Description
Frito Pie is a comforting, hearty casserole featuring a rich chili made with ground beef, beans, and a flavorful blend of seasonings, thickened with masa harina and topped with crispy Fritos and melted cheddar cheese. Perfect for family dinners or game day gatherings.
Ingredients
Scale
Main Ingredients
- 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
- 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 pie.
- 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 an additional 2 minutes until fragrant.
- Cook Ground Beef: Add ground beef to the pot. Crumble and cook until browned and cooked through, approximately 5-7 minutes. Drain any excess grease if necessary.
- Add Seasonings and Tomatoes: Stir in sugar, chili powder, cumin, smoked paprika, and salt until combined. Add tomato sauce and drained diced tomatoes, mixing well.
- Mix Masa Harina and Broth: In a separate bowl, combine masa harina and chicken broth until smooth. Pour this mixture into the pot, bring to a boil, then reduce heat to low simmer.
- Simmer Chili: Stir in kidney beans and let the chili simmer uncovered for 15 minutes, allowing the liquid to thicken and reduce.
- Incorporate Cream Cheese: Swirl in the softened cream cheese to add creaminess and balance the spices.
- Assemble Pie: Transfer the chili mixture into a pie pan or 9×13 baking dish. Evenly sprinkle shredded cheddar cheese over the top and then layer with Fritos.
- Bake: Place the dish in the preheated oven and bake uncovered for 13 minutes, until the cheese is melted and bubbly.
- Rest and Serve: Remove from oven and let sit for 5 minutes before serving. Garnish with green onions and serve with sour cream, cornbread, or corn casserole if desired.
Notes
- Masa Harina: This corn flour thickens the chili and adds a subtle corn flavor. White or yellow varieties work well. If unavailable, substitute with 1-2 tablespoons tomato paste to thicken.
- Crock Pot Method: Sauté onions, peppers, garlic, and beef on the stovetop. Transfer to Crock Pot and add seasonings, tomato sauce, and diced tomatoes. Combine masa harina and chicken broth, add to pot, and stir. Cook low for 6-8 hours or high for 4-5 hours. Top with cheese and cover until melted, add Fritos before serving.
- Tomato Juice: Reserve the juice from diced tomatoes to thin the chili if it becomes too thick during cooking.
- Leftovers: Use leftover chili to make baked chili cheese dogs for a delicious twist.
