FRITO PIE

Marcy Inspired

In this comforting and nostalgic recipe, Marcy Inspired introduces us to the beloved Frito Pie—a southwestern classic made by layering crispy corn chips with hearty chili (beans optional) and melty cheese. This flavorful dish, often served at school fundraisers in southern New Mexico, is quick to prepare with canned chili or can be elevated with a homemade version. It's a simple yet irresistible combination that captures the essence of comfort food.

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Cook Time 20

Course Dinner

Cuisine American

Ingredients

For the Chili

1 lb. lean ground beef
1 small onion chopped
2 cloves of garlic minced
¼ cup approx. red chile powder, amount will depend on how spicy your chile is and how much heat you can handle. Always start with less. You can always add more as you go.
1 Tbsp. ground cumin preferably crushed
1 Tbsp. Mexican oregano
1 tsp. salt
⅛ tsp. cinnamon
2 ½ cups beef broth

OPTIONAL:

2-3 cups cooked pinto beans drained
flour or corn starch for thickening
add in a ½ tsp. at a time

For Frito Pie:

Fritos corn chips
shredded cheddar cheese
diced onion
sour cream

Instructions

Place enough cooking oil to coat the bottom of a large saucepan and place on stove burner over medium high heat.
Fry ground beef and onion in it, until meat is well done and onion becomes translucent.
Add in minced garlic, chili powder, cumin, oregano, salt, and cinnamon and mix well. Let cook for 1-2 minutes and then add beef broth.
Stir and let it come to a boil. If adding beans, drain and add them at this point. Reduce heat and let it continue to simmer approximately 20 minutes.
If chili is not thick enough, you can add flour or corn starch until you achieve desired consistency. If chili is too thick, you can add more beef broth or water.
Place bed of corn chips on bottom of bowl. Ladle hot chili on top, followed by a generous helping of shredded cheese. Garnish with diced onion and a dollop of sour cream and enjoy!