Frito Pie with Brisket
intro
A hearty, crunchy Tex-Mex comfort classic layered with smoky brisket, spiced bean chili, melted cheddar, and crisp Fritos, built for casual crowd gatherings.
Ingredients
Steps
Sauté the aromatics
Heat 15ml neutral canola oil in a 10-inch cast iron skillet over medium heat (350°F/175°C). Add 150g diced yellow onion and cook for 5 minutes until soft and translucent, then stir in 9g minced garlic, 14g chili powder, 6g ground cumin, 2g smoked paprika, 5g kosher salt, and 1g black pepper. Cook for 30 seconds until fragrant, taking care not to burn the garlic which will turn bitter.
Simmer chili base
Pour 240ml tomato sauce and 425g drained, rinsed pinto beans into the skillet with the spiced aromatics, stirring to fully combine. Bring the mixture to a gentle simmer, then reduce heat to medium-low (275°F/135°C), cover, and cook for 10 minutes, stirring occasionally to prevent sticking to the pan bottom, until the sauce thickens slightly.
Fold in chopped brisket
Add 340g chopped smoked brisket to the simmering chili base, stirring gently to coat every piece in spiced sauce. Let the mixture cook uncovered for 5 minutes over medium-low heat, so the brisket absorbs sauce flavors and warms through completely, reaching a safe internal temperature of 165°F/74°C.
Layer chips and cheese
Remove the skillet from stovetop heat. Evenly spread 113g (1 cup) of Fritos corn chips over the top of the brisket chili, then sprinkle 170g (1.5 cups) of shredded sharp cheddar over the chips. Transfer the skillet to a preheated 375°F/190°C oven, and bake for 8 minutes until the cheese is fully melted and bubbly around the skillet edges.
Add fresh toppings
Carefully remove the hot skillet from the oven using oven mitts to avoid burns. Top the melted cheese with the remaining 114g (1 cup) of Fritos for extra crunch, 40g pickled jalapeño slices, 25g sliced green onion, and the remaining 56g (1/2 cup) shredded cheddar. Let the dish rest for 3 minutes so residual heat melts the top layer of cheese.
Portion and serve
Scoop generous 1.5-cup servings of the layered Frito pie into wide, shallow bowls, topping each portion with 28g (2 tablespoons) of sour cream. Serve immediately while the chips are still crisp and the cheese is hot and stretchy for the best texture.
Tips
2.Skip cooking brisket from scratch for this recipe: leftover smoked brisket from a previous BBQ, or pre-smoked brisket purchased from a local barbecue shop, cuts down total cook time drastically.
3.Customize heat levels to taste: add 0.5g (1/4 teaspoon) cayenne pepper and extra pickled jalapeños for a spicy kick, or leave out jalapeños entirely for a mild, kid-friendly serving option.
OMG y’all, this Smoky Brisket Frito Pie was the STAR of our neighborhood potluck last weekend! I smoked a brisket the day before just to have leftovers for this, and it was so worth it. The smoky meat paired with the crunchy Fritos, melty cheese, and that little kick of jalapeño? *Chef’s kiss* Even my husband who swears he ‘doesn’t like casserole-style food’ went back for thirds. Will absolutely be adding this to our regular rotation!
Great weeknight recipe! I was worried a medium-difficulty dish would be too much after work, but it came together right at 35 minutes like the recipe said. I swapped the pickled jalapeños for fresh ones because that’s what I had, and it was still SO good. Meal prepped four portions for lunches this week and they’re holding up great so far.
Made this after a long day hiking Camelback Mountain and it was an absolute game changer! I used store-bought pre-smoked brisket from my local butcher to cut down on prep, and it still tasted like I spent hours on it. Perfect comfort food, not too heavy, just enough smoky flavor. Will be making this after every big hike from now on.
My kids loved it! Repeat: my two super picky kids who turn their nose up at 90% of the dinners I make both cleaned their plates and asked if we could have this ‘Frito chili stuff’ again next week. I did leave out the jalapeños for them and added a little dollop of sour cream on top, and it was perfect. Already sent the recipe to my sister who has three kids of her own.
First time ever cooking with brisket and I was so nervous this would turn out bad, but the instructions were super easy to follow! The only issue I had was my cheese didn’t get as bubbly as the photos, but I think my oven runs a little cool. Flavor was still off the charts though, even my roommate who’s a professional line cook said it was restaurant quality.
Took this to my church potluck last Sunday and people were literally asking me for the recipe before I even set the dish down! The smoky brisket is so much better than the regular ground beef Frito pie I grew up eating. I added a can of drained black beans and a handful of corn to the mix to bulk it up a little, and it worked perfectly.
Was skeptical that a Frito pie could live up to the hype, but man, this delivers. The smoked paprika in the brisket rub gives it that perfect deep smoky flavor even if you don’t have a smoker (I used my oven to cook the brisket per the recipe notes and it was great). Paired it with an ice cold beer and it was the perfect Friday night dinner after a long work week.
Made this for my boyfriend’s birthday dinner since he’s obsessed with brisket and Fritos, and he said it’s the best thing I’ve ever cooked for him! I added a little extra BBQ sauce to the brisket mix because we like things saucier, and topped it with green onions and a dollop of sour cream. 10/10, already planning to make it for his birthday next year too.
Made this for a casual girls’ night in and we all devoured it. I paired it with a bold zinfandel which sounds weird for Frito pie but trust me, it worked perfectly. I will say it’s a little rich, so a small serving goes a long way, but the flavor is unbeatable. Way better than the sad concession stand Frito pie I remember from high school football games.