Southwest Frito Pie Recipe

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Southwest Frito Pie

Lynn Dine


found this recipe in TOH Magazine, by Janet Scoggins, and I am posting for safe keeping, as I want to try it out for our football snacking time. It sounds perfect for me, as it probably isn't overly spicy/hot. I am not a fan of having my mouth on fire/numb and unable to taste things, but for those of you less whimpy, add hot peppers or cayenne pepper to taste and also any other toppings of choice.

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10 Min
30 Min
Stove Top


2 lbs lean ground beef (80% lean)
3 tablespoons chili powder
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
2 cups water
1 (15 ounce) can pinto (or i like kidney beans) beans, rinsed and drained (optional)
4 1⁄2 cups corn chips
2 cups shredded lettuce
1 1⁄2 cups shredded cheddar cheese
3⁄4 cup chopped tomato
6 tablespoons finely chopped green onions
sour cream and minced fresh cilantro (optional)


1In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the chili powder, flour, salt and garlic powder until blended; gradually stir in water.

2Add the beans, if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until thickened, stirring occasionally.

3To serve, divide chips among six serving bowls(or use smaller individual size Frito bags). Top with beef mixture, lettuce, cheese, tomatoes and onion; garnish with sour cream and cilantro, if desired.

About this Recipe

Course/Dish: Tacos & Burritos
Main Ingredient: Beef
Regional Style: Southwestern