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Recipe Detail Page
Frito Pie
Travel 2025
Frito Pie is like a cross between chilaquiles and loaded nachos, and it’s pretty much got your munchies crushed. Both Texas and New Mexico claim it as their own, but the real star here is ground New Mexico chili powder, arguably the culinary pride of the state. It can be sourced online and should only contain chilies, not a “blend of spices.”
Serves 8
CHILI
2 tbsp (30 mL) canola oil
1 large onion, chopped
4 cloves garlic, finely chopped
2 lbs (905 g) medium ground beef
2 1/2 tsp (12 mL) Diamond Crystal kosher salt
2 tbsp (30 mL) all-purpose flour
2 cups (500 mL) water or homemade beef stock
1 can (796 mL) crushed tomatoes
1/3 cup (80 mL) ground New Mexico chili
1 tbsp (15 mL) ground cumin
1/4 tsp (1 mL) dried oregano
1/4 tsp (1 mL) freshly ground black pepper
1 bag (340 g) Fritos Original
3 cups (750 mL) double (or triple) blend shredded cheddar
1 large white onion, chopped
OPTIONAL TOPPINGS
Sour cream
Chopped tomato
Sliced fresh or pickled jalapeño
Chopped cilantro
Hot sauce
1. Heat oil in a large pot over medium heat. Fry onion 5 to 6 minutes until translucent. Add garlic and cook 1 minute longer. Crumble beef overtop and cook, breaking apart with a fork, until no longer pink. Stir in salt, then flour, ensuring there are no lumps.
2. Pour 2 cups (500 mL) water or stock overtop and bring to a boil, stirring constantly. Add tomatoes, ground chili, cumin, oregano and pepper. Bring to a boil once again, then reduce heat to low, cover and cook 30 minutes.
3. To serve, place a handful of Fritos in the bottom of an individual serving bowl. Top with a handful of cheese and a small ladleful of the chili. Scatter with another handful of Fritos, more chili, more cheese, and finish with chopped onion.
4. Bowls can be further customized with some or all of the optional toppings, using as much or as little of each as you like.
Serves 8
