This easy Frito pie comes together in one skillet in 30 minutes. Seasoned ground beef simmers with tomatoes, black beans, and corn, then gets piled with melty cheese and a crunchy layer of Fritos on top. It’s a family friendly dinner that always disappears fast!

Easy Frito pie in a cast iron skillet topped with melted cheese, crunchy Fritos, and fresh cilantro.

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This Frito Pie with Ground Beef is a Classic

Frito pie is one of those dinners that earns its spot on repeat. It’s quick enough for the chaos between school pickup and soccer practice, but it still feels like a real homemade meal, not something pulled out of a box. Everything cooks in one skillet, leftovers reheat beautifully, and the crunchy Fritos on top keep kids interested in a way that plain chili never quite manages.

It’s basically a mashup of homemade chili and ground beef tacos, with the same fun crunch as a walking taco. Serve it straight from the skillet on a busy weeknight, or scoop it into bowls before heading out the door.

XO - Jamielyn

Ingredient Notes

Frito pie ingredients including ground beef, Fritos, shredded cheese, black beans, corn, diced tomatoes, tomato sauce, and taco seasoning.

Find the full printable recipe with specific measurements below.

  • Ground beef: You’ll need about 1 lb of lean ground beef. I’m not looking for extra moisture or a ton of beefy flavor from extra fat in this recipe, so lean is perfect.
  • Diced onion: Gets cooked with the beef until soft for extra flavor. The beef gives the onion flavor and the onion gives the beef flavor.
  • Seasoning: Salt, taco seasoning, and chili powder. You can use more or less of any of them to suit your tastes.
  • Tomato sauce & diced tomatoes: If you like a little heat, you can swap the diced tomatoes with Rotel which is diced tomatoes with green chiles.
  • Black beans & corn: For extra Tex Mex flavor and to bulk up the meat mixture a bit.
  • Fritos: Strips of fried corn chips that are deliciously seasoned and slightly salty.
  • Shredded cheese: I use a Mexican blend for even more signature taco flavor, but use what you like. Cheddar cheese also works.

How to Make Frito Pie

Brown the beef and onion. Cook them together in your skillet over medium-high heat until the beef is no longer pink and the onions are soft, about 6 to 8 minutes. If your beef isn’t lean, drain off the extra grease now or you’ll end up with a greasy layer pooling under the cheese later.

Stir in the taco seasoning, chili powder, and tomato sauce, then simmer 3 to 5 minutes until it thickens up. You want it saucy but not soupy.

Browned ground beef in a cast iron skillet topped with black beans, corn, and diced tomatoes before stirring together for easy Frito pie.

Add the diced tomatoes, black beans, and corn. Give the chili add-ins another 2 minutes on the heat so everything warms through and the flavors marry. Taste here and adjust the salt or seasoning before it goes in the oven, since the Fritos add a lot of salt on top.

    Frito pie filling with seasoned ground beef, black beans, corn, and diced tomatoes simmering in a black cast iron skillet.

    Pull the skillet off the heat first, then sprinkle the cheese evenly over the beef mixture. Add the Fritos right on top in a generous layer. Don’t crush them, the whole point is that big crunch.

    Slide the skillet into a 350°F oven for 10 to 15 minutes, until the cheese is fully melted and you can see it bubbling around the edges. Any longer and the Fritos start to go soft, which defeats the purpose.

    Frito pie in a cast iron skillet topped with melted cheese, crunchy Fritos, and fresh cilantro, with a wooden spoon resting on the side.

    Frito pie is at its best straight out of the oven while the chips are still crunchy. Pile on your favorite toppings and dig in.

    Close up of baked Frito pie in a skillet with a wooden serving spoon scooping out a portion.

    Serving Suggestions

    Frito pie is a “load it up” kind of dinner, and the right toppings turn a good skillet into a great one. A few combos I keep coming back to:

    • Cool and creamy: sour cream and diced avocado (or a scoop of guacamole) to balance the salty Fritos.
    • Fresh crunch: shredded iceberg lettuce, diced tomato, and thinly sliced green onions.
    • Heat lovers: pickled jalapeños and a drizzle of hot sauce, or swap to fresh sliced jalapeños if you want it brighter.
    • Tangy kick: a spoonful of salsa or pico de gallo, plus chopped cilantro.
    • Cheese on cheese: more shredded cheese never hurts, but a crumble of cotija or queso fresco takes it up a notch.

    Set everything out in little bowls and let everyone build their own. Kids especially love it when they get to top their own dinner.

    Round out the meal with a side of sweet cornbread, a simple green salad, or Mexican rice if you’ve got hungrier eaters. Leftovers reheat well in the microwave too, just add a fresh handful of Fritos on top so you still get that crunch.

    Tips for the Best Frito pie

    • Fritos on top or on the bottom? On top gives you the classic crunchy casserole. On the bottom turns it into more of a soft tortilla-style layer, which some folks (especially Texans) swear by. Try both and pick your team.
    • Use canned chili in a pinch. Two cans of your favorite chili can sub for the beef, tomato sauce, and beans if you need an even faster dinner.
    • Taste before you bake. Once the cheese and chips are on, you can’t adjust the seasoning. Give the filling a taste and bump up the salt or chili powder if it needs it.
    • Let it rest 5 minutes after baking. The sauce sets up just enough so it scoops cleanly instead of running all over the plate.

    Easy Variations

    • Swap the meat: ground turkey or ground chicken both work. Just add a little olive oil to the pan since they’re leaner.
    • Make it vegetarian: skip the beef and add a second can of beans (pinto, kidney, or another black).
    • Change up the beans: kidney or pinto in place of black beans both hold up well.
    • Bring the heat: sub Rotel for the diced tomatoes, or add red pepper flakes, a dash of cayenne, or a chopped jalapeño with the onions.
    • Add veggies: chopped bell pepper or two cloves of minced garlic cooked with the onions adds another layer of flavor.
    • Casserole-style: if you don’t have a cast iron skillet, an 8×8 or 9×13 casserole dish works great. Just transfer the filling before adding the cheese and chips.
    Serving a scoop of Frito pie from the cast iron skillet.

    Need more comfort food dinners? Try hamburger casserole, taco lasagna, and chili and cornbread skillet.

    More Chili Recipes to Try

    Frito pie in a cast iron skillet topped with melted cheese, crunchy Fritos, and fresh cilantro, with a wooden spoon resting on the side.

    Easy Frito Pie Recipe

    5 from 6 votes
    Recipe by: Jamielyn Nye
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 6
    One skillet Frito pie with seasoned ground beef, beans, corn, and crunchy Fritos. Ready in 30 minutes.
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    Video

    Equipment

    • 1 10-inch cast iron skillet

    Ingredients 

    • 1 pound lean ground beef
    • ½ cup diced onion
    • 1 teaspoon kosher salt , more to taste
    • 1 ½ – 2 Tablespoons taco seasoning , more to taste
    • 1 Tablespoon chili powder
    • 1 cup tomato sauce
    • 1 (14.5-ounce) can diced tomatoes , or Rotel
    • 1 (15-ounce) can black beans , rinsed and drained
    • 1 cup corn
    • 1 1/2-2 cups Fritos® corn chips
    • 1 1/2-2 cups shredded Mexican cheese blend , divided

    Optional toppings: Sour cream, Shredded lettuce, Guacamole, Salsa, Cilantro

    Instructions

    • Preheat the oven to 350°F.
    • In a 10-inch cast-iron skillet, cook the beef and onion over medium-high heat until the beef is no longer pink. Stir in taco seasoning, chili powder, and tomato sauce. Bring to a boil and reduce heat to low. Simmer 3-5 minutes, or until slightly thickened.
    • Stir in tomatoes, beans, and corn. Simmer an additional 2 minutes. Remove from heat and top with shredded cheese. Then sprinkle the fritos over top.
    • Bake 10-15 minutes, or until cheese is melted and bubbly.
    • Top with your favorite toppings to serve.

    Last step: Please leave a comment and rating after you make the recipe.

    Notes

    Storage: Store in an airtight container in the refrigerator up to 4 days. 
    Freezer instructions: Freeze the cooked beef mixture in airtight container up to 3 months. When ready to eat, place in the refrigerator to thaw overnight and assemble the pie with Fritos right before cooking.
     

    Nutrition

    Calories: 671kcal, Carbohydrates: 63g, Protein: 37g, Fat: 32g, Saturated Fat: 9g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 70mg, Sodium: 1064mg, Potassium: 987mg, Fiber: 11g, Sugar: 6g, Vitamin A: 1030IU, Vitamin C: 13mg, Calcium: 577mg, Iron: 6mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.