Southwest Frito Pie

Southwest Frito Pie

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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)

How to Make Southwest Frito Pie


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

Printable Recipe Card

About Southwest Frito Pie

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

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