Featured Recipe

Zesty Beef Frito Pie

Name: Zesty Beef Frito Pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 pound ground beef; 3 cloves garlic minced; 3/4 cup fresh or frozen corn; 15 oz canned black beans rinsed and drained; 1 cup smoky chipotle salsa; 1/2 cup chili sauce; 1 tablespoon taco seasoning; 1 1/2 cups shredded sharp cheddar cheese; 2 cups Fritos corn chips; Optional toppings shredded lettuce sliced jalapeños diced avocado sour cream chopped cilantro

By Kate

Created on 14 January 2026

Ground beef browned with garlic, tossed with corn, black beans, smoky chipotle salsa, and taco spices. Layered with sharp cheddar and crunchy Fritos before baking until bubbling and crisped. Swap black beans for kidney or pinto, chipotle salsa swapped with smoky adobo or classic tomato salsa. Cheese can be pepper jack for heat or Monterey Jack for milder melt. Cast iron pan cooks evenly, holds heat well. Watch for bubbling edges and crunchy chip layers on top. Fresh toppings like sliced jalapeños or scallions added after bake bring brightness and snap.

Prep: 15 min

Cook: 35 min

Total: 50 min

Serves: 4 servings

beef bake casserole Tex-Mex

Introduction

Brown meat garlic aromas fill the kitchen. That initial sizzle signals flavor building. Corn kernels pop with faint sweetness adding texture contrast to the meaty base. Beans hold moisture but not mushiness if watched – no stewing here. A smoky chipotle salsa brings just right heat without drowning out the dish. Cheese sprinkled thick makes a molten blanket — look for that melt, that golden crust around chip edges. Fritos on top? Will crisp under heat, giving bites crunch against creamy cheese and meat mix. Always test texture rather than time; oven temps vary. Fresh toppings cut richness and soften heat, giving that final zip. No fancy prep, just straightforward techniques hammering out comfort in every forkful.

Ingredients

1 pound ground beef

3 cloves garlic minced

3/4 cup fresh or frozen corn

15 oz canned black beans rinsed and drained

1 cup smoky chipotle salsa

1/2 cup chili sauce

1 tablespoon taco seasoning

1 1/2 cups shredded sharp cheddar cheese

2 cups Fritos corn chips

Optional toppings shredded lettuce sliced jalapeños diced avocado sour cream chopped cilantro

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About the ingredients

Ground beef should be fresh and not watery to keep final texture firm. Swap black beans for pinto or kidney beans – rinse well to cut excess salt or canning liquids. Corn works fresh frozen or canned drained. Using chipotle salsa over regular tomato salsa introduces smoky depth and moderate heat; adobo sauce or even a mild sriracha can sub in as a twist. Cheese choice affects melting: sharp cheddar gives tang and firmness while pepper jack adds heat; Monterey Jack offers milder melt and creaminess. Fritos preferred for crunch but tortilla chips or crushed corn nuts can work too. Garlic boosts meat flavor – use freshly minced to avoid bitterness. Rest meats after draining to reduce grease pooling in final bake. Tortilla chips or corn chips should be fresh and not stale to ensure crispiness after baking.

Method

Preheat oven 365°F convection or 350°F regular. Cast iron heats evenly holding steady temp.

Heat skillet medium-high. Toss in ground beef and garlic. Brown thoroughly no pink remaining. Stir often to break meat apart. Drain fat thoroughly to prevent soggy base.

Add corn black beans salsa chili sauce and taco seasoning. Stir only till heated through 3 to 5 minutes. Avoid overcooking beans or ingredients turn mushy.

Remove from heat. Scatter shredded cheddar evenly over meat mixture. Then crush Fritos lightly over cheese layer.

Bake uncovered 18 to 22 minutes until cheese melts and chips turn golden brown crisp on edges. Look for bubbling juices around edges as signal.

Remove. Add fresh toppers if desired like jalapeños or avocado slices for punch and creaminess contrast.

Serve straight from skillet. Let rest 5 minutes to settle layers before digging in.

Technique Tips

Cast iron skillet is key for even cooking plus oven to table flair. Browning meat thoroughly builds flavor – avoid steaming by maintaining medium-high heat and draining excess fat. Add ingredients only after meat cooked through to prevent overcooking beans and corn; just heat briefly to keep structure intact. Cheese goes before chips so it binds meat and chips together under heat. Chips added last trap heat and crisp up nicely but avoid soggy layers by not covering entire surface. Baking uncovered allows moisture to escape yielding crisp chip edges and cheese crust. Baking times vary by oven; best judge by bubbling edges and visual crisping. Rest skillet post-bake to let layers settle and juices redistribute so topping stays firm rather than runny. Fresh toppings added post-bake maintain texture and freshness – add sour cream or diced avocado for cooling contrast. Serve direct from skillet; utensils to break through crisp chip topping to reach gooey layers below.

Chef's Notes

💡 Keep ground beef not watery. Fresh, packed well. Drain fat to avoid sogginess. Brown well for that aroma. Hear the sizzle. Watch for no pink. Garlic adds kick; don't burn it.
💡 Layering matters. Cheese gets sticky, binds to Fritos nicely, not too thick. Sprinkle on top, then add crushed chips. Don't cover fully, crisp edges needed.
💡 Baking time? Varies by oven. Look for bubbling edges and golden chips. Don't rush; let it cook. Crisp texture is key. Rest after out of oven for layers to settle down.
💡 Swap beans easily, kidney or pinto work well. Rinse can beans to cut salt. Use corn—frozen or canned. Fresh if you got it. Ensure even mix, avoid mush.
💡 Fresh toppings later; they bring life, contrast creamy cheese. Add jalapeños for heat. Fresh cilantro brightens flavor.
💡 faq: []
💡 q: What to do if beef is greasy? a: Drain well during cooking. Paper towels help soak excess. Don’t skip that step.
💡 q: How to maintain crunch? a: Use fresh chips, Fritos. Avoid covering during bake. Kinda essential for texture.
💡 q: Can I use ground turkey instead? a: Sure, lighter in fat. Flavor changes too. Just watch for dryness; adjust seasoning.
💡 q: Leftovers storage tips? a: Airtight container. Fridge max 3 days. Reheat, but chips won’t stay crunchy. Issue there.