Best 20 Frito Pie Recipes

FRITO PIE

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Stir in beans; heat through., Reserve 1 cup corn chips for topping. Place remaining corn chips in a greased 13x9-in. baking dish. Layer with meat mixture, enchilada sauce and cheese; top with reserved chips., Bake, uncovered, 15-20 minutes or until cheese is melted. If desired, sprinkle with green onions.

EZ BAKED FRITO PIE

Steps:

• Pre-heat oven to 350 degrees Heat the canned chili and any optional ingredients on the stove.
• Spread a thin layer of Fritos along the bottom of an 8x8 or 9x9 baking dish.
• Pour about half of the heated chili evenly over the bottom layer of Fritos.
• Completely cover the chili layer with a thicker layer of Fritos.
• Sprinkle about half the shredded cheese atop the Fritos.
• Pour the remainder of the chili atop the Frito/cheese layer.
• Completely cover the top chili layer with another thick layer of Fritos, then sprinkle on the remaining cheese.
• Bake in 350 oven for about 25-30 minutes, or until bubbly around edges and top cheese is melted.
• Allow to cool for about 5 minutes before serving.

DEEP-DISH FRITO PIE

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F.
• Pulse 4 ounces (3 cups) of Fritos® in a food processor until finely ground. Remove and reserve half of the Frito® crumbs. Add the flour, egg, 2 ounces (1/2 cup) Cheddar, 2 to 3 tablespoons of water and 1 teaspoon salt to the crumbs in the food processor. Pulse until a uniform dough forms, add an additional tablespoon of water if needed.
• Transfer the dough to a 9-inch pie pan and use the bottom of a measuring cup to press evenly across the bottom and up the side of the pan. Prick holes in the bottom of the dough with a fork. Bake until lightly browned, 15 to 20 minutes. Set aside while making the chili.
• Meanwhile, heat the oil in a large skillet over high heat. Add the beef and cook, breaking it up with a wooden spoon, until browned but not completely cooked through, 6 to 8 minutes. Transfer to a medium bowl with a slotted spoon, leaving behind as much fat in the skillet as possible. Reduce the heat to medium, add the garlic, bell pepper and onion and cook, stirring, until tender but not browned, 6 to 8 minutes. Add the chili powder, tomato paste and cumin and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and reserved beef along with any accumulated juices to skillet. Bring to a simmer and cook, stirring and scraping up any brown bits from the skillet, until the liquid is almost evaporated, 6 to 8 minutes. Season to taste with salt and pepper. Add the cornstarch, reserved Frito crumbs and 2 ounces (1/2 cup) Cheddar and stir until combined.
• Transfer the chili to the pie crust, top with the remaining 4 ounces (1 cup) Cheddar, cover with foil and bake until the cheese is melted and the filling is bubbly, 15 to 20 minutes. Remove the foil and bake, uncovered, for 5 minutes more. Let cool 15 minutes then top with a layer of sour cream, guacamole and pico de gallo. Mound iceberg lettuce on top and sprinkle with pickled jalapeno slices, chopped onion, remaining Fritos and fresh cilantro leaves.

SANDY'S FRITO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir chili beans, corn, salsa, olives, and taco seasoning into beef mixture and simmer until heated through and flavors blend, 10 to 15 minutes.
• Spread about 2/3 the crushed corn chips into a baking dish and top with the beef mixture. Sprinkle remaining chips over beef.
• Bake in the preheated oven until bubbly, about 25 minutes. Sprinkle with Mexican cheese blend and continue baking until cheese is melted, about 10 minutes more.

BETHANY'S FRITO® PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread about 2 cups corn chips in a baking dish. Sprinkle half the onion and half the Cheddar cheese over chips and top with chili. Spread remaining 1 cup corn chips over the chili, followed by remaining chopped onion and cheese.
• Bake until hot and bubbly, 15 to 20 minutes.

WOOLWORTHS FRITO PIE

Steps:

• Cook bacon in large skillet until fat is rendered.
• Add onion and garlic and cook until onion is softened.
• Add ground chuck and cook over medium high heat, stirring and breaking up lumps until browned, 3-4 minutes.
• Pour off excess fat and add salt, chili powder, cumin and tomato paste.
• Slowly add water and simmer 10 minutes, adding more water if necessary.
• Add beans until heated through.
• Divide corn chips among individual wide shallow bowls, top with chili. Sprinkle with cheese on top. Garnish with onion and jalepeno if desired.

FRITO CHILI PIE CASSEROLE

Steps:

• Place 2 cups of corn chips in a baking dish.
• Arrange chopped onion and half of the cheese on the corn chips.
• Pour chili over onion and cheese, then top with remaining corn chips and grated cheese.
• Bake at 350 for 55-60 minutes.

SOUTHWEST FRITO PIE

Steps:

• In a 6-qt. stockpot, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Stir in chili powder, flour, salt and garlic powder until blended. Gradually stir in water and, if desired, beans., Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until thickened, stirring occasionally., To serve, divide chips among 6 serving bowls. Top with beef mixture, lettuce, cheese, tomatoes and onion. If desired, top with sour cream and cilantro.

SANTA FE FRITO PIE

Steps:

• Scoop handful Fritos into bowl.
• Heat black beans and green chile separately.
• Top Fritoes with black beans, then green chile, and then Jack cheese.
• Top with tomatoes, onions, jalepenos.
• Serve!

BAKED FRITO PIE

Steps:

• Grease a 9x13 baking dish.
• Preheat oven to 350 degrees.
• Brown ground beef with onion. Drain.
• Mix 1/2 of tomato sauce with taco seasoning and add to beef.
• Place beef mixture in the baking dish.
• Combine remaining tomato sauce with the refried beans.
• Carefully spread over beef mixture.
• Bake for 25 minutes.
• Sprinkle cheese over top and bake an addt'l 5 minutes.
• Serve with corn chips.

KING OF THE HILL FRITO® PIE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir tomato sauce, diced tomatoes, tomato juice, and chili seasoning mix into turkey; simmer until until chili is hot, about 5 minutes more.
• Pour corn chips into a large bowl and top with turkey chili. Sprinkle Cheddar cheese over chili.

UPSIDE-DOWN FRITO PIE

Steps:

• In a large skillet, cook turkey and onion over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; stir in chili seasoning. Transfer to a 3- or 4-qt. slow cooker. Pour tomatoes and tomato sauce over turkey., Cook, covered, on low 2-3 hours or until heated through. Stir turkey mixture to combine. Top with beans. Sprinkle with cheese. Cook, covered, 5-10 minutes or until cheese is melted. Top with chips. If desired, serve with sour cream, minced cilantro and additional onion.

FRITO CHILI PIE

Steps:

• Preheat oven to 350 degrees.
• Spray a square casserole dish with nonstick cooking spray.
• Line the bottom of casserole dish with tamales.
• Top tamales with a thin layer of corn chips.
• Spread 1 can of chili on top of corn chips.
• Top chili with 1 cup cheese and 1/2 cup of chopped onion.
• Add another layer of corn chips.
• Cover with remaining chili.
• Top chili with remaining cheese and onions.
• Bake 30 minutes.

THE REAL FRITO PIE

Steps:

• 1. Grease your baking dish...I know it sounds silly, but it makes a nice crust on your pie.
• 2. Bottom is a light layer of crushed corn chips.
• 3. Spoon on a layer of left over chili.
• 4. Top with more chips (thicker this time).
• 5. Top the chips with the rest of the chili.
• 6. Cover that with the rest of the crushed chips and then another 2 cups of cheese.
• 7. Bake at 375 for 40 minutes or until cheese is melted and the whole concoction is bubbling.
• 8. **Making Chili: Sometimes I use beef or moose chunks, most of the time it is ground meat. I ALWAYS include beans, tomatoes, cumin, garlic, onions, red chile puree (Hatch), red chili flakes, and I thicken it with tapioca just like my mom taught me to do. Don't salt the beans before you add to the chili.

AUNT SANDY'S "FRITO PIE"

Steps:

• 1. Brown the ground beef in a skillet, Add the green enchilada, black olives and mushrooms to the ground beef and simmer until the sauce is bubbly.
• 2. Crush the Frito's into small pieces and layer half of the bag at the bottom of a pan (I used a glass pan) Pour the meat mixture on top of the layer of chips.
• 3. Spread the rest of the chips on top of the meat mixture and sprinkle the cheese on top. Bake the pie in the oven on 400 degrees until cheese is melted. Cut the "pie" into 8 squares and place a dollup of sour cream on top of each square. Enjoy!

FRITO PIE

Steps:

• 1. Crush Fritos.
• 2. Grease 7"x13" Pyrex baking dish.
• 3. Place a layer (1/3) Fritos in bottom.
• 4. Cover with 1/2 chili and then 1/2 beans.
• 5. Sprinkle with 1/2 onions.
• 6. Add another layer of Fritos and continue as above.
• 7. Sprinkle remaining Fritos over the top then cover with grated cheese.
• 8. Place in oven, 350F degrees, for about 30 minutes or until cheese has melted.

MUSIC PARENTS FAMOUS FRITO PIE

Steps:

• Brown beef with onions and garlic.
• Drain off excess fat.
• Add tomatoes, chili powder, sugar, salt and Worcestershire sauce.
• Cover and simmer 1 hour.
• Add beans, juice and all.
• Simmer uncovered for 15 minutes or until thick.
• Serve over Frito corn chips, rice or use for chili dogs.
• Top with grated cheddar cheese for a special treat.

SUNSET MAGAZINE'S FRITO PIE

Steps:

• In a pan over medium-high heat, stir ground beef, garlic powder and 1 teaspoon salt until beef is crumbly and well browned, 6 to 8 minutes.
• With a large slotted spoon, push beef mixture to one side of pan and tilt pan so liquid runs to opposite side.
• Stir flour into liquid until well blended, then mix with beef mixture.
• Add 2 cups water, black beans (or kidney beans) if using, and dried chilies; stir until mixture boils and thickens, about 8 minutes.
• Spread about 1/3 cup of Fritos in each of six individual sized bowls and sprinkle chopped onion equally on top.
• Divide chili equally among the bowls and top with cheese, lettuce and tomato.
• Add more salt to taste if desired.
• NOTE: For large party gatherings, I usually triple the recipe and prepare this buffet style for each person to "build your own" Frito Pie. For diehards, you must have sliced fresh jalapenos as a garnish, too!

CHICKEN FRITO PIE

Steps:

• Preheat oven to 350o F. In a large heavy bottomed pot, heat oil over medium high. Season chicken with salt and pepper, then brown on both sides for a total of six minutes. Remove to a plate. Add onion, garlic and chili powder to pot, stirring; saute until tender, 4 minutes. Return chicken to pot, stir in broth, green chiles and beans. Bring to a boil, reduce to a simmer (uncovered) and cook for 30 minutes over medium heat, stirring occasionally. Most of the liquid will evaporate. Add 1-1/2 cups Fritos to a 2 quart casserole. Top with chicken mixture, remaining Fritos and cheese. Bake for 15 minutes. Serve with cilantro, avocado and sour cream if desired.

FRITO PIE

Steps:

• 1. Heat oven to 400.
• 2. In a large skillet brown ground beef until no longer pink. Drain and return to the pan. Add the taco seasoning, water and olives. Simmer 5 minutes.
• 3. Sprinkle 1 cup of the crushed corn chips onto the crust. Spoon meat mix over the top of the corn chips, spreading evenly.
• 4. Stir sour cream until smooth, then spread over meat. Top with shredded cheese and the remaining 1 cup of crushed corn chips.
• 5. Bake until the crust is golden brown, about 20-25 minutes.