Frito Pie Casserole has always been my go-to comfort food, especially on those busy weeknights when I need something delicious and filling without a lot of fuss. I still remember the first time I made this dish for my family; the aroma of seasoned beef and melting cheese filled the kitchen, and everyone practically ran to the table! It’s such an easy Frito pie casserole to whip up, and I’m excited to share exactly how to make frito pie casserole so you can enjoy it too. Get ready for a cheesy, crunchy, and utterly satisfying meal that’s sure to become a favorite in your home. Let’s get cooking!
Why You’ll Love This Frito Pie Casserole
This dish is a winner for so many reasons:
- Incredible flavor explosion with seasoned beef, beans, and that satisfying crunch.
- Super speedy prep time means dinner is on the table fast.
- It’s a budget-friendly meal that uses common pantry staples.
- A guaranteed hit with the whole family – it’s truly a kid-friendly Frito pie casserole everyone will devour.
- Versatile enough to customize with your favorite toppings and proteins.
- The ultimate comfort food, perfect for weeknights or game days.
- This kid-friendly Frito pie casserole is so easy, even picky eaters will ask for seconds.
Ingredients for Frito Pie Casserole
Gathering your ingredients for this amazing Frito Pie Casserole is half the fun! This corn chip casserole recipe is simple, but the results are spectacular. Here’s what you’ll need:
- 1 pound lean minced beef – provides a hearty base
- 1 medium yellow or white onion, chopped – adds a savory depth
- 1 packet taco seasoning – for that classic Tex-Mex flavor
- 1 tablespoon chili powder – boosts the warmth and spice
- 1 cup water – helps create the perfect sauce consistency
- 1 can diced tomatoes – adds a touch of sweetness and acidity
- 1 cup tomato sauce – forms the base of our flavorful sauce
- 1 cup corn – for a pop of sweetness and texture
- 1 can kidney beans, drained and rinsed – adds fiber and heartiness
- 4 cups corn chips – the essential crunchy topping that makes it Frito Pie!
- 2 cups shredded cheese – cheddar, Monterey Jack, or a blend works wonderfully for that cheesy goodness
How to Make Frito Pie Casserole
Whipping up this Frito Pie Casserole is a straightforward process that guarantees a delicious, comforting meal. It’s the kind of dish that feels special but is easy enough for any night of the week. Let’s get started!
- Step 1: First things first, preheat your oven to 350°F (175°C). While the oven heats up, lightly grease a 9×13-inch casserole dish. This prevents sticking and ensures a beautiful presentation.
- Step 2: Grab a large skillet and brown the 1 pound lean minced beef with the 1 medium yellow or white onion, chopped over medium heat. Cook for about 5-7 minutes, stirring occasionally, until the beef is no longer pink and the onion is nice and tender. Drain off any excess fat to keep this delicious dish from being too greasy.
- Step 3: Now, let’s build that incredible flavor. Stir the 1 packet taco seasoning, 1 tablespoon chili powder, and 1 cup water into the skillet with the meat and onions. Bring this mixture to a gentle boil, then lower the heat and let it simmer for 3-5 minutes. You’ll notice it starts to thicken up beautifully.
- Step 4: Add the 1 can diced tomatoes, 1 cup tomato sauce, 1 cup corn, and the 1 can kidney beans, drained and rinsed to the skillet. Give everything a good stir to combine. Let this simmer for another 5 minutes. This allows all those wonderful flavors to meld together into a rich, savory sauce that makes this ground beef and Frito pie casserole so tasty.
- Step 5: Time to assemble! Spread the 4 cups corn chips evenly across the bottom of your prepared casserole dish. This is the foundation for that signature Frito Pie crunch.
- Step 6: Sprinkle 1 cup of shredded cheese evenly over the corn chips. This layer of cheese melts into the chips, creating a gooey, delicious base.
- Step 7: Spoon the seasoned meat and bean mixture from the skillet over the cheese layer. Spread it out evenly so every bite gets a good mix of everything. This makes this ground beef and Frito pie casserole hearty and satisfying.
- Step 8: Top generously with the remaining 1 cup of shredded cheese. Make sure to cover the meat mixture completely for that classic cheesy finish.
- Step 9: Bake the casserole in the preheated oven for 18 to 20 minutes. You’re looking for the cheese to be fully melted and bubbly, with maybe a few golden-brown spots. The aroma filling your kitchen at this point is amazing!
- Step 10: Once out of the oven, let it rest for a few minutes before serving. Garnish with a few extra corn chips and any of your favorite optional toppings. Enjoy this delightful ground beef and Frito pie casserole!
Pro Tips for the Best Frito Pie Casserole
Want to elevate your Frito pie casserole recipe? These little tricks will ensure your homemade Frito pie casserole is absolutely perfect every time. They’re simple but make a big difference!
- Don’t crush the corn chips too finely before layering; you want that satisfying crunch!
- For an even richer flavor, add a dollop of sour cream or a splash of milk to the meat mixture.
- Taste and adjust seasonings before layering – a little extra chili powder or salt can make all the difference.
- If you like it spicy, consider adding diced jalapeños to the meat mixture or topping with sliced ones.
What’s the secret to perfect Frito Pie Casserole?
The real secret to a perfect homemade Frito pie casserole is building layers of flavor and texture. Don’t skimp on the cheese, and ensure your corn chip layer stays relatively intact for that signature crunch. A good quality taco seasoning also makes a huge impact. For more tips on flavor building, check out this guide on how to build flavor in cooking.
Can I make Frito Pie Casserole ahead of time?
Yes, you absolutely can! You can prepare the meat and bean mixture up to two days in advance and store it in the refrigerator. Assemble the entire casserole (layers of chips, cheese, and meat mixture) up to a day ahead, cover tightly, and refrigerate. You might need to add a few extra minutes to the baking time if it’s coming straight from the fridge.
How do I avoid common mistakes with Frito Pie Casserole?
A common pitfall is soggy chips, so try to assemble and bake right before serving if possible. Another mistake is overcooking the meat mixture; cook it just until the beef is browned and the onions are tender. Finally, don’t pack the meat mixture down too tightly, as this can make the casserole dense.
Best Ways to Serve Frito Pie Casserole
This Frito Pie Casserole is fantastic on its own, but serving it with a few complementary sides really takes it to the next level, especially if you’re aiming for a full Tex-Mex Frito pie casserole experience. I love to serve it with a refreshing green salad to balance out the richness, or some seasoned black beans and corn. A dollop of sour cream, some pico de gallo, or a sprinkle of chopped cilantro also adds a wonderful fresh contrast to the warm, cheesy casserole. It’s hearty enough for a main course, but these pairings make it feel like a complete meal. For more ideas on delicious side dishes, explore these salad recipes.
Nutrition Facts for Frito Pie Casserole
This Frito pie casserole recipe is a hearty meal, and here’s a breakdown of what you can expect per serving. It offers a good balance of macronutrients for a comforting dish.
- Calories: 480 kcal
- Fat: 24g
- Saturated Fat: 10g
- Protein: 28g
- Carbohydrates: 36g
- Fiber: 6g
- Sugar: 5g
- Sodium: 800mg
Nutritional values are estimates and may vary based on specific ingredients used, especially the types of cheese and corn chips chosen for your easy Frito pie casserole.
How to Store and Reheat Frito Pie Casserole
Leftovers of this amazing Frito pie casserole recipe are a real treat, and properly storing them ensures you can enjoy this comforting dish later. Once your casserole has cooled down slightly, transfer any remaining portions into an airtight container. You can keep this delicious quick Frito pie casserole in the refrigerator for up to 3 to 4 days. If you want to store it for longer, freeze it! Wrap individual portions tightly in plastic wrap, then in foil, and pop them into the freezer for up to 3 months. It’s a great way to have a satisfying meal ready whenever you need it.
When you’re ready to reheat your Frito pie casserole with ground beef, there are a couple of great methods. For the best results and to maintain that satisfying crunch, I recommend reheating it in the oven. Place your desired portion in an oven-safe dish and bake at 350°F (175°C) for about 15-20 minutes, or until heated through and the cheese is bubbly again. If you’re in a real hurry, you can microwave it, but the chips might lose some of their crispiness. Either way, it’s still incredibly tasty! For more tips on reheating, you can check out general advice on reheating leftovers.
Frequently Asked Questions About Frito Pie Casserole
What is Frito Pie Casserole?
Essentially, a Frito Pie Casserole is a layered dish that takes inspiration from the classic “walking taco” or Frito pie. It typically features a savory meat and bean mixture, often seasoned with taco or chili spices, layered with cheese and crunchy corn chips, and then baked. It’s a hearty, comforting, and incredibly satisfying meal that’s become a staple in many homes.
Can I substitute the ground beef in Frito Pie Casserole?
Absolutely! This Frito pie casserole recipe is super adaptable. You can easily swap the ground beef for ground turkey, chicken, or even plant-based crumbles for a vegetarian option. If you’re looking for a different flavor profile, you could also try shredded chicken or pulled pork. Just make sure to season your alternative protein similarly to achieve that familiar Frito pie casserole taste. For a vegetarian twist, consider trying these vegetarian stuffed shells as inspiration.
What kind of corn chips are best for Frito Pie Casserole?
While the name suggests Fritos, you can use a variety of corn chips for your Frito pie casserole. Classic Frito corn chips are ideal for that authentic taste and texture. However, other sturdy corn chips like Doritos (which would make it a Dorito casserole recipe), Tostitos Scoops, or even crushed tortilla chips work wonderfully. The key is to use chips that are sturdy enough to hold up to the layers and baking without becoming completely mushy.
Variations of Frito Pie Casserole You Can Try
This Frito pie casserole recipe is incredibly versatile, and you can easily adapt it to suit your preferences or dietary needs. If you’re craving something a little different, give these variations a try!
- Spicy Frito Pie Casserole: Add diced jalapeños or a pinch of cayenne pepper to the meat mixture for an extra kick. You can also use pepper jack cheese for more heat.
- Vegetarian Frito Pie Casserole: Swap the ground beef for black beans, pinto beans, or a plant-based crumble. Ensure your taco seasoning is vegetarian-friendly.
- Dorito Casserole Recipe Twist: Instead of traditional corn chips, use crushed Nacho Cheese Doritos for a bolder, cheesier flavor profile. This makes for a fantastic Dorito casserole recipe variation that kids especially love.
- Slow Cooker Frito Pie Casserole: Combine all the filling ingredients (except chips and cheese) in your slow cooker and cook on low for 4-6 hours or high for 2-3 hours. Serve over a bed of crunchy corn chips and top with cheese. This is a great way to make a quick Frito pie casserole with minimal effort. For more slow cooker ideas, check out these slow cooker recipes.
Frito Pie Casserole: Amazing Comfort Food
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Frito Pie Casserole recipe is a quick and easy comfort food, featuring layers of seasoned ground beef, beans, corn, and topped with melted cheese and crunchy corn chips. It’s a crowd-pleasing dish perfect for weeknight dinners or casual gatherings, with options to customize with different proteins and beans.
Ingredients
- 1 pound lean minced beef
- 1 medium yellow or white onion, chopped
- 1 packet taco seasoning
- 1 tablespoon chili powder
- 1 cup water
- 1 can diced tomatoes
- 1 cup tomato sauce
- 1 cup corn
- 1 can kidney beans, drained and rinsed
- 4 cups corn chips
- 2 cups shredded cheese
- Optional toppings: diced tomatoes, sour cream, chopped green onions, avocado, jalapeños
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9 x 13-inch casserole dish.
- In a large skillet, brown the lean minced beef and chopped onion over medium heat for 5-7 minutes until the beef is cooked through and the onion is tender. Drain any excess fat.
- Stir in the taco seasoning, chili powder, and water into the meat mixture. Bring to a gentle boil, then reduce heat and simmer for 3-5 minutes until thickened.
- Add the diced tomatoes, tomato sauce, corn, and kidney beans to the skillet. Stir well and simmer for another 5 minutes to allow the flavors to meld.
- Layer 4 cups of corn chips at the bottom of the prepared casserole dish.
- Sprinkle 1 cup of shredded cheese over the corn chips.
- Spread the seasoned meat and bean mixture evenly over the cheese layer.
- Top with the remaining 1 cup of shredded cheese.
- Bake for 18 to 20 minutes, or until the cheese is melted and bubbly.
- Garnish with additional corn chips and your favorite optional toppings before serving.
Notes
- For a lighter option, substitute ground beef with ground turkey or plant-based crumbles.
- Black beans or pinto beans can be used instead of kidney beans.
- Experiment with different cheese blends like cheddar, Monterey Jack, or pepper jack for varied flavors.
- Add diced jalapeños to the meat mixture for a spicy kick.
- For extra crunch, add a layer of crushed corn chips within the casserole.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for 15-20 minutes to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 75 mg