Best 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.

FABULOUS FRITO LAY PIE

Steps:

• Cover bottom of casserole dish with Frito scoops.
• Cover Fritos with shredded cheddar cheese.
• Pour chili over Fritos and cheese.
• Top with more cheese.
• Sprinkle with diced onions, and sliced jalapeños (jalapeños are optional, depending on your desired heat level).
• Bake in 350°F over until cheese is melted and pie is well heated through (can also be zapped in the microwave, as alternative way of cooking).

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.

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.

FRITO PIE

Steps:

• In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the beef , chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, beef stock, and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally. Mix the masa and flour together with a little liquid from the stockpot. Slowly stir in the masa slurry and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.

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 Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the chili powder, flour, salt and garlic powder until blended; gradually stir in water.
• Add the beans, if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until thickened, stirring occasionally.
• To serve, divide chips among six serving bowls. Top with beef mixture, lettuce, cheese, tomatoes and onion; garnish with sour cream and cilantro, if desired.

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!

FRITO PIE IN THE BAG

Steps:

• Slice bags of chips open along one side.
• Spoon Chili con Queso over chips.
• Top with lettuce, tomato, onion or pico de gallo. Enjoy!

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.

FRITO ENCHILADA PIE

Steps:

• 1. I poured the Fritos into a large bowl, added the cooked ground beef and 2 c of cheese and tossed it to mix.
• 2. I emptied it into my elec skillet, but you can certainly use a casserole dish and heat it in the oven.
• 3. I sprinkled on the rest of the cheese and poured the enchilada sauce on top. I set my skillet to the "warm" setting, placed the lid on, and in about 15 min it was bubbly hot and the cheese was melted.
• 4. Garnish with sour cream, pico de gallo, salsa, salad, whatever your heart desires.

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.

FRITO PIE LOADED BAKED POTATO

Steps:

• Preheat an oven to 400 degrees F. Rub the skins of the potatoes with about 2 tablespoons of oil and season with salt and pepper. Arrange the potatoes on a baking sheet and bake until tender, about 1 hour. Remove the baked potatoes from the oven and let rest until cool enough to handle, about 10 minutes. While the potatoes are baking, place a heavy-bottom pot over medium-high heat with the remaining 2 tablespoons of oil. Reserve a few tablespoons of chopped onion to garnish the finished potatoes and add the remaining to the pot along with the garlic. Cook, stirring occasionally, until tender, about 5 minutes. Add the ground beef and chili powder to the pot and continue cooking until the meat is browned, 8 to 10 minutes. Add the tomato sauce, kidney beans, Worcestershire and 1 cup of water to the pot and bring the liquids up to a simmer. Reduce the heat to medium-low, season with salt and pepper, and simmer the chili until thickened, about 15 minutes. Reserve warm.
• When the potatoes are cool enough to handle, carefully scoop the flesh out into a large mixing bowl, taking care to keep the skins whole and intact. Ladle about 2 cups of the prepared chili into the bowl with the potatoes and mash them to combine. Scoop the loaded filling back into the potato skins. Garnish the potatoes with the cheese, chips and reserved onions. Serve warm.

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.

FRITO PIE BAKED POTATO

Steps:

• In the microwave or oven, bake the large potato (leave the skin on before and after cooking).
• While baking the potato, heat the chili on the stove top or in the microwave.
• After cooking the potato until tender, chunk it with a fork removing any brown spots while adding in the butter.
• Sprinkle the potato with cheese and pour on some of the heated chili. If necessary, heat the smothered potato in the microwave for 30 seconds or so.
• Mix in the crushed Fritos and top with sour cream, jalapenos, and Tabasco sauce, all to taste.
• Mix well, eat well, and tell your vegetarian friends and cardiologist that you'll die happy.

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.