Frito Chili Pie
intro
Crunchy Fritos corn chips layered with savory beef chili and melted cheddar, topped with cool, zesty fixings for a beloved, cozy Tex-Mex comfort food.
Ingredients
Steps
Heat Oil and Sauté Aromatics
Heat 15ml (1 tablespoon) olive oil in a 12-inch cast-iron skillet over medium heat (175°C / 350°F). Add 150g diced yellow onion, sauté for 3 minutes until soft and translucent, then add 9g minced garlic and cook for 30 seconds until fragrant, taking care not to burn the garlic.
Brown the Ground Beef
Add 450g 80/20 ground beef to the skillet, breaking it into small, uniform crumbles with a wooden spatula. Cook for 7-8 minutes over medium heat, stirring occasionally, until the beef is fully browned with no pink remaining. Tilt the skillet and spoon out any excess rendered fat into a small heatproof bowl to discard.
Stir in Paste and Seasonings
Stir 32g (2 tablespoons) tomato paste into the browned beef, cooking for 1 minute until the paste darkens to a deep red and coats all the meat crumbles. Add 14g (2 tablespoons) chili powder, 2g (1 teaspoon) ground cumin, 2g (1 teaspoon) smoked paprika, 5g (1 teaspoon) kosher salt, and 1g (1/2 teaspoon) black pepper, stirring for 15 seconds until the spices release their aroma. Pour in 400g undrained diced tomatoes, 425g rinsed kidney beans, and 120ml low-sodium beef broth, stirring to fully combine. Bring the mixture to a gentle bubble, then reduce heat to medium-low (150°C / 300°F), cover, and simmer for 12 minutes, stirring once halfway through, until the chili thickens to a rich, stew-like consistency.
Layer Fritos and Cheese
Turn off the stovetop heat and remove the skillet lid. Spread half of the Fritos (127g / 3 cups) in an even layer across the entire surface of the hot chili, then sprinkle half of the shredded sharp cheddar (112g / 1 cup) evenly over the first chip layer. Top with the remaining half of the Fritos, then cover with the remaining 113g (1 cup) of shredded cheddar, making sure no chips are left exposed on the top layer to prevent burning.
Broil to Melt Cheese
Adjust your oven rack to sit 15cm (6 inches) below the broiler element, then set the broiler to high (260°C / 500°F). Once preheated, place the uncovered skillet on the rack and broil for 2-3 minutes, watching constantly, until the top cheese is fully melted, bubbly, and just starting to turn golden brown at the edges. Do not leave the oven unattended during this step, as the chips and cheese can burn in as little as 30 seconds if left too long.
Rest and Add Final Toppings
Use thick oven mitts to carefully remove the hot skillet from the oven, and set it on a heatproof trivet to rest for 3 minutes. Top the melted cheese evenly with 120g sour cream, 60g pickled jalapeño slices, and 30g thinly sliced green onion. Serve immediately in wide bowls while the cheese is stretchy and the Fritos retain their crunchy texture.
Tips
2.Wait to layer the Fritos until right before broiling, and serve immediately after adding toppings: prolonged contact with hot chili will turn the crispy chips soggy and ruin the signature crunchy texture of the dish.
3.If you prefer extra heat, add 1/4 teaspoon of cayenne pepper to the spice mix, or use spicy jalapeño Fritos instead of original for an extra kick of flavor.
OMG this classic Frito chili pie hit EVERY spot at our Sunday football watch party! I doubled the recipe because I knew my husband and his loud friends would demolish it, and sure enough the pan was scraped clean in 20 minutes. SO good, I didn't even change a thing, the 35 minute cook time was perfect for getting it done right before kickoff.
Game changer for dorm meal prep! I don't have a fancy kitchen, just a tiny hot plate and a baking dish, and this was so easy to throw together between study sessions. My roommates kept popping their heads in asking what smelled so good, I ended up sharing half of it with the floor. 10/10 will make again every other week for sure.
Brought this to my office potluck last week and I swear three people asked me for the recipe before I even left the break room! I added a little dollop of sour cream and pickled jalapeños on top for people to add if they wanted, and it was chef's kiss. Super easy, no fancy ingredients, exactly the comfort food everyone craves on a rainy work day.
My kids loved it! I've been struggling to find weeknight dinners that don't end with a fight at the dinner table, and both of my 7 year olds asked for seconds. I did use ground turkey instead of beef because that's what I had in the fridge, and it still turned out amazing. Will be adding this to our regular dinner rotation.
Really solid base recipe! I kicked mine up a notch with a can of diced green chiles and a dash of cayenne in the chili, and topped it with fresh cilantro and hot sauce. It's so customizable, perfect if you like your food with a little extra kick. Even my friend who hates “cheap comfort food” went back for a second helping.
Honey, I've been making Frito pie for my grandbabies since the 70s, and this recipe tastes exactly like how I used to make it for their dad when he was little! No fancy frills, just good, warm, filling food that sticks to your ribs. I made it when the whole family came over last weekend, and even my teen grandson who only eats energy drinks and takeout ate two full servings.
Made a big batch of this on Sunday for weekday lunches, and it reheated like a DREAM! I kept the Fritos separate so they didn't get soggy, and just topped each portion when I was ready to eat at work. Saved me so much money on takeout this week, and all my coworkers were jealous of how good my lunch smelled.
Wait, why did I sleep on this recipe for so long? I made this for our tailgate last Saturday and it was way easier than grilling burgers for 20 people. I set up a little topping bar with diced onion, jalapeños, sour cream, and extra cheese, and people went wild. 10/10, will be a staple for every home game this season.
Okay y'all, I literally burn toast 90% of the time, so I was super nervous to make this for my partner's birthday dinner. But it was SO EASY! The steps were simple, no weird techniques, and it came out perfect. My partner said it was the best thing I've ever made for them. I feel like a real cook now lmao.
So excited to try this! Quick question for folks who have made it — does this hold up with gluten-free corn chips? I have celiac so I can't do regular Fritos, but I've been craving this exact comfort food for months. I'd love to make it for our family dinner next week if it works!