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Texas Flaming Hot Frito Pie

The original Frito Pie recipe is a Texas comfort food going back to the 1950s. Serving Frito Pie in a bag is credited to Woolworth’s and Five and Dime Stores in Santa Fe, where they also added New Mexico green chilis. Since Doug went to high school in New Mexico and now lives in Texas, this guide on how to make Frito Pie is a combination of the two styles.



1 lb of ground meat
1 small diced white onion
3 Tbsp. Head Country Championship Seasoning, High Plains Heat
3 Tbsp. taco seasoning
1 Tbsp. Head Country Championship Seasoning, Original
6 Tbsp. water
15-oz can spicy charro pinto beans, drained
10-oz can fire-roasted Rotel, drained
2-3 Tbsp. 505 Southwestern Chilis
4.5 oz Flaming Hot Fritos (or your favorite)
6-8 oz shredded colby or Monterrey Jack cheese

Cooking Instructions

Brown the meat in a cast-iron pan on the stove or grill. In the last few minutes of cooking time, add the chopped onions. Drain the grease.

Add High Plains Heat, taco seasoning, 1 Tbsp. of Original, and 6 Tbsp. water to a small bowl. Mix the seasoning paste into the meat.

Heat grill to 375 degrees F.

While the grill preheats, prep a cast iron skillet approximately 9-10 inches in diameter. Cover the bottom of the skillet in Fritos. Cover the Fritos with the beans, saving about a handful.

Add the cooked meat over the beans, reserving 1-2 Tbsp. of the meat. Add Rotel on top of the meat, reserving 1 Tbsp. of the tomatoes. Spread the 6-8 oz of shredded cheese over the tomatoes.

Add the remaining 1 Tbsp. of beans, 1-2 Tbsp. of meat, and 1 Tbsp. of tomatoes over the cheese. Finally, add 2-3 Tbsp. of 505 Green Chilis over the top.

Cook on the grill for approximately 15 minutes. Serve and enjoy.