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Southwest Frito Pie Recipe
Southwest Frito Pie Recipe photo by Taste of Home

Southwest Frito Pie Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES: 6 servings

Ingredients

  • 2 pounds ground beef
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    With Johnsonville Italian Sausage.

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  • 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

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.

Directions

  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. Top with beef mixture, lettuce, cheese, tomatoes and onion; garnish with sour cream and cilantro, if desired. Yield: 6 servings.
Originally published as Southwest Frito Pie in Taste of Home August/September 2011, p78

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.

Reviews for Southwest Frito Pie

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 25, 2014

I read all the reviews about its blandness and, though I hate when people tweak a recipe and talk endlessly about it in their review, I thought it was warranted. I made sure to cook the onion in with the ground beef, as well as two crushed garlic cloves. I replaced one cup of the water with beef broth and added a bit of taco seasoning to the meat mixture before I cooked off the liquid. (Decreased the chili powder, so it was a trade-off.) That was the ticket--not bland in the slightest. :)

MY REVIEW
Reviewed Nov. 27, 2013

I made this tonight. Very good! I made mine with the pinto beans (I had a 30 oz can that I used). I let the recipe simmer most of the liquid off of it before serving. It was a make again for us!

MY REVIEW
Reviewed Oct. 31, 2013

My family loves mexican food..but I was alittle disappointed in the taste of this recipe. I added more chili and garlic powder but still it was missing something.

MY REVIEW
Reviewed Jul. 27, 2013

Fantastically satisfying!

MY REVIEW
Reviewed May. 9, 2013

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.

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