Frito Pie is every kid’s dream meal, and quite a few for adults, too. Made with crunchy corn chips, savory ground beef, beans, and gooey cheese, it’s a quick and satisfying meal for game days, casual dinners, or late-night cravings. This is the perfect dish for sharing at potlucks or whenever you need a tasty dish to share.
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I love this dish because it’s fun, fast, and full of bold Tex-Mex flavor. Frito Pie is often served right in the bag at fairs and sporting events, but it’s just as tasty when piled into a bowl and loaded with your favorite toppings. The combination of textures—crunchy, cheesy, saucy—is what makes it totally irresistible.
One of the best parts of Frito Pie is how customizable it is. Add jalapeños for heat, sour cream for creaminess, or a scoop of guacamole to cool it all down. It’s a great “build-your-own” option for family dinners or casual gatherings, and it always disappears fast.
History
Frito pie dates back to the 1950s, with its origins rooted in the American Southwest, particularly Texas and New Mexico. The earliest known version was served at a Woolworth’s lunch counter in Santa Fe, where employee Teresa Hernández is credited with opening a small bag of Fritos and topping it with red chili, cheese, and onions. Around the same time, the Frito Company (now Frito-Lay) began promoting similar recipes, encouraging families to use Fritos in casseroles and hearty dishes. By the 1960s, Frito pie had become a beloved regional staple—simple, salty, and satisfying—perfect for football games, fairs, and weeknight dinners.
Ingredients
- Lean ground beef – You can use any kind of ground beef but you’ll end up removing a lot of fat. I almost always cook with 80/20 ground beef.
- Onion – Diced. I cook with yellow aka brown onions but any kind of onion will work in this casserole.
- Taco seasoning – Keep it low sodium to control the salt in this dish.
- Pinto beans – Drained and rinsed.
- Red enchilada sauce – You can use your favorite brand.
- Fritos – You’ll need 8-10 cups of Fritos in total, but save 1 cup for serving.
- Cheddar – Shredded. About 8 ounces, shredded. I like the flavor of sharp cheddar but any kind will work.
Optional Toppings
- Diced white onion
- Sliced scallions – AKA green onions.
- Pickled jalapeños
- Sour cream
- Pico de gallo
How To Make Frito Pie
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by heating a large cast-iron skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula with a flat edge until nicely browned, about 5 to 7 minutes. If your beef is very lean, add a tablespoon of olive oil. Drain any excess grease if needed.
Add the diced onion to the skillet and cook for another 4 to 5 minutes until it becomes soft and translucent.
Stir in the taco seasoning, pinto beans, and enchilada sauce. Let it simmer for about 5 minutes, stirring occasionally to make sure all the flavors meld together. A silicone-coated spoon helps prevent sticking and keeps your skillet scratch-free.
Scoop a generous handful of Fritos into individual serving bowls or plates.
Top the Fritos with a big spoonful of the hot beef and bean mixture.
Sprinkle shredded Cheddar cheese over the top and add any optional toppings you love, like diced onion, chopped scallions, sour cream, or jalapeños.
Finish with a few more of the reserved Fritos for extra crunch.
Serve immediately and watch everyone dig in with smiles.
Chef Jenn’s Tips
- Sharp Cheddar gives the most flavor, but Monterey Jack or Pepper Jack also work well.
- Want to go portable? Serve it right in a small bag of Fritos—cut it open across the top and spoon the beef mixture directly in!
- Frito Pie is also great for parties—just set out the toppings and let everyone build their own.
Serving Suggestions
Frito Pie is a meaty and cheesy meal all on its own, but you can round it out with a fresh green salad or a side of Mexican-style corn. For something refreshing on the side, a tall glass of homemade lemonade or hibiscus iced tea is a perfect match.
Storage
Store the leftover beef and bean mixture in an airtight container in the refrigerator for up to 3 days. Reheat and serve over fresh Fritos to maintain that satisfying crunch. The chips are best added right before eating to avoid sogginess.
Frito Pie
Ingredients
- 1 pound lean ground beef
- 1 cup onion diced
- 1 ounce packet taco seasoning
- 30 ounces pinto beans drained and rinsed
- 19 ounces red enchilada sauce
- 18 ounces package Fritos
- 2 cups Cheddar shredded
Instructions
- Heat a large skillet over medium-high heat then add the ground beef and cook, breaking it up with a spoon, until browned—about 5–7 minutes. Drain excess grease if needed. Add a tablespoon of olive oil if your beef is very lean.
- Stir in the diced onion and cook for another 4-5 minutes or until soft and translucent.
- Mix in the taco seasoning, pinto beans, and enchilada sauce. Simmer for 5 minutes, stirring occasionally.
- Scoop a generous handful of Fritos into serving bowls or plates.
- Top with a big spoonful of the hot beef and bean mixture.
- Sprinkle shredded Cheddar cheese over the top and add any optional toppings like diced onion, scallions, sour cream, or jalapeños.
- Top with a few of the reserved Fritos, serve hot, and dig in!
Notes
Chef Jenn’s Tips
- Sharp Cheddar gives the most flavor, but Monterey Jack or Pepper Jack also work well.
- Want to go portable? Serve it right in a small bag of Fritos—cut it open across the top and spoon the beef mixture directly in!
- Frito Pie is also great for parties—just set out the toppings and let everyone build their own.