TOTAL TIME: Prep: 15 min. Cook: 2 hours
MAKES: 6 servings


  • 2 pounds ground turkey or beef
  • 1 medium onion, chopped
  • 2 envelopes chili seasoning mix
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 cup shredded cheddar cheese
  • 3 cups corn chips
  • Sour cream, minced fresh cilantro and additional chopped onion, optional

Nutritional Facts

1-1/3 cups (calculated without sour cream): 524 calories, 26g fat (8g saturated fat), 118mg cholesterol, 1662mg sodium, 33g carbohydrate (5g sugars, 6g fiber), 41g protein.


  1. In a large skillet, cook turkey and onion over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; stir in chili seasoning. Transfer to a 3- or 4-qt. slow cooker. Pour tomatoes and tomato sauce over turkey.
  2. Cook, covered, on low 2-3 hours or until heated through. Stir turkey mixture to combine. Top with beans. Sprinkle with cheese. Cook, covered, 5-10 minutes or until cheese is melted. Top with chips. If desired, serve with sour cream, minced cilantro and additional onion. Yield: 6 servings.
Originally published as Upside-Down Frito Pie in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2016, p27

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Angel182009 User ID: 6228642 255885
Reviewed Oct. 24, 2016

"This was fantastic and had the whole family begging for seconds. Instead of using the slow cooker I did it all on the stove top. It was a quick and easy meal."

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