Description
Frito Pie is the ultimate chili-cheese comfort dish layered over crunchy corn chips. It’s salty, spicy, cheesy, and ready in 30 minutes—perfect for tailgates, movie nights, or feeding a hungry crowd. Make it bag-style for fun or tray-style for cozy vibes. A Southern classic that’s anything but boring!! Try it tonight and taste why this dish never goes out of style.
Ingredients
Serves 4–6
1 lb ground beef
1 small onion, chopped
2 cloves garlic, minced
1 (8 oz) can tomato sauce
2 tbsp tomato paste
1 tsp chili powder
½ tsp ground cumin
½ tsp paprika
Salt and pepper, to taste
1 (15 oz) can chili beans or pinto beans, drained
4–6 cups Fritos corn chips
1½ cups shredded cheddar cheese
Optional Toppings:
Sour cream
Sliced jalapeños
Diced red onions
Chopped cilantro
Sliced avocado
Hot sauce
Instructions
Cook the beef: In a large skillet over medium heat, brown the ground beef for 6–8 minutes, breaking it up as it cooks.
Sauté veggies: Add chopped onion and garlic to the skillet. Cook until soft and fragrant, about 2–3 minutes.
Add sauce and spices: Stir in tomato sauce, tomato paste, chili powder, cumin, paprika, salt, and pepper. Mix well to coat the beef.
Simmer the chili: Add drained beans and reduce heat to low. Simmer for 10–15 minutes, stirring occasionally, until the mixture thickens.
Assemble the Frito Pie:
Option A (Bag Style): Open individual Fritos bags and spoon hot chili directly inside. Top with cheese and desired toppings.
Option B (Tray Style): Spread Fritos in a casserole dish or bowl. Spoon hot chili on top, sprinkle with cheese, and let it melt. Finish with your favorite toppings and serve immediately.
Notes
Make Ahead Tip: The chili can be made up to 2 days in advance and stored in the fridge—just reheat and assemble fresh for best crunch.
Cheese Swap: Try Monterey Jack, pepper jack, or queso for a twist.
Spice Level: Want more heat? Add a diced chipotle pepper, cayenne, or extra jalapeños to the chili.
Vegetarian Version: Use plant-based meat crumbles or chopped mushrooms and double the beans.
Storage: Store chili and chips separately. Chili keeps in the fridge for 4 days or can be frozen for up to 3 months.