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

Southwest Frito Pie Recipe

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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


  • 2 pounds lean ground beef (90% lean)
  • 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 Fritos 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 so: 615 calories, 38g fat (16g saturated fat), 143mg cholesterol, 915mg sodium, 25g carbohydrate (2g sugars, 3g fiber), 43g protein


  1. In a 6-qt. stockpot, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Stir in chili powder, flour, salt and garlic powder until blended. Gradually stir in water and, if desired, beans.
  2. Bring to a boil. Reduce heat; simmer, uncovered, 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. If desired, top with sour cream and cilantro. Yield: 6 servings.
Originally published as Southwest Frito Pie in Taste of Home August/September 2011, p78

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Reviewed Aug. 31, 2015

"My family has loved this recipe for years and I always serve it to guests and they always rave about it and ask for the recipe! Good job!"

Reviewed Aug. 10, 2015

"I am a New Mexico native.....this recipe is incredible! A nice taste of home."

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. :)"

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!"

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."

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