Description
This Frito Pie Recipe is a comforting Tex-Mex casserole layered with seasoned ground beef, black beans, tomato sauce, crunchy Fritos corn chips, and melted Mexican-style cheese. Topped with fresh veggies, sour cream, avocado, and hot sauce, it’s a crowd-pleasing dish perfect for casual dinners or game day gatherings.
Ingredients
Scale
Meat and Sauce
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 pound ground chuck
- ¼ teaspoon ground black pepper
- 1 (1.25-ounce) packet taco seasoning
- 1 teaspoon Worcestershire Sauce
- 2 teaspoons apple cider vinegar
- 1 (15-ounce) can black beans, drained
- 1 (8-ounce) can tomato sauce
- 1 (16-ounce) can petite diced tomatoes
- Kosher salt to taste
Assembly
- 1 (9.25-ounce) bag Fritos Corn Chips
- 2-3 cups Mexican-style shredded cheese
Toppings
- Chopped lettuce
- Chopped scallions or diced raw onions
- Chopped fresh tomatoes
- Black olives
- Chopped fresh cilantro
- Sour cream
- Avocados or Guacamole
- Hot Sauce
Instructions
- Preheat the oven: Set your oven to 350°F and grease a 7×11-inch baking dish with cooking spray to prepare for baking the casserole.
- Sauté the aromatics: Heat olive oil and butter in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent and tender. Stir in the minced garlic and cook for 30 seconds until fragrant. Remove the onion and garlic mixture onto a paper towel-lined plate and set aside.
- Cook the ground beef: Add the ground chuck to the skillet and cook until browned, breaking it apart as it cooks. Drain excess fat using a mesh colander, then return the beef to the skillet.
- Add seasonings and liquids: Stir in the sautéed onion and garlic, ground black pepper, taco seasoning, Worcestershire sauce, apple cider vinegar, tomato sauce, and diced tomatoes. Mix everything thoroughly.
- Simmer the mixture: Bring the mixture to a low boil over medium heat. Reduce heat to low and add the drained black beans. Stir well and let simmer gently for 15-20 minutes, stirring often until the sauce thickens and most liquid evaporates. Season with kosher salt and pepper to taste, remembering that Fritos and cheese contribute additional saltiness.
- Assemble the casserole: Spread 2 cups of Fritos corn chips evenly at the bottom of the prepared baking dish. Sprinkle 1 cup of shredded cheese over the chips. Layer the taco meat mixture evenly on top, followed by another 1 cup of shredded cheese. Finish with a final layer of 2 cups of Fritos corn chips.
- Bake the casserole: Place the dish in the oven and bake for 15-20 minutes until heated through and cheese is melted.
- Serve and garnish: Remove from oven and top with your favorite garnishes such as chopped tomatoes, lettuce, black olives, scallions, fresh cilantro, sour cream, avocado or guacamole, and hot sauce. Enjoy immediately.
Notes
- You can substitute ground chuck with ground turkey or chicken for a leaner option.
- Adjust the amount of taco seasoning based on your preferred spice level.
- For a crispier top, broil the casserole for 2-3 minutes after baking, watching carefully to prevent burning.
- Use gluten-free Fritos to make this dish gluten-free.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
