This Frito Pie dinner recipe is crunchy, cheesy and extra easy with delicious favorites like ground beef, chorizo, onion and pinto beans. This “anytime of the week” casserole will have everyone begging for seconds!
So, this California girl just found out that meteorologists are NOT kidding when they say “Severe Weather Warning” on the East Coast for Icy Conditions. I have been living in Virginia for a little while now, but this is the first time I remember this warning. I was walking the dog (I like to blame everything on my son’s dog Buster) and Oopps…down I go on the icy sidewalk. Yep, that knee definitely twisted and does not feel right. However, I have to say that Virginians are sooo incredibly helpful and nice, a gentleman (in sandals) immediately came out of his residence to my rescue. How sweet is that? But, I felt terrible when he fell on the sidewalk exactly where I did! Anyway, he managed to get me home and here I am, weeks later, with a sprained knee still hobbling along on crutches. Needless to say, I have definitely been in the mood for a fast & easy comforting casserole, that you can make on crutches!
This Frito Pie is SO incredibly flavorful! It’s legendary in the Southwest for being slightly spicy, salty and cheesy fabulous. This crunchy classic includes wonderful Mexican spiced ground beef, zesty pork chorizo and multi Mexican cheese blend. Best of all, in my opinion, are the layers of crunchy, salty Frito Scoops (I am not getting paid to say that)! These chips add the perfect crispy, corny crunch to the seasoned blend of chili-type beef. It’s the perfect consoling concoction. A casserole really doesn’t get any simpler and yummier than this!
Yep, this Frito pie is one of those quick to come together, low stress kind of meals. It’s fun to eat, family pleasing and appeals to all ages. So, please give this recipe a try. I can even vouch for the fact that it’s easy to prepare on “Crutches in the Kitchen.” I hope this knee heals quickly or I am going to have to change the name of the blog to that!
- 1 tube (9 oz) pork chorizo
- 1 pound ground beef
- 1 cup onions
- 1 package (1 oz) taco seasoning mix
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ⅔ cup water
- 1 can (10 oz) red enchilada sauce
- 1 can (16 0z) can pinto beans
- 1 bag (9.75 oz) Frito Scoops corn chips
- 2½ cups Mexican cheese blend, shredded
- ¼ cup green onions, chopped
- ¾ cup sour cream, for topping
- Heat oven to 350°F. Spray a 9x13-inch (3 quart) baking dish with non-stick cooking spray.
- In a large nonstick skillet over medium heat, stir chorizo for 5 minutes. Add in ground beef and onions. Cook until brown, stirring frequently, then drain. Stir in taco seasoning mix, onion powder, chili powder, garlic powder and water. Heat to boiling. Reduce heat to medium and simmer uncovered for 5 minutes, until thickened. Stir in the enchilada sauce and pinto beans and cook for 2 minutes.
- In the baking dish, layer 2 cups of corn chips in a single layer. Top with 1 cup of the cheese. Spoon the beef mixture over the cheese, then top with the remaining cheese.
- Bake 18 to 20 minutes until cheese is melted and edges are bubbly. Top with remaining corn chips and the green onions. Serve with sour cream, if desired.
For another fantastic casserole dish, please try our Zesty Taco Casserole!