Southwest Frito Pie Recipe
- 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
- 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.
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
"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!"
"I am a New Mexico native.....this recipe is incredible! A nice taste of home."
"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. :)"
"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 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."
"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."
"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."
"So easy to make and everyone in the family enjoys it. We are vegetarians so I use the Moningstar Farms veggie crumbles instead of ground beef."
"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."
"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!"
"I halved the recipe. I thought it was very tasty and I will make this again."
"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!"