Entree: United States – New Mexico (Southwestern United States) – Frito Pie

Serving Size: 6

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, approx. 6 oz (170 g), finely chopped
- 3 cloves garlic, minced
- Choice of New Mexico chile (pick one):
  - 3 tbsp (21 g) New Mexico red chile powder (preferred for red) OR
  - 3 oz (85 g) dried New Mexico red chiles, stems removed and seeded, rehydrated and pureed (see instructions) OR
  - 1 1/2 cups (225 g) roasted diced New Mexico green chile (Hatch), drained (for green)
- 1 tsp (5 g) ground cumin
- 1/2 tsp (1 g) dried oregano
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1 cup (240 ml) low-sodium beef broth
- 1 cup (240 ml) tomato sauce (about 8 oz / 227 g)
- 1 can (15 oz / 425 g) pinto beans, drained and rinsed
- 10 oz (284 g) Fritos corn chips (plus extra for serving)
- 2 cups (200 g) shredded sharp cheddar cheese
- 1 medium tomato, approx. 6 oz (170 g), seeded and diced
- 1/2 cup (120 g) diced white onion (for topping)
- 1/2 cup (60 g) chopped fresh cilantro (for topping)
- 1/2 cup (120 g) sour cream (for serving)
- 1 avocado, sliced (for serving)
- Lime wedges (for serving)
- Optional: sliced pickled jalapeños or chopped fresh jalapeño

Instructions

Short Description:
A hearty, all-in-one casserole that layers crisp Fritos corn chips with a New Mexico–style chile-infused beef and bean chili, melted cheddar, and classic Southwestern toppings. Serve hot as a filling main course for family-style meals.

Regional Notes:
This New Mexico variation relies on local chile: choose either New Mexico red chile (powder or rehydrated pods) or roasted New Mexico green chile (Hatch) to give the chili its regional identity. Unlike generic Frito Pie served simply in a chip bag, this casserole-style entree brings the chile forward as the primary flavor and can be topped with traditional Southwestern garnishes.

1. If using dried red chiles: remove stems and seeds, place chiles in a small pot with 2 cups (480 ml) water, bring to a simmer and cook 10–15 minutes until softened. Drain (reserve 1/4 cup / 60 ml soaking liquid), then transfer chiles to a blender with 1–2 tbsp (15–30 ml) of the reserved liquid and puree to a smooth paste. Set aside.
2. Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish.
3. In a large skillet over medium-high heat, warm the vegetable oil. Add the chopped onion and cook 4–5 minutes until translucent. Add the garlic and cook 30 seconds until fragrant.
4. Add the ground beef to the skillet and cook, breaking it up with a spoon, until no longer pink and beginning to brown, about 6–8 minutes. Drain excess fat if desired, leaving about 1 tbsp (15 ml) fat for flavor.
5. Stir in the chile choice and spices: add either the 3 tbsp (21 g) New Mexico red chile powder or 3 oz (85 g) chile paste (from step 1) or the 1 1/2 cups (225 g) roasted diced green chile. Add the ground cumin and oregano and cook 1 minute to bloom the spices.
6. Pour in the beef broth and tomato sauce, then add the drained pinto beans. Season with 1 tsp (5 g) kosher salt and 1/2 tsp (1 g) black pepper. Bring to a simmer, reduce heat to medium-low, and cook 12–15 minutes until the mixture thickens slightly. Taste and adjust salt; if using red chile powder and the sauce is bitter, stir in a pinch (1/4 tsp / 1 g) of sugar.
7. Spread half of the Fritos (about 5 oz / 142 g) in the prepared baking dish to form an even layer. Spoon the hot chile and beef mixture evenly over the chips so some chips become saucy.
8. Sprinkle the remaining Fritos over the chile, then top evenly with the shredded cheddar cheese.
9. Bake in the preheated oven 10–12 minutes until cheese is fully melted and edges are bubbling. For a browned top, place under the broiler 1–2 minutes—watch closely to prevent burning.
10. Remove from the oven and let stand 3 minutes. Top with diced tomato, diced white onion, chopped cilantro, sliced avocado, dollops of sour cream, and lime wedges. Add pickled or fresh jalapeños if desired.
11. To serve, spoon portions so each plate gets chips, chile, beans, beef, and toppings. Leftovers keep refrigerated up to 3 days; reheat gently on the stovetop and add fresh chips when serving.