[X]

Home > Recipes > Southwest Frito Pie

Southwest Frito Pie Recipe

Southwest Frito Pie Recipe photo by Taste of Home

Read reviews (7)

Rate recipe

I got a real culture shock when we moved to New Mexico several years ago, but we grew to love the food. Now, back in South Carolina, we still crave New Mexican dishes, and this is one of my go-to favorites.—Janet Scoggins, North Augusta, South Carolina

[X]

Rate Southwest Frito Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Southwest Frito Pie Recipe

Prep: 20 min. Cook: 25 min.

Yield: 6 Servings

20 25 45

Ingredients

2 pounds lean ground beef (90% lean)
XKick-up the flavor
With Johnsonville Italian Sausage.
Featured Sponsor
3 tablespoons chili powder
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
2 cups water
1 can (15 ounces) pinto beans, rinsed and drained, optional
4-1/2 cups corn chips
2 cups shredded lettuce
1-1/2 cups (6 ounces) shredded cheddar cheese
3/4 cup chopped tomatoes
6 tablespoons finely chopped onion
Sour cream and minced fresh cilantro, optional

Directions

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.
Add the beans, if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until thickened, stirring occasionally.
To serve, divide chips among six serving bowls. Top with beef mixture, lettuce, cheese, tomatoes and onion; garnish with sour cream and cilantro, if desired. Yield: 6 servings.

Nutritional Facts 1 serving (calculated without beans and sour cream) equals 615 calories, 38 g fat (16 g saturated fat), 143 mg cholesterol, 915 mg sodium, 25 g carbohydrate, 3 g fiber, 43 g protein.

Originally published as Southwest Frito Pie in Taste of Home August/September 2011, p78

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Southwest Frito Pie

Southwest Frito Pie

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-7) of 7 reviews

Sort Reviews:

Reviewed on May. 09, 2013 by VictoriaElaine

I really wanted to like this recipe. The chili powder was overpowering & bland. Perhaps it could be made better with a sauce. It was quite dry on top of being blah.

Reviewed on May. 21, 2012 by half_pint

I just made this for the first time and thought it was fabulous. Very easy and very tasty. I am not a big fan of chili powder so I used much less than called for. I also used southwest-style garlic pinto beans, which had much more flavor than plain pinto beans and significantly added to the taste of the dish. I also recommend using fresh pico de gallo instead of plain tomatoes and onions.

Reviewed on Nov. 06, 2011 by veggiemama

So easy to make and everyone in the family enjoys it.

Reviewed on Oct. 15, 2011 by crazy4sushi

Without the toppings this was pretty tasteless and bland. It was better after it was all assembled. I would suggest using a can of tomatoes instead of water. I had to add taco seasoning to get this to taste better. Pretty much turning it into taco meat. But it was better than just the chili powder and garlic powder by themselves. Adding black beans instead of pinto beans will make this more Southwestern.

Reviewed on Aug. 02, 2011 by TessaMB

Definetly comfort food. I did a "do your own" bar with all the toppings so people could pick and choose the tomatoes, sour cream, lettuce, cilantro etc. LOVED IT!

Reviewed on Jul. 26, 2011 by msjreg

I halved the recipe. I thought it was very tasty and I will make this again.

Reviewed on Jul. 26, 2011 by HilaryM

My young daughters LOVED it and asked if they could have it for dinner again the next night! We like lots of beans, so I would put in two cans next time!