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This Frito Pie Casserole takes the iconic Tex-Mex classic—hearty chili, melted cheddar, and crunchy corn chips—and turns it into an easy 30-minute weeknight dinner.
If you love simple comfort food with a Tex-Mex flair like my John Wayne Casserole and Bisquick Cheeseburger Pie, this crowd-pleaser is about to be in your regular rotation!
Why You’ll Love This Frito Pie Recipe
Growing up, Frito Pie was a Friday-night tradition in our house—mom would scoop Crock Pot Chili into bowls, sprinkle on cheese, and top it with a handful of crunchy Fritos. This Chili Cheese Frito Casserole baked version takes it up a notch and makes chili Frito pie into a crowd-pleasing casserole!
- Family favorite: My kids love when this Frito pie casserole comes out of the oven—it’s one of those dishes everyone agrees on.
- Game day ready: Perfect for serving at football parties or potlucks.
- Simple ingredients: Pantry staples + Fritos = easy comfort food.
- Quick prep: Ready in just 20 minutes. It doesn’t get much better than that!
Table of Contents
Ingredients Needed for Chili Frito Pie Casserole
For the Frito Pie Casserole:
- Ground beef – You can also use ground turkey if you don’t want to use the beef mixture. (For another easy ground beef dinner, try this Hamburger and Potato Casserole!)
- Onion
- Taco seasoning
- Kidney beans – I’ve used chili beans as well.
- Corn kerns – Frozen is best, but canned will do in a pinch; fresh is great too, but it requires a bit more work!
- Enchilada sauce – I use red enchilada sauce for this recipe.
- Fritos – Get all the crunchy Fritos that you can on top! This is what makes it a classic Frito pie!
- Sharp cheddar cheese
For the toppings (choose any or all of the below):
- Green onions
- Shredded lettuce
- Sliced black olives
- Avocado – Or use guacamole!
- Sour cream
- Salsa – I love this black bean and corn salsa.
Variations
- Spicy: Add chili flakes or cayenne pepper when browning the beef for an extra kick.
- Veggie-Packed: Add diced bell peppers to up the veggie factor in this recipe.
- Taco Casserole: Substitute tortilla chips for the Fritos.
- Chicken Frito Pie: Use shredded chicken or rotisserie chicken with taco seasoning.
- Vegetarian: Swap beans for meat and add corn.
- Walking Taco Style: Make in small foil bags of Fritos for parties.
How to Make This Frito Pie Casserole Recipe
- Cook beef + onion: Brown in a skillet.
- Finish the filling: Add the taco seasoning and water. Then stir in the enchilada sauce, beans, and corn to the skillet
- Assemble: Pour the chili mixture over the Fritos and use a wooden spoon to make sure it’s evenly distributed. Sprinkle the cheese over the top.
- Cook + serve: Bake the Frito Pie for 15 to 20 minutes, or until the cheese is melted and bubbly. Scatter the reserved Fritos over the top of the casserole, then serve with your favorite taco toppings.
Serving Suggestions
At our house, we set out toppings like sour cream, jalapeños, and diced tomatoes so everyone can make their bowl just the way they like it. Here are a few ideas for when to serve this Frito pie casserole:
- Game day parties with guacamole + salsa.
- Weeknight family dinners with a side salad. (This Avocado Salad and Mexican Street Corn would be perfect!)
- Potluck gatherings—easy to make ahead and bake later.
Storage & Reheating:
- Oven/Air Fryer: 350°F for 8–10 minutes to restore chip crispness.
- Microwave: Quick, but will soften the bottom layer.
Storage Instructions
- Fridge: Store leftovers in airtight container up to 3 days.
- Freezer: Freeze tightly wrapped portions up to 2 months.
Frequently Asked Questions
Chili, cheese, and Fritos layered together in a casserole.
It’s believed that a version of Texas Frito Pie Casserole using tortilla chips originated in Mexico, then moved north of the border where the tortilla chips were replaced with Fritos. The first published version of the recipe using Fritos was from Texas and dates back to 1949.
Yes, you can prep the meat and bean sauce up to 2 days in advance. To keep the chips crunchy, wait to layer the Fritos and sauce in the baking dish until right before placing it in the oven.
Absolutely—swap shredded chicken for the beef version.
To prevent soggy Frito pie, assemble the casserole right before baking and reserve 1/3 of the Fritos to scatter fresh on top after baking.
More Game Day Favorite Recipes
Appetizers & Snacks
Rotel Dip
Beef
Taco Casserole
Soups and Salads
Taco Soup Recipe
Appetizers & Snacks
Pepperoni Rolls
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Frito Pie Casserole
Ingredients
- 1 pound ground beef
- 1 small onion finely chopped
- 1 packet taco seasoning (plus the amount of water indicated on packet)
- 1 can kidney beans drained and rinsed (15 ounces)
- 1 cup corn kernels frozen is best
- 1 can enchilada sauce (15 ounces)
- 1 bag Fritos (10.25 ounces)
- 2 cups shredded sharp cheddar cheese
Various toppings for serving:
- Green onions
- Lettuce
- Black olives
- Avocado
- Sour cream
Instructions
- Preheat oven to 350°F. Spread 3/4 of the bag of Fritos in the bottom of a 9×13 inch baking dish.
- In a large skillet brown ground beef and onion until fully cooked and onions are soft.
- Mix in taco seasoning and water until well blended. Cook until thickened.
- Add enchilada sauce, beans and corn. Mix until everything is well combined.
- Pour over Fritos and spread into an even layer. Sprinkle the cheese over the beef mixture.
- Bake for 15-20 minutes until the cheese is melted and bubbly.
- Serve topped with additional Fritos and your favorite taco toppings.
Notes
- Grate your own cheese if you have time: Freshly grated cheese melts better than store-bought shreds. It’s not an absolute must, but it will take this recipe to the next level!
- Drain the ground beef if needed: If you use lean ground beef, you might not need to drain it, but if there’s a lot of grease in the pan, drain it off before adding the taco seasoning.
- Most standard red enchilada sauce cans are 10 oz or 15 oz. If using a 10 oz can, you can add 2–3 tbsp of tomato sauce or beef broth if you prefer a saucier base, or use one 10 oz can for a firmer slice.
- The recipe card lists 12 servings, but with 1 lb of ground beef, a 9×13 dish typically yields 6 to 8 main dish portions (or 10–12 small side/potluck portions).
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Storage & Reheating :
Oven/Air Fryer: 350°F for 8–10 minutes to restore chip crispness.
Microwave: Quick, but will soften the bottom layer.
I’m still a big fan of this recipe, and I’m excited to put it back into my rotation for back-to-school nights!
How many people does this recipe feed?
I can’t find a 15 oz can of enchilada sauce. Most of them are 10 oz or 28 oz. Any suggestions?
10 oz!