Frito pie is legendary in the Southwest for being spicy, salty and cheesy fabulous. Here’s my easy take on this crunchy classic. —Jan Moon, Alamogordo, New Mexico
Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Stir in beans; heat through.
Reserve 1 cup corn chips for topping. Place remaining corn chips in a greased 13x9-in. baking dish. Layer with meat mixture, enchilada sauce and cheese; top with reserved chips.
Bake, uncovered, 15-20 minutes or until cheese is melted. If desired, sprinkle with green onions.
Frito Pie Tips
Where did Frito pie originate?
This Frito pie casserole is inspired by the "walking taco", which is believed to have been invented at a New Mexico Woolworth’s drugstore in 1960.
Frito pie is a flexible casserole that you can customize with other stir-ins such as minced green chilies, sliced black olives, diced tomatoes, chopped onion or frozen corn kernels.
