Description
This classic Frito Pie recipe is a hearty, satisfying casserole featuring seasoned ground beef, black beans, and a zesty tomato mixture layered with crunchy Fritos corn chips and melted Mexican cheese. Baked to perfection and topped with fresh vegetables and creamy garnishes, it’s a flavorful Tex-Mex comfort dish perfect for family dinners or casual gatherings.
Ingredients
Scale
Meat and Seasoning
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 pound ground chuck
- ¼ teaspoon ground black pepper
- 1 1.25-ounce packet taco seasoning
- 1 teaspoon Worcestershire Sauce
- 2 teaspoons apple cider vinegar
Tomato and Beans
- 1 15-ounce can black beans, drained
- 1 8-ounce can tomato sauce
- 1 16-ounce can petite diced tomatoes
- Kosher salt to taste
Other
- 1 9.25-ounce bag Fritos Corn Chips
- 2-3 cups Mexican-style shredded cheese
- Chopped lettuce (for garnish)
- Chopped scallions or diced raw onions (for garnish)
- Chopped fresh tomatoes (for garnish)
- Black olives (for garnish)
- Chopped fresh cilantro (for garnish)
- Sour cream (for garnish)
- Avocados or Guacamole (for garnish)
- Hot sauce (optional, for serving)
Instructions
- Preheat the Oven: Heat the oven to 350°F and spray a 7×11-inch baking dish with cooking spray to prepare for assembling the casserole.
- Sauté Onion and Garlic: In a large skillet over medium heat, add olive oil and butter. Cook the diced onion for 3-4 minutes until translucent and tender, then add the minced garlic and cook for 30 seconds until fragrant. Transfer the mixture to a paper towel-lined plate to drain; set aside.
- Brown the Ground Beef: Add the ground chuck to the skillet and cook until completely browned. Drain excess fat using a mesh colander, then return the beef to the skillet. Mix in the cooked onion and garlic, black pepper, taco seasoning, Worcestershire sauce, and apple cider vinegar.
- Add Tomato and Beans: Stir in the tomato sauce and diced tomatoes. Bring the mixture to a low boil over medium heat, then reduce heat to low and add the drained black beans. Simmer for 15-20 minutes, stirring often, until the mixture thickens and most liquid evaporates. Season with kosher salt and freshly ground black pepper to taste.
- Assemble the Casserole: In the prepared baking dish, layer 2 cups of Fritos corn chips evenly on the bottom. Sprinkle 1 cup of shredded Mexican cheese over the chips, then spread the taco meat mixture evenly on top. Add another 1 cup of shredded cheese, and finish with another 2 cups of corn chips on top.
- Bake: Place the assembled casserole in the oven and bake for 15-20 minutes, or until heated through and the cheese is melted.
- Garnish and Serve: Remove the casserole from the oven and garnish with chopped tomatoes, lettuce, black olives, scallions, fresh cilantro, sour cream, avocado or guacamole, and hot sauce as desired. Serve immediately and enjoy!
Notes
- You can customize the toppings based on preference; some popular additions include jalapeños, diced onions, and extra hot sauce for spice lovers.
- To make this dish vegetarian, substitute the ground beef with a plant-based meat alternative and use vegetable broth if needed.
- For a spicier version, add cayenne pepper or fresh chopped chilies to the meat mixture while cooking.
- Make sure to drain excess fat from the beef to avoid a greasy casserole.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
