This might be the most comforting, crowd-pleasing recipe you add to your weeknight rotation. The rich, spicy flavors come together effortlessly in this Spicy Frito Pie Casserole Recipe, a true Texas favorite turned casserole. Let me show you how simple and satisfying it is to make!
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Why You'll Love This Recipe
I’m pretty obsessed with this Spicy Frito Pie Casserole Recipe because it takes all the goodness of a Frito pie—crispy corn chips, cheesy chili, and a fiery kick—and bakes it into an irresistible, cozy casserole. It’s perfect for busy nights or feeding a hungry crowd.
- One-pan simplicity: This casserole combines everything in one dish, leaving you with less cleanup and more time to relax.
- Crisp meets creamy: The crunchy Fritos topping on melty cheddar cheese creates a texture contrast you won't stop craving.
- Customizable heat: You control the spice level—from mild to fiery—so it caters perfectly to your family’s tastes.
- Comfort food magic: It’s nostalgic without being fussy, making it a guaranteed crowd-pleaser whether it’s game day or a casual dinner.
Ingredients & Why They Work
Every ingredient in this Spicy Frito Pie Casserole Recipe plays a role in balancing bold flavors and cozy textures. I always keep these staples on hand because they come together beautifully to deliver that authentic Tex-Mex vibe.
- Olive oil: Great for sautéing your onions and peppers without overpowering the other flavors.
- Yellow onion: Adds sweetness and depth when caramelized just right.
- Green bell pepper or jalapenos: You choose the heat—bell peppers for mild, jalapenos for a spicy kick.
- Garlic: Boosts the savoriness, and who doesn’t love that garlicky aroma?
- Ground beef (85% lean): Perfect balance of flavor and moisture without too much grease.
- Tomato sauce: Gives the chili body and richness.
- Diced tomatoes: Bring bright bursts of acidity and texture; be sure to drain them for the casserole.
- Chicken broth: Used to thin out the chili and bring in extra flavor.
- Masa harina (corn flour): This is my secret weapon to thicken the chili naturally and add an extra hint of corn flavor.
- Kidney beans: Add heartiness and balance the spice perfectly.
- Cream cheese: I love swirling this in for a smooth, creamy finish that mellows the chili spices just right.
- Cheddar cheese: Sharp and melty—is there anything better on top of chili?
- Fritos corn chips: The crowning glory—crispy, salty, and addictive.
- Seasonings (sugar, chili powder, cumin, smoked paprika, salt): These spices bring warmth, smokiness, and depth that make the chili sing.
Make It Your Way
One of my favorite things about this Spicy Frito Pie Casserole Recipe is how easy it is to tweak. Whether you want it milder, meat-free, or extra spicy, this recipe is a blank canvas for you to paint your flavor masterpiece.
- Variation: I’ve made this with ground turkey instead of beef, and honestly, it’s just as delicious and even a bit lighter! For a vegetarian spin, swap in seasoned black beans and add extra veggies like corn or zucchini.
- Spice it up: Try adding chipotle powder or a splash of hot sauce in the chili to crank up the heat—just go easy at first to find your perfect balance.
- Dairy-free option: Use dairy-free cream cheese and cheese alternatives, and don’t skip the Fritos—their crunch is the heart of the dish.
- Make it slow cooker style: Perfect for busy days—set it, forget it, and come home to a warm, spicy dinner ready to top with cheese and Fritos.
Step-by-Step: How I Make Spicy Frito Pie Casserole Recipe
Step 1: Build Your Flavor Base
Start by heating olive oil in a large pot over medium-high heat. Toss in diced onions and let them soften for about 5 minutes until they turn translucent and sweet. Then, add your diced bell pepper or jalapenos along with the garlic—cook for another 2 minutes. This aromatic base really sets the tone for the whole dish.
Step 2: Brown the Beef and Season
Add the ground beef next, breaking it up with your spatula. Cook it until it’s browned all over—about 6-8 minutes. Drain any excess grease if needed; too much oil will make the casserole soggy. Toss in your chili powder, cumin, smoked paprika, salt, and a pinch of sugar, stirring them in so every bite tastes perfectly balanced.
Step 3: Add Tomatoes and Liquids
Pour in the tomato sauce and the drained diced tomatoes. Combine masa harina with chicken broth until smooth, then stir that in too. Bring the mixture to a boil, then lower the heat to a simmer. Stir in the kidney beans and let everything cook uncovered for 10-15 minutes, stirring occasionally. This thickening step ensures a hearty, stew-like texture perfect for baking.
Step 4: Swirl in Cream Cheese for Creaminess
Turn off the heat and stir in softened cream cheese. This little addition is my secret for smooth, creamy chili that contrasts beautifully with the spices. The cream cheese melts right in, adding a subtle richness you wouldn’t expect but will absolutely appreciate.
Step 5: Assemble and Bake
Transfer the chili into a pie pan or a 9x13 baking dish. Sprinkle shredded cheddar cheese evenly on top, then generously cover with Fritos. Bake uncovered at 350°F for about 13 minutes until the cheese is melted and bubbly. Let it rest for 5 minutes before serving—that way, it sets up nicely and isn’t too hot to dive into.
Top Tip
Having made this casserole several times, I’ve learned a few key tricks that keep it tasting fresh and vibrant every time. These tips really helped me avoid common pitfalls, especially the ones that make chili watery or Fritos soggy.
- Drain your diced tomatoes well: That extra liquid can water down your chili and make the casserole a mushy mess.
- Don’t skip the masa harina: It’s subtle but essential for thickening the chili and adding a corn undertone that makes the dish distinctly Frito pie.
- Add the Fritos right before serving: To keep that crispy top, add the chips after baking or just before plating—not earlier.
- Let it rest before serving: The 5-minute sit time lets flavors meld and the casserole firm up for perfect slicing.
How to Serve Spicy Frito Pie Casserole Recipe
Garnishes
I always top mine with thinly sliced green onions and a dollop of cool sour cream. The green onions add a fresh bite, and the sour cream cuts just the right amount of heat while adding creaminess. Sometimes I'll add diced ripe avocado or fresh cilantro for a brighter finish.
Side Dishes
This casserole pairs amazingly with simple sides like cornbread or a classic corn casserole. A crisp green salad or charred Mexican street corn also balances the richness and completes the meal perfectly.
Creative Ways to Present
For game day or a party, I like to bake the Spicy Frito Pie Casserole Recipe in individual ramekins for easy grab-and-go portions. You could also serve it layered with tortilla chips on a big platter, letting guests help themselves for a fun, casual vibe.
Make Ahead and Storage
Storing Leftovers
I usually store leftover casserole in an airtight container in the fridge for up to 3 days. When reheating, I find it best to remove the Fritos topping first and add fresh chips after warming so they stay crispy.
Freezing
You can freeze this casserole, but skip adding the Fritos before freezing. Freeze it in a well-sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers covered with foil in a 350°F oven until warmed through, about 20 minutes. Add fresh Fritos and cheese on top, then pop under the broiler for a couple of minutes if you want to revive the crispy crunch and melty cheese.
Frequently Asked Questions:
Absolutely! Just swap the ground beef for extra beans or a mix of sautéed veggies like mushrooms and zucchini. Use vegetable broth instead of chicken broth, and you’re good to go!
If you don’t have masa harina, tomato paste is a good thickening substitute. Use 1-2 tablespoons and add it along with the tomato sauce to help thicken your chili.
It’s moderately spicy by default, thanks to chili powder and jalapenos, but you can easily adjust the heat by using fewer peppers or swapping jalapenos for bell peppers. Add more chili powder or hot sauce if you want it spicier.
Yes! Brown the meat and sauté the veggies on the stovetop first, then combine everything in a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours. Add cheese and Fritos right before serving for best results.
Final Thoughts
This Spicy Frito Pie Casserole Recipe holds a special place in my heart because it’s that perfect blend of comfort and excitement—with a little zing from the spices and a delicious crunch from the Fritos. It’s the kind of dish you’ll find yourself craving on chilly evenings or when feeding a hungry crowd. I highly recommend giving it a try—you might just discover your new favorite go-to dinner. Trust me, once you make it, you’ll want to share this recipe with all your friends!
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Description
A classic Tex-Mex comfort food, Frito Pie features a flavorful chili made with ground beef, beans, and a blend of spices, thickened with masa harina, and topped with cheddar cheese and crunchy Fritos. Baked to perfection, this hearty dish is perfect for casual gatherings or a satisfying weeknight dinner.
Ingredients
Chili Base
- 1 Tablespoon olive oil
- 1 cup yellow onion, diced
- ½ diced green bell pepper, or 2 seeded jalapeno peppers
- 3 cloves garlic, diced
- 1 lb. ground beef, 85% lean
- 8 oz. tomato sauce
- 1 (14.5 oz.) can diced tomatoes, drained
- 1 cup chicken broth
- ⅛ cup masa harina (corn flour)
- 1 (16 oz.) can kidney beans, drained and rinsed
- 1 Tablespoon cream cheese, softened
Seasonings
- 1 Tablespoon sugar
- ¾ Tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
Toppings
- 2 cups cheddar cheese, shredded
- 2 cups Fritos corn chips
Instructions
- Preheat Oven: Set your oven to 350 degrees Fahrenheit to warm up while you prepare the chili base.
- Sauté Aromatics: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add 1 cup diced yellow onion and cook for 5 minutes until softened. Add ½ diced green bell pepper (or 2 seeded jalapenos) and 3 cloves diced garlic, cooking an additional 2 minutes until fragrant.
- Cook Ground Beef: Add 1 lb ground beef to the pot and cook, breaking it apart with a spoon, until browned and cooked through. Drain any excess grease to keep the chili from being too oily.
- Add Seasonings and Tomatoes: Stir in 1 tablespoon sugar, ¾ tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and ½ teaspoon salt to the beef mixture. Then add 8 oz tomato sauce and drained 14.5 oz can diced tomatoes. Mix well.
- Thicken with Masa and Simmer: In a small bowl, combine ⅛ cup masa harina with 1 cup chicken broth until smooth. Pour the mixture into the chili pot, bring to a boil, then reduce heat to low and simmer uncovered for 10-15 minutes until thickened.
- Add Beans and Cream Cheese: Stir in 1 (16 oz.) can drained kidney beans and 1 tablespoon softened cream cheese into the chili. Heat through while mixing until the cream cheese is incorporated evenly.
- Assemble and Bake: Transfer the chili into a pie pan or 9x13 baking dish. Evenly sprinkle 2 cups shredded cheddar cheese over the top, then add 2 cups Fritos corn chips. Bake uncovered for 13 minutes until cheese is melted and bubbly.
- Rest and Serve: Allow the Frito Pie to sit for 5 minutes before serving, letting the flavors meld together and the dish set slightly. Garnish with green onions or serve with sour cream as desired. Enjoy with cornbread or corn casserole for a complete meal.
Notes
- Masa Harina: Corn flour found in most grocery stores, used to thicken the chili and add a subtle corn flavor. White or yellow masa can be used.
- Substitution: If masa harina isn’t available, 1-2 tablespoons of tomato paste can be used to thicken the chili instead.
- Crock Pot Method: Prepare onion, peppers, garlic, and beef on stovetop, then transfer to a slow cooker. Add seasonings, tomato sauce, diced tomatoes, and masa harina with chicken broth. Cook on low for 6-8 hours or high for 4-5 hours. Add cheese near the end and cover until melted. Add Fritos just before serving.
- Tomato Juice: Reserve diced tomato juice to thin the chili if needed during cooking.
- Leftovers Idea: Use leftover chili in baked chili cheese dogs for a tasty twist.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 8 g
- Protein: 33 g
- Cholesterol: 85 mg
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