Frito Pie – Can't Stay Out of the Kitchen (2024)

Frito Pie is spectacular! I mean really! It has two layers of Fritos corn chips, two layers of chili, and two layers of cheese. It has nice heat due to the tomatoes with diced chilies and the Wolf-brand chili used to make it. You can also increase the heat by using a jalapeno, chipotle or habanero cheese blend and using a can of hot tomatoes with diced chilies instead of mild. Whether you like it with a “normal” spicy flavor, or a hotter heat (and I made one of each), both of these turn out wonderfully.

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Strangely enough, I’ve never made a version of Frito Pie before. We’ve lived in Texas almost 20 years and it’s a staple here. In fact, I had never heard of “Frito Pie” before moving here. It is extremely popular and every potluck you attend seems to have this delicious entree on the menu. It’s also very well received during Cinco de Mayo.

I had clipped this recipe from a magazine over a year ago and set it aside because it looked good, but I still hadn’t made it. When a friend texted me that her son was helping to raise money for a youth mission trip by selling fireworks at a stand near Corsicana and was subsisting on fast food, I volunteered to make up some goodies for him and the guys he was with.

I pulled out a bunch of the baked goods I had made (but forgot to bring) on our Navaho Mission Trip to Arizona a couple of weeks ago, and also decided to make up a Frito Pie because they wanted hot food, not sandwiches…and they love Tex-Mex. I ended up making two of these pies. I sent the hot and spicy one to the guys and kept the “milder” version for us. I thought Frito Pie was fantastic.

If you’re looking for a quick and easy main dish, then Frito Pie certainly fits the bill. If you enjoy Tex-Mex, then this appetizing casserole is a great option. And, if you’re looking for a wonderfuldish to take to potlucks or to share with company, you will find that almost everyone will enjoy Frito Pie! It has a nice crunch from the corn chips along with all the other textures and flavors that make this casserole irresistible.

On top of that, if your chili is gluten free, and Wolf-Brand Chili with Beans is, then this recipe is gluten free as well. While this cannot be considered a “healthy” recipe, it sure is enjoyable to eat!

Frito Pie is spectacular. Two layers of Fritos, two layers of chili and two layers of cheese, oh my!

Frito Pie is really quick and easy to make up.

If you enjoy spicy Tex-Mex dishes you can use hot Rotel diced tomatoes with green chilies and hot habanero, chipotle or jalapeno cheese blends to increase the heat.

Here’s what I did.

I used these ingredients.

Brown ground beef. Drain. Add onions.

Add diced tomatoes with green chilies and Wolf-brand chili with beans.

Stir to combine and heat through.

Spread Fritos in the bottom of a greased 9×13″ glass baking dish.

Cover with half of the beef mixture.

Sprinkle with 1 cup cheddar cheese. Or use jalapeno or chipotle cheddar cheese if you want more heat.

Repeat layer of Fritos.

Add remaining beef mixture.

Add 2 cups of sharp cheddar cheese.

Cover with foil and bake at 350 for about 20-30 minutes or until mixture is hot and bubbly.

This is what the interior of the casserole looks like.

Serve Frito Pie as is, or garnish with more cheese, diced green onions and sour cream, if desired.

If you use a gluten free chili, this recipe is gluten free.

Here’s the recipe.

(Recipe adapted from Angela Williams as found inWaxahachie NOW, April 2013)

This close up allows you to see the texture of this tasty Tex-Mex casserole.

Frito Pie is so tasty. It’s a great main dish for potlucks and company.

You will drool over every bite of Frito Pie!

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