Cook This: Filipino-Style Frito Pie, a Nacho Substitute That’s Easy on the Pocket but Doesn’t Skimp on Flavor

May 25, 2017

Getting your dose of nachos at home can be tricky; making the components are easy enough but those corn chips can take its toll on the pocket. Especially when you’re planning on throwing a nacho feast, but this dilemma is easily solved by a serving of this localized version of the Frito pie.

The Frito pie originates from the Southern to Midwestern region in the US. Also called a “walking taco” the dish is made by adding thick chili con carne, shredded cheese, and chopped onions into a bag of Fritos. This tex-mex favorite has roots in Mexico, taking inspiration from tostilocos, a popular Mexican snack that combines tortilla chips, jicama, onions, cracker nuts, and a sprinkling of chamoy and hot sauce. In this version, the chili con carne is replaced by sisig ground beef, and fresh salsa takes the place of the chopped onions. As for the chips, you can easily use other chips that are available and that fits your preferences. This recipe uses the local V-Cut in spicy barbeque for its delicate crunch and spice that works well with the salsa and cheese.

A batch of this recipe can be easily prepared with no extensive kitchen knowledge or skills required. Just by cooking down the ground beef with its flavorings and mixing together a quick salsa, you’re well on your way to enjoying your own version of this Filipino-style Frito pie.

Filipino Frito Pie

Yield: 8-10 servings
Time: 30 minutes (15 mins cooking / 10 mins prep / 5 mins assembly)


  • 8–10

¼ cup cooking oil
  • 1 large red onion, diced
  • 4 cloves garlic, minced
  • 1.5kg ground beef
  • 2 siling labuyo, finely chopped
  • ½ cup spring onions, finely chopped
  • ¼ cup calamansi juice
  • ¼ cup soy sauce
  • salt and pepper, to taste

Ingredients: FRESH SALSA

  • 2 large red onions, diced
  • 4 large tomatoes, diced
  • ¼ cup cilantro, chopped
  • 2 tbsp lime juice
  • salt and pepper, to taste

Ingredients: ASSEMBLY

  • 8-10 bags V-Cut
  • 1 recipe sisig ground beef
  • 1 recipe fresh salsa
  • 1 cup lettuce, shredded
  • ¾ cup atchara
  • 1 cup cheddar cheese, shredded
  • ½ cup cilantro


  1. Bring a pot up to medium heat with cooking oil.
  2. Add the red onion and garlic into the pot and cook for 3 minutes or until the onions turn slightly translucent.
  3. Place the ground beef in the pot and cook until brown and crisp, about 8 minutes.
  4. Add the chopped sili, spring onion, calamansi juice, and soy sauce.
  5. Continue to cook the mixture for about 10 minutes, or until the beef is cooked through and the sauce is thick.

Procedure: FRESH SALSA

  1. Prepare and chop all of the vegetables.
  2. Combine all ingredients in a medium bowl. Set aside.

Procedure: Assembly

  1. Cut open the bags of V-Cut. Set aside.
  2. Place all of the remaining ingredients into separate bowls.
    Serve family style. (Assembly for one bag is open package of V-Cut, followed by lettuce, beef, salsa, atchara, cheese)
Bernice Escobar SEE AUTHOR Bernice Escobar

Bernice loves to get nerdy about food and making people hungry. In her free time, she attempts to play with her anti-social cat and fantasizes about all things sweet.

1 comments in this post SHOW

One response to “Cook This: Filipino-Style Frito Pie, a Nacho Substitute That’s Easy on the Pocket but Doesn’t Skimp on Flavor”

  1. P N Bear says:

    Since you’re using local products, why not tostillas (jack n jill) or panchos (oishi) for the chips? Wouldn’t corn-based chips lend a better overall experience? Just my two cents.

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