Fritos corn chips create a salty, crunchy topping for a mix of beef, beans, onions and tomatoes that is… Frito Pie.
Corn chips, for dinner? Fo sho! Why not? Oh, I’m sure you can think of several reasons why that’s not appropriate, but you’re talking to the girl who made Cheetos Crusted Chicken.
My version of Frito Pie is different in that I didn’t bake it in a pie dish. My recipe probably wouldn’t fit in a pie dish. There’s too much filling. So it’s a Frito Pie Bake, but that’s okay. No matter how you package it up, it is going to be delicious.
My Frito Pie is an mix of chili and taco seasonings. Chili beans in a can come in a thick sauce that’s bursting with flavor. Add that with the taco flavoring on the beef and you have a great base for Frito Pie.
The real star here are the corn chips. They’re salty, don’t forget that. With the salt in the chili beans and taco seasoning, you don’t need to add any additional salt to this recipe.
I’ve had a lot of people give me gripe about not making my own taco seasoning. Here’s the deal – we go through so much taco seasoning in this house that it’s cheaper to buy it already made than it is to buy the ingredients I need to make it in bulk. If I didn’t use it that often, I could raid my spice shelf for the seasonings I need. Instead, I go for McCormick’s Taco Seasoning packets or Penzey’s. Funny thing, John received a huge bag of Penzey’s Bold Taco Seasoning for Christmas from my mom and he was seriously excited.
TIP: Since John and I were only two people eating this, we should have only layered half of the baking dish with chips. The Fritos do not reheat well in a microwave. They might in an oven, but just top what you’re going to eat and refrigerate the leftover meat and beans, then top with new chips from the bag when you want to eat it the next day like we did for lunch.
- 1 small yellow onion, diced
- 2 tbsp olive oil
- 1 pound ground beef
- 1 package taco seasoning (I used 6 tbsp Penzey’s Bold Taco Seasoning)
- 1/4 cup water
- 1 15oz can Bush’s (or Brook’s) Chili Beans
- 1 15oz can petite diced tomatoes with green chilies
- 1 bag Fritos corn chips
- 2 cups shredded cheddar cheese
- 2 tbsp chopped green onions
Preheat oven to 400 degrees.
In a large skillet, heat olive oil over medium high. Add the onion and cook until soft, about 3 minutes.
Add the ground beef and brown, about 5-8 minutes. Drain grease, then add the meat back to the skillet.
Stir in the taco seasoning until beef is coated, then add the water, chili beans and diced tomatoes. Heat until boiling.
Pour the meat and beans mixture into a 2 quart or larger oven safe baking dish. (I’ve used a 9×13 glass dish before). Top with 1 cup of the shredded cheese. Layer with Fritos, then sprinkle the other cup of cheese on top. Bake for 5-8 minutes or until cheese has melted.