Gluten-Free, Casein-Free Crockpot Frito Pie

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Gluten-Free, Casein-Free Crockpot Frito Pie
Prep time
Cook time
Total time
A great time-saver, packed with flavor!
Recipe type: Entree
Serves: 10
  • 1 large onion, chopped
  • 2½ lbs beef chuck roast
  • 1 15-oz can pinto beans, with liquid
  • 2 cups water
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp granulated onion
  • 1 tsp gluten-free cornstarch
  • ¼ tsp cayenne pepper
  • 15 oz bag of Frito corn chips
  • 16 oz salsa
  • toppings of your choice (i.e. hot sauce, lettuce, guacamole, corn, dairy-free cheese, etc)
  1. Place chuck roast into crockpot.
  2. Combine chopped onion, beans, water, cumin, granulated onion, cornstarch, and cayenne pepper. Pour over top of roast in crockpot.
  3. Cover crockpot and cook on LOW for 8-10 hours.
  4. Remove meat from crockpot and using 2 forks, shred meat.
  5. Drain about half the liquid from the crockpot.
  6. Return shredded meat to the crockpot and stir so beans and juices will mix in.
  7. Place Fritos in individual bowls, add meat and your favorite toppings.
Recipe adapted from “Crockpot Frito Pie” recipe found at

This is a guest post written by Rachel Kokosenski. She is the Stockpiling Moms Gluten Free and Casein Free recipe expert.

Rachel is the mother of a son with Autism. She and her family began eating a gluten-free, casein-free diet in November 2011. Not long after, she discovered that she too was intolerant of gluten and has happily enjoyed discovering new ways to find delicious ways to enjoy eating a gfcf (gluten free and casein free) diet. Please visit her blog or contact her through Facebook or Twitter to learn more.

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