Take-out Tuesday, Fiesta Frito Pie

One of the main dish recipes on the June Paint Bucket is Deep Dish Frito Pie from the Food Network

The Monthly Paint Bucket is my way of paring down recipes I want to make, to a manageable list of recipes to draw inspiration from during the month, so I don’t waste a lot of time deciding what’s for dinner

This is a wonderful, fuss free, family summer meal

The Deep Dish Frito Pie from the Food Network calls for pureeing the corn chips, then adding flour, egg and cheese forming a dough to roll out and put in the bottom of your dish

hmmmm…that sounds like a lot of trouble a little labor intensive…

Fancier yes, but is the result worth all that trouble?

Not much different than just using Fritos straight out of the bag…

Why not just cut to the chase, and top a layer of Fritos with grated cheese

The filling is made with taco seasoned ground beef sauteed with onions, peppers and corn, and then held together with red enchilada sauce

You can use canned or frozen corn,

but I prefer to always use fresh when possible

It only takes a minute to cut it from the cobs

After the meat is browned and drained, stir in the onions and peppers

Then add seasoning and water and simmer to let sauce reduce

Now stir in enchilada sauce and corn

Place the meat mixture on top of the layers of Fritos and cheese in the dish

Top with more cheese and bake

When dish is heated through, garnish with more Fritos around the edges

Sprinkle more cheese in the middle

Top with chopped lettuce, tomatoes avocado

Add a dollop of sour cream

Note:  I read several other recipes for Frito Pie, including ones by Betty Crocker and Paula Deen.  I combined the parts of the recipes that I liked and came up with my own version below


Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American, Tex-Mex
Servings 6


  • 1 lb. ground chuck
  • 1/2 cup red onion diced
  • 1/2 cup sweet peppers diced
  • 1 package taco seasoning
  • 1 15 oz can sweet corn kernels
  • 10 oz red enchilada sauce {or use more if you want it really saucy}
  • 2 cups extra sharp cheddar
  • 1 ripe avocado
  • 1/4 cup sour cream


  • Brown meat in skillet with a little salt. When beef renders fat add onion and peppers. Drain fat from pan and add taco seasoning and 2/3 cup water. Simmer until sauce thickens. Add corn and enchilada sauce.
  • Place a thick layer* of Fritos in the bottom of a deep pie or quiche dish that has been sprayed with cooking spray. Top 1/2 of cheese and then with the meat sauce and remaining cheese
  • Bake at 350 for 30 minutes or until heated through and melty. Garnish with more chips, avocado slices and a dollop of sour cream.


Use a lot of Fritos or a little, and save some Fritos for garnish and snacking
Keyword dinner idea, frito pie, Mexican casserole, taco casserole, tacos, Tex-Mex dinner

Olé 💃

I will be joining these fabulous parties and blogs:

Meal Plan Monday  Dishing it & Digging it,   Between Naps on the Porch,

Merry Monday   Make it Pretty Monday    Celebrate and Decorate,

Tasty Tuesday   Oh My Heartsie Girl  Full Plate Thursday

Thursday Favorite Things  Creatively Crafty   Home Matters 

Weekend Potluck   Sweet Inspirations   Happiness is Homemade

38 Responses to “Take-out Tuesday, Fiesta Frito Pie”
  1. Kari says:

    Yummy Jenna…I make something quite similar and you are right…adjust to your taste. Thanks for a good recipe to start the week.

  2. thefrenchhutch says:

    I like your no fuss version Jenna. This would be a good meal for the two of us with leftovers for the next day. I am always looking for easy recipes for these hot summer days……..

  3. Noshing at it’s best! Sounds great for football season too:@)

  4. Jenna, I like your idea of Fritos straight from the bag. Our son’s family would love this, so I must make it for them. Thank you for your kitchen inspiration on these hot days of summer!

  5. Jodi says:

    O M G! This has got to be DIVINE!!!

  6. Cindy Conner says:

    YUM! Loving this recipe. I am a fan of fritos and taco style meals so this would be perfect. Thanks for the recipe. Hugs and blessings, Cindy

  7. This looks a lot like my taco salad (one of my faves) but I love the idea of adding the corn! Yum!

  8. Sharon Mann says:

    This dish reminds me of my youth. My mother made a similar recipe on Friday nights. We all loved Fritos.

  9. Rhonda says:

    Jenna, I love to see your recipes and how you manage them. I have gazillions of snipped and printed recipes and cookbooks. I would love to hear more about how you develop the flavor of the month and the paint bucket if you wouldn’t mind sharing. Thanks!!

    • Hi Rhonda, thank you! Pinterest is my go to organization tool, when I see a recipe that interests me I pin it to either a seasonal board or I also have a main recipe board divided into sections. Each month as I plan the bucket list, I choose recipes from one of these boards. I try to use something either seasonal or appropriate to the time of year for the flavor or theme of the month, and try to keep it interesting for both myself and my readers. If you are more of a paper recipe collector, you can do the same thing with file folders. Make seasonal folders, and general folders labeled main dish, dessert, etc. Then once a month, chose 3-5 things from each category and make a master list. You won’t make them all but you will have choices to suit your mood, time or taste. This way when it comes to what’s for dinner, you don’t spend hours going through recipes, you quickly choose something from your master list and you’re done! I also work on the next month’s list all through the month, and add recipes and ideas as I find them, and usually by the time the current month is over, the next month’s list is just about done! I hope this answers your question and helps!

  10. Jill Kuhn says:

    Fritos add a nice crunch to your recipe! 😊 Looks yummy, Jenna! 💕

  11. Julie says:

    Hi Jenna,
    This frito pie looks so good and I bet tastes delicious. This is a perfect dish to serve for summer entertaining. Thanks for the recipe.
    Hope you have a nice week.
    Julie xo

  12. Cyndi Raines says:

    Oh, YUM, love Fritos and how good does this look! And pretty easy too! Thank you Jenna! 😋

  13. Nancy says:

    I will be making this for dinner this week! I use to make something very similar years ago when the kids were young. And have not made it for a while… that’s going to change!

  14. Mary says:

    A brilliant and tasty short cut Jenna! Looks like the perfect casserole for a crowd over the holiday weekend too!

  15. Karen says:

    Actually Jenna, your good looking version is very upscale to what I grew up having in Texas. It was simply Fritos with chili ladled on top and garnished with shredded cheddar cheese and chopped raw onion. 😀

  16. marilyn1998 says:

    Thank you for sharing at #ThursdayFavoriteThings. Pinned and shared.

  17. Miz Helen says:

    Congratulations your post was featured on Full Plate Thursday, 439! Thanks so much for sharing with us and hope you will come back again!
    Miz Helen

Check out what others are saying...
  1. […] via Take-out Tuesday, Fiesta Frito Pie — The Painted Apron […]

  2. […] Deep Dish Frito Pie from the Food Network was the inspiration for Fiesta Frito Pie […]

  3. […] How about a festive Fiesta Frito Pie? […]

  4. […] Fiesta Frito Pie has a “frito crust” […]

Leave a Reply