By Jess Semack

Smoked Frito Pie

By Joe Semack / Beef

Rumor has it that the origins of this southern staple date back to the 1940’s but many decades have seen many versions of this classic come & go!

Equipment needed:

  • Preheated Smoker (300F)
  • Dutch Oven
  • 9×13 Baking Dish or Foil Tin
  • Cutting Board
  • Knives
  • Wooden spoon or spatula


1 KG Lean Ground Beef
1 family sized bag of Frito Lays or Corn Chips
2 295 ml cans of Enchilada Sauce
1 Small white onion
2 TBSP Beef Fixx
1 Bag of Shredded Cheese (about 320 grams)
canola spray

brown ground beef using the Dutch oven in the smoker. I like to leave the lid off so it will get a little smoke.
While ground beef is cooking, dice up white onion.
When ground beef is thoroughly cooked (165F), strain excess grease.
Return ground beef in Dutch oven to smoker after mixing in Enchilada Sauce & diced onion.
Use canola oil (or a paper towel with some of the grease from the ground beef to “grease” your baking dish.
Add 80% of Frito’s to bottom of baking dish. (keep remaining aside)
Gentle pour and even out beef mixture in pan, over top of the Frito Base.
Cover beef mixture with cheese & return to the smoker for 30-45 minutes. (Check after 30 to see if cheese is melted.). I like to go a little extra so the sides of the Frito Pie & cheese start to darken & get ‘crunchy’
Use remaining Frito’s to cover the top of the cheese, gently pushing into the cheese.
Allow to rest for 5 minutes

I really like to get it a little more “Mexican” Kick by drizzling some Guacamole & Sour Cream over the top as well as add some fresh chopped cilantro