Tex Mex

Frito Pie

Name: Frito Pie
Total time: 35 min
Yield: 6 servings
Cuisine: Tex Mex
Ingredients: 1 lb ground beef; 2 tbsp chili powder; 1 tsp ground cumin; 1 tsp garlic powder; 14.5 oz can diced tomatoes; 1 cup beef broth; 8 cups corn chips; 2 cups shredded cheddar; 1/2 onion, diced; 1/2 tsp salt

Marisol @marisol_elpaso

Frito Pie is Tex Mex home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

35 min Easy Gluten free Halal

Watch how to cook Frito Pie

Someone making it start to finish, so you can see what the steps look like.

Serve it with

A Tex Mex dinner is a plate rather than a single dish. These are the courses that normally sit beside Frito Pie, read from the same composition Dinejot builds a real meal from.

The protein alongside
- Black Beans with Cumin and Lime
  
  15 min
What it is eaten with
- Refried Beans
  
  25 min
The sharp little thing
- Guacamole Casero
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Frito Pie carries dairy. It is free of the remaining 9 allergens on that list.

Every tracked allergen in Frito Pie
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	Yes	Carne Guisada
Gluten	No
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 570 kcal
Protein: 25 g
Carbs: 28 g
Fat: 40 g
Fiber: 2 g
Sugar: 4 g
Sodium: 860 mg
Saturated fat: 16 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Frito Pie takes about 35 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.