Shredded cheese, black beans, ground beef, and enchilada sauce give this Frito pie casserole its signature flavor. This easy to make casserole is sure to please the whole family. It’s great for potlucks and makes delicious leftovers too!
Get creative with your Frito pie casserole! Try any of these substitutions, variations, add-ins, and toppings for tons of fun:
Have a question about this Frito pie recipe? Check out the most commonly asked questions below:
Any tips if I plan to use this for leftovers?
If you know you’ll be eating some of this Frito pie as leftovers, reserve some corn chips to add after you reheat it. That way, you still get that yummy crunch!
Can you double this recipe?
Sure! It’s a great recipe to double or triple when cooking for a crowd. Just remember, if you plan on reheating it, save some of the corn chips back, so they don’t get mushy.
Can I make this Frito pie casserole ahead of time?
Definitely! Assemble everything but the corn chips, cover, and store in the refrigerator for up to 3 days. Set on the counter for 30 minutes before cooking, then add your chips and bake as directed.
How do I store leftovers? Can I freeze this Frito pie recipe?
Cover leftovers and store in the fridge for 3-5 days (you might want to add more chips after reheating for that extra crunch).
To freeze, assemble everything but the chips, cover tightly and freeze for up to one month. Set on the counter for 30 minutes before cooking, then add your chips and bake as directed.
Did you make this Frito pie casserole recipe? I’d love to see your creations on Instagram! Make sure to tag your post with #azbrecipes or #azestybiterecipes, so I’ll be sure to see them. Enjoy!
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