I am a huge fan of any meal that brings big, bold flavor to the table with minimal fuss, and this Frito Pie Casserole is the absolute king of that category. It’s a fun, hearty, and incredibly satisfying dish that takes the classic “walking taco” and turns it into a crowd-pleasing casserole. It’s the perfect combination of savory chili, melty cheese, and the unmistakable crunch of Fritos corn chips.
You are going to be completely obsessed with this recipe because it’s a perfect weeknight dinner that the whole family will love. The chili base is a quick and flavorful mixture of ground beef, beans, and corn, all simmered in a zesty, taco-seasoned tomato sauce. Layered with crunchy Fritos and gooey cheese, it’s a comforting and delicious meal that is guaranteed to have everyone coming back for more.
The Ingredients for Your Frito Pie Casserole
- 1 pound lean ground beef
- 1 yellow onion, finely diced
- 1 packet taco seasoning or 3 tablespoons homemade taco seasoning
- ½ cup water
- 1 tablespoon chili powder
- 1 (10 ounce each) can diced tomatoes with chilies such as Rotel, or salsa
- 1 ½ cups tomato sauce
- 1 cup frozen corn kernels, thawed
- 1 (15 ounce each) can red kidney beans, drained and rinsed
- 1 (9.25 ounce each) bag Fritos® corn chips, divided
- 2 cups shredded Mexican cheese blend, divided
- sour cream for serving, optional
How to Create Your Frito Pie Casserole
Step 1: Prepare the Chili Base
First, preheat your oven to 350°F (175°C). In a large skillet, cook the ground beef and the finely diced yellow onion over medium-high heat until the beef is browned and the onion has softened. Drain off any excess grease.
Step 2: Simmer the Flavors
Stir the taco seasoning packet, water, and chili powder into the cooked beef and onion mixture. Let it simmer for a couple of minutes until the sauce begins to thicken. Then, add the can of diced tomatoes with chilies, the tomato sauce, the thawed corn, and the drained and rinsed kidney beans. Stir everything together and let it simmer for another 5 minutes to allow the flavors to meld.
Step 3: Assemble the Casserole
Now for the fun part. Spread about half of the bag of Fritos corn chips in the bottom of a 9×13-inch baking dish. Sprinkle about 1 cup of the shredded Mexican cheese blend over the chips. Pour the beef and chili mixture evenly over the cheese and Frito layer. Sprinkle the remaining 1 cup of cheese over the top of the chili.
Step 4: Bake and Serve
Bake the casserole for 20 minutes, or until the cheese is melted and bubbly and the chili is heated through. Right before serving, top the casserole with the remaining Fritos corn chips. This ensures they stay extra crunchy. Serve hot, with a dollop of sour cream if desired.
My Best Tips for This Frito Pie Casserole
My Secret for the Perfect Crunch
The key to a Frito Pie with the perfect texture is to use the Fritos in two different ways. A layer on the bottom gets slightly softened by the delicious chili, while the second layer added right at the end provides that signature, super-satisfying crunch. Don’t add all the chips at the beginning, or you’ll miss out on that final crispy topping.
The Right Cheese Makes a Difference
Using a pre-shredded Mexican cheese blend is a great shortcut that adds a lot of flavor to this dish. These blends typically contain a mix of cheeses like Monterey Jack, cheddar, and Asadero, which melt beautifully and provide a more complex flavor than just a single type of cheese.
Don’t Drain the Rotel
When you’re adding the can of diced tomatoes with chilies (like Rotel), don’t drain it! The liquid in the can is packed with flavor from the tomatoes and green chilies, and it adds a wonderful zesty moisture to the chili base that you don’t want to lose.
Delicious Variations to Try
This Frito Pie Casserole is incredibly easy to customize. For a different flavor profile, you can use a can of chili beans instead of kidney beans, or swap the kidney beans for black beans. You can also control the spice level by choosing a mild, medium, or hot can of Rotel or salsa. For toppings, the sky is the limit: try adding sliced jalapeños, diced avocado, chopped cilantro, or green onions.
FAQs
Can I make this ahead of time?
You can prepare the chili mixture ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to eat, simply assemble the casserole with the Fritos and cheese and bake as directed.
Can I use a different kind of chip?
While Fritos are the classic choice, you could certainly experiment with other corn chips. A spicy Dorito or a chili cheese Frito would be a fun and flavorful twist.
How do I store and reheat leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Be aware that the bottom layer of Fritos will soften considerably. To reheat, you can use the microwave, or warm it in the oven to help re-crisp the top layer of cheese. It’s always a good idea to have some extra fresh Fritos on hand to add a crunch to the leftovers.
Frito Pie Casserole
- Total Time: 45
- Yield: 6 servings 1x
Description
This Frito Pie Casserole is the king of big, bold flavor with minimal fuss. This fun, hearty, and incredibly satisfying dish turns the classic “walking taco” into a crowd-pleasing casserole. It features a quick and flavorful chili base of ground beef and beans, layered with melty cheese and the unmistakable crunch of Fritos corn chips.
Ingredients
1 pound lean ground beef
1 yellow onion, finely diced
1 packet taco seasoning
½ cup water
1 tablespoon chili powder
1 (10 ounce) can diced tomatoes with chilies (such as Rotel), undrained
1 ½ cups tomato sauce
1 cup frozen corn kernels, thawed
1 (15 ounce) can red kidney beans, drained and rinsed
1 (9.25 ounce) bag Fritos® corn chips, divided
2 cups shredded Mexican cheese blend, divided
Sour cream for serving (optional)
Instructions
Prepare the Chili Base:
Preheat your oven to 350°F (175°C). In a large skillet, cook the ground beef and diced onion over medium-high heat until the beef is browned and the onion has softened. Drain off any excess grease.
Simmer the Flavors:
Stir in the taco seasoning, water, and chili powder, and simmer for a few minutes until thickened. Add the undrained diced tomatoes with chilies, tomato sauce, corn, and kidney beans. Stir and simmer for another 5 minutes.
Assemble the Casserole:
Spread about half of the bag of Fritos in the bottom of a 9×13-inch baking dish. Sprinkle with 1 cup of the shredded cheese. Pour the beef and chili mixture evenly over the top. Sprinkle with the remaining 1 cup of cheese.
Bake and Serve:
Bake for 20 minutes, until the cheese is melted and bubbly. Right before serving, top the casserole with the remaining Fritos to ensure they stay crunchy. Serve hot, with sour cream if desired.
Notes
Perfect Crunch Tip:
For the ideal texture, use Fritos in two layers. The bottom layer softens slightly under the chili, while the top layer, added after baking, provides the signature crunch.
Topping Ideas:
The sky’s the limit for toppings. Try adding sliced jalapeños, diced avocado, chopped cilantro, or green onions for extra flavor and freshness.
Make-Ahead Option:
You can prepare the chili mixture up to 2 days in advance and store it in the refrigerator. When ready to eat, assemble the casserole with the Fritos and cheese and bake as directed.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: 1 serving
- Calories: 608
- Sugar: 9g
- Sodium: 1200mg
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 80mg
Keywords: frito pie, casserole, weeknight dinner, ground beef recipe, comfort food, walking taco, easy family meal
