Spicy Frito Pie Casserole
Spicy Frito Pie Casserole
Ingredients
For the Chili Base
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, medium, chopped
- 2 garlic cloves, minced
- 1 can canned diced tomatoes, 14.5 fluid ounces, undrained
- 1 can canned kidney beans, 15 ounces, drained and rinsed
- 1 can canned diced green chiles, 4 ounces, undrained
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup beef broth
- 2 tablespoons tomato paste
For the Topping
- 9 ounces Frito corn chips
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
For Garnish (Optional)
- 1/2 cup sour cream, for serving
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, thinly sliced
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch casserole dish.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet or Dutch oven, brown the ground beef over medium-high heat. Break it apart with a spoon as it cooks. Once fully browned, drain off any excess fat.
⏱️ 8 min
- 3
Add the chopped yellow onion to the skillet with the beef and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 6 min
- 4
Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, kosher salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min
- 5
Pour in the canned diced tomatoes (undrained), drained and rinsed kidney beans, undrained diced green chiles, beef broth, and tomato paste. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld.
⏱️ 15 min
- 6
Spread half of the Frito corn chips evenly across the bottom of the prepared casserole dish. Top with half of the chili mixture, then sprinkle with 1 1/2 cups of the shredded cheese blend (1 cup cheddar, 1/2 cup Monterey Jack).
⏱️ 3 min
- 7
Repeat the layers: add the remaining Frito corn chips, then the rest of the chili mixture, and finally, the remaining 1 1/2 cups of shredded cheese blend.
⏱️ 2 min
- 8
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and melted and the casserole is heated through. If desired, you can broil for the last 1-2 minutes to get a golden-brown crust on the cheese, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375
- 9
Remove from the oven and let stand for 5 minutes before serving. Garnish with sour cream, sliced green onions, fresh cilantro, and jalapeño slices, if using.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Frito Pie Casserole
Ingredients
For the Chili Base
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, medium, chopped
- 2 garlic cloves, minced
- 1 can canned diced tomatoes, 14.5 fluid ounces, undrained
- 1 can canned kidney beans, 15 ounces, drained and rinsed
- 1 can canned diced green chiles, 4 ounces, undrained
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup beef broth
- 2 tablespoons tomato paste
For the Topping
- 9 ounces Frito corn chips
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
For Garnish (Optional)
- 1/2 cup sour cream, for serving
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, thinly sliced
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch casserole dish.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet or Dutch oven, brown the ground beef over medium-high heat. Break it apart with a spoon as it cooks. Once fully browned, drain off any excess fat.
⏱️ 8 min - 3
Add the chopped yellow onion to the skillet with the beef and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 6 min - 4
Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, kosher salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min - 5
Pour in the canned diced tomatoes (undrained), drained and rinsed kidney beans, undrained diced green chiles, beef broth, and tomato paste. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld.
⏱️ 15 min - 6
Spread half of the Frito corn chips evenly across the bottom of the prepared casserole dish. Top with half of the chili mixture, then sprinkle with 1 1/2 cups of the shredded cheese blend (1 cup cheddar, 1/2 cup Monterey Jack).
⏱️ 3 min - 7
Repeat the layers: add the remaining Frito corn chips, then the rest of the chili mixture, and finally, the remaining 1 1/2 cups of shredded cheese blend.
⏱️ 2 min - 8
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and melted and the casserole is heated through. If desired, you can broil for the last 1-2 minutes to get a golden-brown crust on the cheese, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375 - 9
Remove from the oven and let stand for 5 minutes before serving. Garnish with sour cream, sliced green onions, fresh cilantro, and jalapeño slices, if using.
⏱️ 5 min