Description
Frito Pie is a hearty and comforting dish combining seasoned ground beef chili with tomato sauce, beans, and masa harina, baked with cheddar cheese and topped with crunchy Fritos for a delicious Tex-Mex twist. Perfect for casual dinners or game day snacks.
Ingredients
Scale
Chili Base
- 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
Cheese and Toppings
- 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 dish.
- Sauté Vegetables: Heat olive oil in a large pot over medium-high heat. Add diced onions and cook for 5 minutes until softened. Add diced peppers and garlic, cooking for an additional 2 minutes until fragrant.
- Brown Beef: Add ground beef to the pot and cook it thoroughly while crumbling until browned and no longer pink. Drain excess grease if necessary.
- Add Seasonings and Tomato: Stir in sugar, chili powder, cumin, smoked paprika, and salt. Then add tomato sauce and drained diced tomatoes, mixing well.
- Combine Masa Harina and Broth: In a separate bowl, combine masa harina and chicken broth until smooth. Add this mixture to the chili, bring it to a boil, then reduce heat to a simmer.
- Add Beans and Simmer: Stir in kidney beans and cook uncovered for 15 minutes, allowing the chili to thicken and the flavors to meld.
- Stir in Cream Cheese: Swirl softened cream cheese into the chili to add creaminess and balance the seasonings.
- Assemble and Bake: Transfer the chili mixture into a pie pan or 9×13 baking dish. Top evenly with shredded cheddar cheese and then with Fritos. Bake uncovered for 13 minutes until cheese melts and the dish is heated through.
- Rest and Serve: Let the Frito Pie rest for 5 minutes before serving. Garnish with green onions and serve with sour cream if desired. This pairs well with cornbread or corn casserole.
Notes
- Masa Harina is corn flour commonly found in grocery stores; it thickens the chili and adds a subtle corn flavor. You may use white or yellow variety.
- If masa harina is unavailable, substitute with 1-2 tablespoons of tomato paste to thicken the chili.
- For a slow cooker option, sauté onions, peppers, garlic, and beef on stovetop first, then transfer to crock pot with seasonings, tomato sauce, and diced tomatoes. Add masa harina mixed in broth, cook on low for 6-8 hours or high for 4-5 hours. Top with cheese and cover until melted; add Fritos just before serving.
- Reserve the juice from diced tomatoes if you want to thin the chili later.
- Leftover chili can be used in baked chili cheese dogs for a creative meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 75 mg
