Description
This Chicken Taco Frito Pie is a Tex-Mex comfort classic with a fun, crunchy twist. Layers of salsa-coated chicken, black beans, and corn are stacked over crispy Fritos, then smothered in melted cheddar cheese. Finished with cool sour cream, fresh green onions, and cilantro, it’s a quick, family-friendly bake that tastes like a taco, a nacho platter, and a casserole all in one bite.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 packet taco seasoning
- 1 cup salsa
- 2 cups Fritos corn chips
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup green onions, chopped
- 1/2 cup fresh cilantro, chopped (optional)
- Jalapeños, sliced (optional, for garnish)
- Nonstick cooking spray or a little oil, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or oil.
- In a large mixing bowl, combine the shredded chicken, black beans, corn, taco seasoning, and salsa. Stir until everything is evenly coated and the seasoning is well distributed.
- Spread half of the Fritos corn chips evenly over the bottom of the prepared baking dish.
- Spoon half of the chicken mixture over the Fritos and spread it into an even layer. Sprinkle with 1 cup of shredded cheddar cheese.
- Repeat the layers with the remaining Fritos, the rest of the chicken mixture, and the remaining 1 cup of cheese on top.
- Bake for 25–30 minutes, or until the cheese is fully melted, bubbly around the edges, and the filling is heated through.
- Remove from the oven and let the Frito pie cool for about 5 minutes to set slightly.
- Top with dollops or a drizzle of sour cream, then sprinkle with chopped green onions, cilantro, and sliced jalapeños, if using.
- Scoop into bowls or onto plates and serve warm.
Notes
- Use rotisserie chicken to save time and add extra flavor.
- Adjust the heat by choosing mild, medium, or hot salsa and adding more or fewer jalapeños.
- If you prefer less sogginess, reserve a small handful of Fritos to sprinkle on top right after baking for extra crunch.
- This recipe is very forgiving—exact measurements of chicken, beans, and corn can be adjusted based on what you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Casserole
- Method: Baked
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450 kcal (approximate)
- Sugar: 4 g (approximate)
- Sodium: 850 mg (approximate)
- Fat: 24 g (approximate)
- Saturated Fat: 10 g (approximate)
- Unsaturated Fat: 13 g (approximate)
- Trans Fat: 0 g (approximate)
- Carbohydrates: 38 g (approximate)
- Fiber: 6 g (approximate)
- Protein: 24 g (approximate)
- Cholesterol: 65 mg (approximate)
Keywords: chicken taco frito pie, tex-mex casserole, easy weeknight dinner, chicken frito pie, taco bake