Table of Contents

Sunset Magazine’s Frito Pie: A Culinary Throwback

The scent of chili simmering on the stove instantly transports me back to high school football games. Under the stadium lights, nestled among the bleachers, there was always a makeshift concession stand. The star of the show? Frito Pie. Not served in a bowl, mind you, but straight from the crinkly bag, a salty, savory, utterly perfect mess of comfort food. This version, adapted from Sunset Magazine, elevates the experience just a touch, while still retaining all the nostalgic charm.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Servings: 6
Yield: 6 bowls
Dietary Type: Not specified

Ingredients

2 lbs lean ground beef (7% fat)
1 tablespoon garlic powder
1 teaspoon salt
2 tablespoons all-purpose flour
1 (15 ounce) can black beans, rinsed and drained
3 tablespoons ground dried New Mexico chiles or 3 tablespoons regular chili powder
4 1/2 cups Frito corn chips (15 ounce bag)
6 tablespoons finely diced white onions
1 1/2 cups shredded good quality cheddar cheese
2 cups finely shredded iceberg lettuce
3/4 cup diced fresh tomato

Suggested Toppings:

Sour cream
Green onion
Black olives
Jalapeno

Equipment Needed

Large skillet or pan
Slotted spoon
Six individual-sized bowls (or one large serving bowl)

Instructions

In a large pan over medium-high heat, combine the ground beef, garlic powder, and salt. Stir continuously until the beef is crumbly and well browned, approximately 6 to 8 minutes. Ensure there are no large clumps of beef remaining.
Using a large slotted spoon, push the beef mixture to one side of the pan. Tilt the pan slightly so that the rendered liquid runs to the opposite side. This step separates the fat from the beef for a slightly healthier (but still delicious) result.
Sprinkle the flour into the accumulated liquid. Stir the flour into the liquid until it forms a smooth paste, then thoroughly mix the flour mixture with the beef. This creates a roux that will thicken the chili.
Add 2 cups of water, the drained black beans, and the ground dried New Mexico chiles (or regular chili powder). Stir the mixture continuously until it comes to a boil and thickens, about 8 minutes. Remember to scrape the bottom of the pan to prevent sticking and burning. Reduce heat if needed to prevent splattering.
Spread about 1/3 cup of Fritos corn chips in each of six individual-sized bowls. Distribute the finely diced white onions equally on top of the chips. This layer of chips creates a delicious base for the Frito Pie.
Divide the chili equally among the bowls, layering it over the chips and onions. Generously top each bowl with the shredded cheddar cheese, followed by the finely shredded iceberg lettuce and diced tomato.
Add more salt to taste, if desired. Remember that the Fritos are already quite salty, so season cautiously.

NOTE: For large party gatherings, you can triple the recipe and prepare this buffet-style, allowing each person to “build their own” Frito Pie. For the brave, be sure to have sliced fresh jalapenos available as a garnish.

Expert Tips & Tricks

For a richer, deeper chili flavor, consider browning the ground beef in bacon fat instead of vegetable oil. The smoky notes of bacon will complement the other ingredients beautifully.
If you prefer a smoother chili, use an immersion blender to partially blend the mixture after it has thickened. Be careful not to over-blend, as you still want some texture.
To prevent soggy Fritos, assemble the pies just before serving. If you need to prep ahead, keep the chili warm in a slow cooker and store the toppings separately.
For a spicier chili, add a pinch of cayenne pepper or a dash of hot sauce to the mixture while it is simmering. Start small and adjust to your taste preference.
If you can’t find ground dried New Mexico chiles, ancho chili powder is a good substitute. It has a similar fruity, mild heat.
A dollop of guacamole instead of, or in addition to, sour cream is a delightful addition.

Serving & Storage Suggestions

Serve Sunset Magazine’s Frito Pie immediately for the best texture and flavor. Garnish with your choice of toppings, such as sour cream, green onions, black olives, and jalapenos.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Keep in mind that the Fritos will soften over time. To reheat, warm the chili in a saucepan over medium heat or in the microwave. Add fresh Fritos and toppings just before serving. It is not recommended to freeze Frito Pie due to the texture changes that occur upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	475.8 kcal	N/A
Calories from Fat	224 g	47%
Total Fat	24.9 g	38%
Saturated Fat	12.2 g	61%
Cholesterol	127.9 mg	42%
Sodium	668 mg	27%
Total Carbohydrate	18.6 g	6%
Dietary Fiber	5.6 g	22%
Sugars	2.3 g	N/A
Protein	42.9 g	85%

Note: Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

Vegetarian Frito Pie: Substitute the ground beef with plant-based crumbles or a mixture of lentils and chopped vegetables.
Spicy Frito Pie: Add a chopped chipotle pepper in adobo sauce to the chili for a smoky, spicy kick.
White Chicken Frito Pie: Replace the ground beef with shredded cooked chicken and use a white cheese sauce instead of the chili.
Deluxe Frito Pie: Top with a drizzle of queso and a sprinkle of cilantro.
Tex-Mex Frito Pie: Add a can of diced tomatoes and green chiles (Rotel) to the chili for a Tex-Mex flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this ahead of time?
A: While the individual bowls are best assembled just before serving to prevent the Fritos from getting soggy, you can definitely make the chili ahead of time and store it in the refrigerator for up to 3 days.

Q: Can I use a different type of bean?
A: Absolutely! While the recipe calls for black beans, you can use kidney beans, pinto beans, or even a combination of beans. Choose your favorite!

Q: What if I don’t have New Mexico chiles?
A: Regular chili powder is a perfectly acceptable substitute. New Mexico chiles offer a unique flavor, but regular chili powder will still provide a delicious chili base.

Q: Can I make this in a slow cooker?
A: Yes, you can brown the ground beef on the stovetop and then transfer it to a slow cooker with the remaining chili ingredients. Cook on low for 4-6 hours, or on high for 2-3 hours.

Q: How do I prevent the Fritos from getting soggy?
A: The best way to prevent soggy Fritos is to assemble the pies just before serving. If you need to prep ahead, keep the chili warm and the Fritos in a separate airtight container.

Final Thoughts

Sunset Magazine’s Frito Pie is more than just a recipe; it’s a celebration of simple pleasures and bold flavors. It’s an invitation to gather around the table with loved ones and share a comforting, satisfying meal. So, ditch the fancy silverware, grab a bowl, and dig in! Don’t hesitate to make it your own with your favorite toppings and variations. I encourage you to try this recipe and let me know what you think. Perhaps pair it with a refreshing Mexican beer or a tangy margarita for the perfect Southwestern fiesta.

Sunset Magazine’s Frito Pie Recipe