sour cream across the surface in strategic mounds.
17. Scatter pickled jalapeño slices, thinly sliced scallions, and fresh cilantro leaves over top.
Hearty chili soaks into the crisp Fritos, creating a satisfying textural contrast between tender meat and crunchy chips. The sharp cheddar melds with spicy jalapeños and cool sour cream for balanced heat. Serve directly from the skillet for a rustic presentation, or layer individual portions in wide bowls for easy customization.
Pulled Beef Brisket Frito Pie
Nothing beats the smoky, savory combination of tender brisket and crunchy corn chips. Now imagine that perfect pairing transformed into an irresistible Frito pie. This elevated version brings together slow-cooked beef with classic Tex-Mex flavors for a crowd-pleasing meal.
Ingredients
– 3 lb beef brisket, trimmed of excess fat
– 2 tbsp smoked paprika
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 2 tsp kosher salt
– 1 tsp freshly ground black pepper
– 1 cup beef stock
– 1/2 cup tomato paste
– 2 tbsp Worcestershire sauce
– 1 tbsp apple cider vinegar
– 9 oz bag Fritos corn chips
– 1 cup sharp cheddar cheese, freshly grated
– 1/2 cup red onion, finely diced
– 1/4 cup fresh cilantro, chopped
– 1/2 cup sour cream
Instructions
1. Preheat oven to 300°F.
2. Combine smoked paprika, garlic powder, onion powder, kosher salt, and black pepper in a small bowl.
3. Rub spice mixture thoroughly over all surfaces of the beef brisket.
4. Place seasoned brisket fat-side up in a Dutch oven.
5. Whisk together beef stock, tomato paste, Worcestershire sauce, and apple cider vinegar in a separate bowl.
6. Pour liquid mixture around the brisket, being careful not to wash off the spice rub.
7. Cover Dutch oven tightly with lid and transfer to preheated oven.
8. Braise brisket for 4 hours until fork-tender.
9. Remove brisket from Dutch oven and transfer to a cutting board.
10. Shred beef using two forks, discarding any large fat pockets.
11. Return shredded beef to the braising liquid in the Dutch oven.
12. Stir to coat all meat with the reduced sauce.
13. Arrange Fritos corn chips in individual serving bowls.
14. Spoon hot pulled brisket mixture over the corn chips.
15. Top immediately with freshly grated sharp cheddar cheese.
16. Garnish with finely diced red onion and chopped fresh cilantro.
17. Finish each serving with a dollop of sour cream.
Ultra-tender brisket melts into the crunchy Fritos, creating a perfect textural contrast. The smoky paprika and Worcestershire add depth to the rich beef flavor. For a fun twist, serve in individual cast iron skillets straight from the oven to keep everything warm and melty.
Creamy Taco Frito Pie Casserole
Very few comfort foods deliver the perfect trifecta of creamy, crunchy, and savory quite like this layered casserole. Vibrant ground beef mingles with zesty taco seasoning beneath a blanket of melted cheese and crisp corn chips. This one-dish wonder transforms simple ingredients into a crowd-pleasing masterpiece with minimal effort.
Ingredients
– 1 pound 80/20 ground beef
– 1 packet (1 oz) taco seasoning blend
– 1/4 cup water
– 1 (10.5 oz) can condensed cream of chicken soup
– 1 (10 oz) can diced tomatoes with green chilies, undrained
– 1 cup sour cream
– 4 cups Fritos corn chips, divided
– 2 cups shredded sharp cheddar cheese
– 1/4 cup thinly sliced scallions
– 1/4 cup pickled jalapeño slices
Instructions
1. Preheat oven to 375°F.
2. Brown ground beef in a large skillet over medium-high heat for 8-10 minutes, breaking it into crumbles with a wooden spoon.
3. Drain excess fat using a slotted spoon, leaving 1 tablespoon in the skillet for flavor.
4. Sprinkle taco seasoning over beef and cook for 1 minute until fragrant.
5. Add water and simmer for 3 minutes until liquid reduces by half.
6. Remove skillet from heat and stir in condensed cream of chicken soup until fully incorporated.
7. Fold in diced tomatoes with green chilies and their liquid.
8. Blend in sour cream until the mixture is uniformly creamy.
9. Spread 2 cups Fritos corn chips in an even layer across a 9×13-inch baking dish.
10. Spoon beef mixture over chips, spreading evenly with a spatula.
11. Top with remaining 2 cups Fritos, pressing lightly into the beef layer.
12. Sprinkle shredded cheddar cheese evenly over the entire surface.
13. Bake at 375°F for 20-25 minutes until cheese is bubbly and edges are golden brown.
14. Rest for 5 minutes before slicing.
15. Garnish with thinly sliced scallions and pickled jalapeño slices.
Nothing beats the textural contrast between the crisp Fritos, velvety filling, and molten cheese. The spicy kick from the jalapeños cuts through the richness beautifully. For a next-day treat, pan-fry individual portions until the bottom recrisps.
Bacon Cheeseburger Frito Pie
Bacon cheeseburger Frito pie brings classic burger flavors into an irresistible layered casserole. This hearty dish combines seasoned ground beef, crispy bacon, and melted cheese over crunchy corn chips. It’s a crowd-pleasing meal that comes together quickly for busy weeknights.
Ingredients
– 1 pound 80/20 ground beef chuck
– 6 slices thick-cut applewood-smoked bacon, diced
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1/4 cup dill pickle relish
– 2 tablespoons tomato paste
– 1 tablespoon Worcestershire sauce
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon kosher salt
– 1 cup shredded sharp cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 5 cups Fritos Original Corn Chips
– 1/4 cup chopped fresh chives
Instructions
1. Preheat oven to 375°F.
2. Cook diced bacon in a large cast-iron skillet over medium heat for 8-10 minutes until crisp and rendered.
3. Remove bacon with a slotted spoon, leaving 2 tablespoons of bacon fat in the skillet.
4. Add diced onion to the hot bacon fat and cook for 4-5 minutes until translucent.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Crumble ground beef into the skillet and cook for 6-8 minutes, breaking it up with a wooden spoon until browned.
7. Stir in tomato paste and cook for 1 minute to deepen flavor.
8. Add Worcestershire sauce, smoked paprika, black pepper, and kosher salt.
9. Mix in dill pickle relish and cooked bacon, then remove from heat.
10. Spread Fritos evenly in a 9×13-inch baking dish.
11. Spoon beef mixture over the Fritos in an even layer.
12. Combine shredded cheddar and Monterey Jack cheeses, then sprinkle evenly over the beef layer.
13. Bake at 375°F for 12-15 minutes until cheese is fully melted and bubbly.
14. Remove from oven and let rest for 3 minutes before serving.
15. Garnish with chopped fresh chives.
The Fritos maintain their satisfying crunch against the savory, cheesy beef filling, creating perfect textural contrast. For a fun presentation, serve individual portions in small cast-iron skillets with extra pickles on the side.
Sriracha-Spiced Frito Pie
Munchies meet masterpiece in this elevated Frito pie. Sriracha’s garlicky heat transforms the classic into something extraordinary. This spicy-savory mashup delivers serious flavor in minutes.
Ingredients
– 1 (9.25-ounce) bag Fritos Original Corn Chips
– 1 pound ground chuck (80/20 blend)
– 1 medium yellow onion, finely diced
– 2 tablespoons Sriracha sauce
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 cup beef stock
– 2 cups sharp cheddar cheese, freshly grated
– 1/2 cup sour cream
– 2 scallions, thinly sliced
– 1/4 cup fresh cilantro leaves
Instructions
1. Preheat oven to 375°F.
2. Heat a large cast-iron skillet over medium-high heat for 2 minutes.
3. Add ground chuck, breaking it apart with a wooden spoon.
4. Cook meat for 5 minutes until lightly browned but not fully cooked.
5. Add diced onion and cook for 3 minutes until translucent.
6. Stir in tomato paste and cook for 1 minute until brick-red in color.
7. Add Sriracha, cumin, and smoked paprika, stirring to coat evenly.
8. Pour in beef stock, scraping any browned bits from skillet bottom.
9. Simmer mixture for 4 minutes until liquid reduces by half.
10. Remove skillet from heat and arrange Fritos over meat mixture.
11. Sprinkle grated cheddar cheese evenly over chips.
12. Bake for 8 minutes until cheese is fully melted and bubbly.
13. Remove from oven and let rest for 2 minutes.
14. Dollop sour cream across the surface.
15. Garnish with sliced scallions and cilantro leaves.
Hearty crunch from the Fritos contrasts beautifully with the spicy, savory filling. The Sriracha adds subtle garlic notes that complement the rich beef. Serve directly from the skillet for maximum crispy chip retention.
Conclusion
Brimming with creative twists on a classic comfort food, these 26 Frito pie recipes offer something delicious for every taste and occasion. We hope you found inspiration to whip up your own cheesy, crunchy masterpiece! Don’t forget to leave a comment with your favorite version and share this roundup on Pinterest so fellow foodies can join the fun. Happy cooking!
