Frito Pie Recipe
Our beyond-simple Frito pie recipe is packed with creamy and crunchy textures and big taco-style flavors the entire family will love!
Servings: 12
Ingredients
- 1 pound ground beef
- 1 package taco seasoning mix
- 1 cup sour cream
- 1 (16-ounce) can green enchilada sauce
- 6-7 cups Frito Lay chips
- 3-4 cups Monterrey Jack cheese, divided
- cilantro, avocado, diced tomatoes, sour cream (optional)
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
- Cook the ground beef in a large skillet. Once browned drain, add the taco seasoning, sour cream, and the enchilada sauce and mix.
- Spread ⅓ of the Frito corn chips (about 2 cups) over the bottom of the baking dish. Slightly crush them and spread half of the ground beef over the top. Next, add a layer of cheese (1 cup).
- Add another layer of Fritos (about 2 cups, slightly crushed). Add the rest of the ground beef and another cup of the cheese.
- Top with the remaining chips and cheese. Tent a piece of foil over the top so that the melting cheese doesn't stick to it.
- Bake for 30 minutes then remove the foil and bake for another 5-10 minutes or until the cheese is fully melted. Let the casserole cool for 5 minutes and top with tomatoes, avocados, and cilantro.
Video
Notes
Prep ahead of time. Assemble the casserole as directed, cover, and refrigerate overnight. Bake as directed.
Freezer meal. Prepare as directed but leave off the top layer of cheese and Fritos. Cover with plastic wrap and again with foil and freeze for 2-3 months. Thaw in the fridge overnight add the top layer of Fritos and cheese, and bake.
Store leftovers in an airtight container, or divide them into individual-sized portions. Refrigerate for 2-3 days or freeze for 1-2 months. Reheat in the microwave or oven.
Nutrition
Calories: 487kcal | Carbohydrates: 33g | Protein: 17g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 62mg | Sodium: 995mg | Potassium: 211mg | Fiber: 4g | Sugar: 4g | Vitamin A: 862IU | Vitamin C: 2mg | Calcium: 311mg | Iron: 2mg