### Delicious Frito Pie Recipe for a Flavorful Meal

Published on February 6, 2024

By Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

This delectable casserole, a delightful blend of cheesy goodness and crispy textures, is a comforting dish that draws inspiration from the culinary traditions of Texas and New Mexico. It straddles the line between nachos and pie, offering a unique flavor experience. In its traditional form, a small packet of Fritos corn chips is split open, placed in a paper boat, generously topped with chili, cheese, diced onion, pickled jalapeños, sour cream, and pico de gallo, and enjoyed with a plastic fork. Often referred to as a “walking taco,” this dish is popular for its portability, perfect for indulging in at events like sports games and fairs. This adapted version is designed to serve a larger group, featuring layers of Fritos, Cheddar cheese, and a flavorful chili made with ground beef, pinto beans, taco seasoning, and enchilada sauce. After baking, it is garnished with an array of fun toppings. For an added crunch, reserve a cup of Fritos to sprinkle on top while serving.

Ingredients

Yield: 6 to 8 servings

• 1 tablespoon of olive or vegetable oil
• 1 pound of ground beef, preferably with 20% fat content
• 1 medium diced yellow onion
• 1 packet (1 ounce) of taco seasoning (or 3 tablespoons of homemade mix)
• 2 cans (15 ounces each) of drained and rinsed pinto beans
• 1 can (19 ounces) of red enchilada sauce (or 2½ cups of homemade sauce)
• 2 packages (9 ounces each) or 1 package (18 ounces) of Fritos, with 1 cup reserved for serving (totaling 8 to 10 cups)
• 8 ounces of shredded Cheddar cheese (approximately 2 cups)
• Optional toppings for serving: diced white onion, sliced scallions, pickled jalapeños, sour cream, or a combination of these

Nutritional Information

Nutritional analysis per serving (8 servings):

• 438 calories
• 23 grams of fat
• 10 grams of saturated fat
• 1 gram of trans fat
• 9 grams of monounsaturated fat
• 1 gram of polyunsaturated fat
• 31 grams of carbohydrates
• 8 grams of dietary fiber
• 6 grams of sugars
• 25 grams of protein
• 1315 milligrams of sodium

Note: The nutritional information provided is an estimate by Edamam based on the ingredients used and their preparation. It is not a substitute for professional advice from a nutritionist.

Preparation

1. Preheat the oven to 400 degrees Fahrenheit. Grease a 9-by-13-inch baking dish with cooking spray.

2. In a large Dutch oven or a heavy-bottomed skillet, heat the oil over medium-high heat. Add the ground beef and diced onion, using a wooden spoon to break up the meat. Cook until the beef is browned and the onion turns translucent, which should take around 8 to 10 minutes. Adjust the heat if the meat browns too quickly.

3. Sprinkle the taco seasoning over the meat mixture and pour in ¾ cup of water. Stir well to combine. Allow it to simmer until the liquid thickens and coats the pan, approximately 2 to 3 minutes. Add the drained beans and enchilada sauce, stirring until everything is well mixed. Simmer for an additional 5 minutes.

4. Assemble the casserole by layering half of the Fritos in the prepared baking dish, followed by half of the shredded Cheddar. Spread the meat filling over this layer. Top it off with the remaining Fritos (excluding the reserved cup) and Cheddar.

5. Bake until the cheese is melted and bubbly, typically 7 to 10 minutes. Let it rest for 5 minutes before adding your preferred toppings directly to the casserole or serving them on the side for individual customization. For an extra crispy texture, sprinkle the reserved Fritos on top as desired.