If you’ve ever had a Frito pie, most likely it’s been served in a bag or a bowl of Fritos corn chips smothered in red chile, seasoned ground beef and beans, topped with grated cheese and onion. It’s one of our tastiest guilty pleasures and when the Fritos go on sale it’s time to make Frito pies. I often wondered how it would taste with green chile and decided to give it a try. I went to the freezer for a jar of green chile sauce and found that I had used the last jar and there was none to be found. Not to worry, I always have a backup in the pantry. A jar of 505 Flame Roasted Green Chile is my go to sauce when I don’t have homemade. I used to find in it Kansas and apparently it’s marketed in many Walmart, Sam’s Club and Costco’s around the country so even if you don’t live in NM you may be able to find it in your area. The key to making a green chile Frito pie is to be generous with the green chile and add enough broth to make the texture saucy but not soupy. Pinto beans are traditionally added, however Joe isn’t going to change his ways even for tradition so I only added beans to my pie. We garnished them with lettuce, tomato, onion and grated cheese. I can’t believe I didn’t try this sooner. Green Chile Frito Pie is here to stay, we love it and I hope you will too!
Over medium high heat brown the ground beef in a small dutch oven or a medium skillet.
Once the ground beef has browned, drain any excess grease that has cooked out. Blot with a paper towel and return to the skillet. Add 2 teaspoons of seasoning and stir to combine.
Add 1 1/2 cups of green chile sauce to the ground beef and stir well.
Add 1 1/2 cups of chicken or beef broth. I prefer chicken broth but beef can also be used.
I have my pinto beans simmering on the stove beside the ground beef and green chile mixture. You can use homemade pinto beans or even canned. Since Joe doesn’t eat beans, I usually just open a can. It’s hard to make a pot of beans for just one.
I scooped out about half the meat mixture for Joe and added beans to the remainder of the mix.
Add a layer of Fritos to your favorite bowl and ladle meat, beans and green chile over top. I love this bowl that was made by The Red Earth Studio in my hometown (Tucumcari, NM). It’s featured at “Made in New Mexico” located in Taos, NM or can be ordered online.
Top it off with shredded lettuce, chopped tomato, chopped onion and grated cheese.
Green Chile Frito Pie
Bag of Frito’s Corn Chips
1 pound Ground Beef 85% or 93%
2 teaspoons Burrito Seasoning, recipe follows
1 1/2 cups Green Chile Sauce (I used 505 Southwestern Flame Roasted Green Chile)
1 1/2 cups Chicken Stock, I used Better than Bouillon mixed with water
1 1/2 cups Pinto Beans, optional
Garnish with shredded lettuce, chopped tomatoes, chopped onion, and grated cheese
Heat a cast iron skillet or small dutch oven over medium high heat. Add ground beef and break apart with a wooden spoon. Brown ground beef until it is cooked throughout. Drain any excess grease from the ground beef and blot with paper towels. Return to skillet. Add 2 teaspoons of burrito seasoning. Stir well. Add green chile sauce, chicken stock, and pinto beans to the seasoned ground beef. Stir well. Let simmer for 2 – 3 minutes.
To assemble Frito Pie: Arrange Frito corn chips in individual bowls. Ladle meat, beans and green chile over top. Garnish with shredded lettuce, chopped tomato, chopped onion and grated cheese.
1 teaspoon Ancho Chile, ground
1 teaspoon Guajillo Chile, ground
1 teaspoon Green Chile Salt (1 part sea salt ground, 1 part green chile powder)
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Coriander
1/4 teaspoon Chile de Arbol, ground
Combine all spices together. Any unused seasoning can be stored in a plastic zip lock bag for later use.
Makes 4 – 6 Frito Pies depending on size
For a traditional Red Chile Frito Pie try my New Mexico Frito Pie
11 thoughts on “Green Chile Frito Pie”
Dorothy's New Vintage Kitchen
This is a fun idea! So many possibilities.
Frito Pie used to be something you found at a festival or state fair, but since we moved back to NM we find it at many restaurants around town. They are fun to eat . . . in moderation!
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Dorothy's New Vintage Kitchen
All things in moderation, even moderation…
this is one of those dishes that I eat when I know I’ll feel really guilty about eating it, but not care. 🙂 I’ve never made is at home – just too dangerous, but when we eat at La Choza in Santa Fe, I get it with red. I love it with green as well and yours look quite delicious! Now I’m craving this.
I make Frito Pie more often than I should, Joe fell in love with it when we moved back and orders it any time we find it on a local menu.
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Karen (Back Road Journal)
I haven’t had frito pie in years and you have inspired me to make some soon.
Both Joe and I have rediscovered Frito Pie. Years ago we only ate them at State Fairs and festivals but these days you will find them at many of the local restaurants.
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Just an historical note, Frito Pie used to be served directly in the Fritos bag at the old 5 and dime on the Santa Fe Plaza (gone the way of all things).
Are you sure they quit serving them in the bag at the 5 and dime in SF? It wasn’t that long ago that we visited SF and the lady who makes them was still serving them. If you are looking for a recipe for the 5 and dime Frito Pie, I posted a copycat recipe in 2015 (served in a bag) that I think is pretty darn good! Here’s the link . . . https://aninspiredcook.com/2015/10/15/new-mexico-frito-pie/