Frito Lasagna

Frito Lasagna


Frito Pie now has a cheesier, more luxurious cousin.
  • 2 tbsp. vegetable oil
  • 4 lb. English-cut bone-in beef short ribs
  • Kosher salt
  • Freshly ground black pepper
  • 1 large yellow onion, chopped
  • 3 large carrots, chopped
  • 3 cloves garlic, roughly chopped
  • 1 (16-oz.) can tomato sauce
  • 2 c. low-sodium beef broth
  • 1½ c. BBQ sauce
  • 2 (9-oz.) bag Fritos, slightly crushed, divided
  • 1½ c. grated cheddar cheese, divided
  • 4 scallions, sliced, divided
  • Sour cream and pickled red onions, for serving
  1. Preheat oven to 325°. In a large Dutch oven or heavy ovenproof pot over medium-high heat, heat oil. Generously season ribs with salt and pepper on all sides. Working in batches if needed, cook ribs, turning occasionally, until all sides are thoroughly browned, about 3 minutes per side. Transfer to a plate.
  2. In same pot, cook onions and carrots, stirring occasionally, until slightly softened, about 5 minutes. Pour in sauce, broth, and BBQ sauce and stir to combine, scraping up browned bits from bottom of pot. Bring to a boil, then reduce heat to medium and bring to a simmer. Return ribs to pot.
  3. Cover pot and and transfer to oven. Bake until meat is tender enough to shred and falling off the bone, 2½ to 3 hours.
  4. Let cool slightly. Transfer meat and bones to a cutting board; discard bones and shred meat.
  5. Using an immersion or standard blender, blend vegetable mixture until a smooth sauce forms. Return sauce and meat to pot and mix to combine.
  6. Increase oven temperature to 375°. Generously cover bottom of a large baking dish with some Fritos. Top with half of rib mixture, half of cheddar, half of scallions, then a sparse layer of Fritos. Top with remaining short rib mixture, a sparse layer of Fritos, and remaining cheese.
  7. Bake until cheese is melted and lasagna is slightly set, about 20 minutes. Dollop with sour cream, pickled onions, and remaining scallions.

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