Whip Up This Easy Frito Pie Recipe

Baked Frito Pie with Black Olives, Tomatoes, Green Onions, Jalapenos, Salsa, Guacamole, and Sour Cream

Sometimes the most rewarding meals also happen to be the easiest to whip together. You might already have all the ingredients for this hearty Frito pie in your kitchen, so give it a try the next time you need to make dinner in a flash.

What You’ll Need

To make a Frito pie, you’ll need two cans of Rotel, about 10 ounces each, and drained of any liquid. You’ll also need a couple of cans of chile, and if you plan to use homemade chile, you’ll need about 30 ounces total. The recipe calls for three cups of shredded sharp cheddar cheese as well. As the name implies, this dish wouldn’t be complete without a bag of Frito chips, and you can divide the bag into thirds to use with each layer of the pie.

Layer By Layer

A few things will have to heat up before you get started, so pre-heat your oven to 350 degrees Fahrenheit while keeping the chile warm on the stovetop. In a skillet or baking dish, lay out a foundation of Fritos, then add on an even layer of chile followed by Rotel. After you’ve added a second layer of chips, load them with a cup and a half of the cheddar cheese, then follow with the rest of your chile. Finish off the bag of Fritos with one more chip layer, then top it with the rest of the cheese. The pie then goes in the oven for 25 to 30 minutes, cooking on the middle rack until the cheese has fully melted and begun bubbling.

Improvising and Substitutions

When you’re ready to serve the Frito pie, pair it with salsa, guacamole, or something to cut the heat like sour cream. You can also lay out a variety of toppings like chopped onions, olives, or jalapeños to let everyone garnish it as they please. If you’re not interested in sharp cheddar, it’s fine to swap it out for mild cheddar. You can also make your own chile if you prefer that over the store-bought stuff. Like the old chile recipes that spread through the U.S. from our city years ago, there’s no need for beans in the chile filling, but you can certainly serve them as a side.

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