image: flickr
Frito pie holds a special place in the heart of Southwest cuisine, celebrated for its spicy, salty, and cheesy allure. Here’s my simplified version of this beloved crunchy classic, perfect for a quick and satisfying meal. —Jan Moon, Alamogordo, New Mexico
Ingredients:
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
- 1 package (9-1/4 ounces) Frito corn chips
- 2 cans (10 ounces each) enchilada sauce
- 2 cups shredded cheddar cheese
- Thinly sliced green onions, optional
Directions:
- Preheat oven to 350°F. In a large skillet, cook beef and onion over medium heat for 6-8 minutes or until beef is no longer pink and onion is tender, crumbling the meat; drain. Stir in beans and heat through.
- Reserve 1 cup of corn chips for topping. Place the remaining corn chips in a greased 13×9-inch baking dish. Layer with the meat mixture, enchilada sauce, and cheese; top with reserved chips.
- Bake, uncovered, for 15-20 minutes or until cheese is melted. If desired, sprinkle with green onions.
Frito Pie Tips:
Origin of Frito Pie:
This Frito pie casserole draws inspiration from the “walking taco”, believed to have originated at a New Mexico Woolworth’s drugstore in 1960.
Serving Suggestions:
Frito pie pairs well with various toppings like guacamole and roasted tomato salsa. For a refreshing side, consider a Mexican fiesta salad. Alternatively, serve with Spanish rice or a corn and bean salad for a heartier meal.
Customization Options:
Make this Frito pie your own by adding minced green chilies, sliced black olives, diced tomatoes, chopped onion, or frozen corn kernels to enhance flavor and texture.
Nutrition Facts:
1 serving: 718 calories, 40g fat (14g saturated fat), 84mg cholesterol, 1719mg sodium, 53g carbohydrate (6g sugars, 8g fiber), 33g protein.
