Description

Frito Pie is a classic comfort food featuring crunchy corn chips layered with savory chili, melty cheese, and fresh toppings. This easy, crowd-pleasing main course is perfect for game day, casual gatherings, or a fun weeknight meal. Simple to assemble and customizable with your favorite garnishes, Frito Pie delivers bold, hearty flavors in every bite.

Ingredients

Units Scale

For the Chili

1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 can (15 oz) chili beans, drained and rinsed
1 can (15 oz) tomato sauce
1 can (10 oz) diced tomatoes with chilies
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper

For Assembling the Frito Pie

1 large bag (about 10 oz) Fritos corn chips
2 cups shredded cheddar cheese

Optional Toppings

1/2 cup chopped green onions
1/2 cup sliced jalapeños
1 cup sour cream
1 cup shredded lettuce
1 cup diced tomatoes

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Instructions

Prepare the Chili: In a large skillet over medium heat, cook the ground beef, breaking it up with a spoon until browned. Add diced onion and garlic; sauté for another 3-4 minutes until softened.
Add Seasonings and Simmer: Stir in chili beans, tomato sauce, diced tomatoes with chilies, chili powder, cumin, salt, and black pepper. Mix well, bring to a simmer, then reduce heat and let it cook uncovered for 15-20 minutes so the flavors meld and the chili thickens.
Layer the Base: In serving bowls or a large casserole dish, spread a generous layer of Fritos corn chips as the base.
Add Chili: Spoon the hot chili mixture evenly over the chips, making sure to cover them well for maximum flavor.
Top with Cheese: Sprinkle shredded cheddar cheese on top of the hot chili so it melts beautifully into the dish.
Add Toppings and Serve: Finish with your choice of toppings—green onions, jalapeños, sour cream, shredded lettuce, and diced tomatoes. Serve immediately while hot and enjoy!

Notes

Substitute ground turkey or plant-based crumbles for a lighter or vegetarian version.
For extra heat, add more jalapeños or a pinch of cayenne to the chili.
You can assemble in individual bowls or as one big casserole for serving family-style.
Leftover chili can be stored in the fridge for up to 3 days.

Nutrition

Serving Size: 1 bowl (about 1 1/2 cups)
Calories: 520
Sugar: 5g
Sodium: 890mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 6g
Protein: 23g
Cholesterol: 60mg