Frito Pie Casserole

 

EVER READY IS CALLING TIME OUT ON THANKSGIVING SIDES FOR AN IMPORTANT MESSAGE: YOU NEED A BOWL OF FRITO PIE CASSEROLE TO ENJOY ON GAME DAY.

Frito pie is a Tex-Mex classic and one of the best comfort foods ever. This casserole is inspired by the original Frito pie recipe, which is also known as a walking taco chili, cheese, and other toppings ladled into a split-open bag of Fritos. This recipe delivers those flavors in casserole form, with a thick layer of crunchy Fritos corn chips, ground beef, spiced beans, and lots of melted cheese. Whip up a Frito pie casserole to treat everyone for dinner or at your next big game day gathering.

Where did Frito pie originate? Like many classic dishes, the origins of Frito pie are disputed. New Mexico claims the dish was invented by Woolworth’s department store employee Teresa Hernandez in the 1960s. However, Texans say the recipe was invented in their state a decade or two earlier, crediting Daisy Doolin, mother of Fritos inventor Charles Elmer Doolin, with the recipe. Others credit Katherine Doolin, Charles’s wife. Frito pies are also called Frito chili pies. Another variation is Walking Tacos, a moniker that highlights the dish's portability and is a mainstay for many campouts. 

No matter who came up with the recipe, the most innovative part of the original Frito pie was that the bag served as the bowl—no plate necessary. However, since our recipe feeds more than one person, it’s served in a baking dish. 
A package of Fritos brand corn chips is the quintessential base for Frito Pie. The chili is topped with various toppings: shredded cheese and chopped onions are traditional, but anything that would go on a bowl of chili would be a good option, such as shredded lettuce, diced tomatoes, chopped scallions, black olives, or sour cream. The chili soaks into the chips, making a delicious juxtaposition of crunchy and chewy.

Ingredients:

• 1 cup diced sweet onions 
• 1 lb. hamburger (80-85%) 
• 1 tablespoon dry taco seasoning mix
• 1 (10 oz.) can of Rotel diced tomatoes and green chiles
• 1 (10 oz.) can of red enchilada sauce
• 1 can Ranch style beans ( pinto beans in seasoned tomato sauce)
• 1/2 package of frozen Honey Roasted Corn or 1 can of Mexicorn
• 1/2 teaspoon of sugar  
• 1 (9 oz.) package of Frito Chips 
• 2-1/2 cups shredded Mexican cheese, divided   
• Optional 1/2 can refried beans

Directions:

• In a fry pan on medium heat, brown hamburgers with onions. Crumble and drain the grease from the pan. Wipe the pan clean.
• In the frying pan, add the meat, onions, sugar, seasoning mix, diced tomatoes, enchilada sauce, beans, and corn. Cook on medium-low heat uncovered for 10 minutes. 

• Crush Frito chips to cover the bottom of the casserole dish. I used a dish that was 12 x 8. Sprinkle 1 cup of cheese evenly over the chips. Use a slotted spoon to drain some of the liquid before adding it to the casserole dish. 

• On top of this meat mixture, crush more chips and the rest of the cheese. 

• Bake at 350 degrees for 25 minutes. 

• Serve the casserole warm in a bowl, adding in your favorite toppings. I added tomatoes, lettuce, and sour cream. Avocado slices would be another option. 

The crunchy cheese topping is just the best!

Thanksgiving Sides

Salads and Desserts