Volume 23, Number 12: December 2022

Delicious! Delicioso! Délicieux! Läckert! Köstlich! ???! ??????!

Frito Pie

Submitted by Katherine Pettus
IAHPC Senior Advocacy and Partnerships Director

Frito Pie is a staple of school fundraisers in the US state of New Mexico, where I raised my three boys and lived on and off for more than 20 years. The basic version is made with ground meat—beef, pork, turkey, venison, or a blend—mixed with chile, preferably New Mexico red (powder) or green (roasted and peeled), fried with onions, garlic, and oregano (or not) and then topped with a salad mixture, grated cheese, and raw onions. Vegetarians can replace the meat with beans. 

When made at home, Frito Pie begins with a handful of Fritos corn chips in a single-serving bowl. At Frito Pie concession stands I have worked at, the meal is made and sold in individual Frito bags, which serve as bowls. Our household of growing boys and their friends looked forward to Frito Pie Fridays, serving themselves from a crockpot of chile and party-sized bags of chips at one end of the countertop, with an array of toppings at the other end. The red chile version, below, is more accessible than one made with roasted fresh green chiles. I don’t know if Fritos are sold where you live, but you can use any tortilla chips. When my sister was ill and bedbound in her last years, it was a real treat for us to sit and eat Frito Pie together.

Frito Pie

(Serves 5-6. Add beans to extend the quantity.)

Ingredients 

• 2 onions, chopped (I like the sweet ones): one for frying, one for topping
• 1 or 2 cloves garlic, minced (optional)
• 1 lb. ground meat 
• 3 Tbsp. olive oil
• 1 heaping Tbsp. flour
• 1 cup water or stock
• 3 heaping Tbsp. powdered red chile (mild, medium, or hot depending on taste. I use medium.)
• (if using the vegetarian option) 1 or 2 cups canned or cooked beans, preferably pinto or Anasazi
• 2 pinches oregano, fresh or dried (optional)
• Salt and pepper to taste. 
• 1 or 2 large bags corn chips, preferably Fritos
• Shredded lettuce, chopped tomato, chopped fresh cilantro
• Grated cheese (a Monterey Jack/cheddar mix works well)

Instructions

1. Heat oil in a pan on low. Add and soften 1 chopped onion and garlic, if using. Add the meat and cook until brown. Add the flour to make a roux (paste). 
2. When the oil has absorbed the flour (don’t let it burn!) stir in the chile powder until the consistency is smooth. 
3. Gradually add water or stock to the roux until it thickens, then bring it to a slow simmer, making sure to get the lumps out of the flour and chile powder as they mix with the liquid. 
4. Add the beans, if using. Simmer the mixture gently for 10-15 minutes, adding pinches of oregano and seasoning to taste. I then put it all in a crockpot to keep warm and be available throughout the day for all comers. 
5. To serve: Put a handful of Fritos in a single-serving bowl, ladle on a scoop of chile, top with lettuce, tomato, cilantro, raw onions, grated cheese, and enjoy! Savor the variety of textures and flavors that sneaks in all the food groups. 

Cook’s note: Frito Pie can also be made as a baked casserole. The variations are infinite!

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