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Frito Pie Recipe

Frito Pie

iamwinfred
This Frito pie recipe layers crunchy corn chips with a thick, spiced ground beef chili and two kinds of melted cheese, then bakes it all together until bubbly. It started as a fairground snack scooped straight out of a chip bag, and it has stuck around because it is genuinely that good. My version leans on Texas style chili techniques for the base, then piles it onto a bed of Fritos so every bite gets that signature crunch. It is loud, messy in the best way, and ready in under an hour.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 8
Calories 480 kcal

Equipment

  • Large skillet or Dutch oven Heavy-bottomed pot recommended for even browning
  • 9x13-inch baking dish Glass dish lets you see browning without lifting foil
  • Wooden spoon or heat-safe spatula
  • Measuring cups and spoons
  • Box grater Optional, for shredding your own cheese
  • Aluminum foil Optional, for covering if needed

Ingredients
  

  • 2 pounds ground beef 907g, 85% lean
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt plus more to taste
  • 0.5 teaspoon black pepper
  • 2 tablespoons tomato paste
  • 1 can diced tomatoes 15 ounces / 425g
  • 1 can diced tomatoes with green chilies 10 ounces / 283g
  • 1 can pinto beans 15 ounces / 425g, drained and rinsed
  • 1 cup beef broth 240ml
  • 1 bag Fritos corn chips 9.25 ounces / 262g
  • 2 cups shredded cheddar cheese about 8 ounces / 226g
  • 1 cup shredded Monterey Jack cheese about 4 ounces / 113g
  • sour cream optional, for serving
  • sliced jalapenos optional, for serving
  • diced green onions optional, for serving
  • diced tomatoes optional, for serving
  • sliced black olives optional, for serving

Instructions
 

  • Brown the ground beef and diced onion in a large skillet or Dutch oven over medium-high heat for 6-8 minutes until beef is no longer pink and onion has softened. Drain excess grease.
  • Stir in minced garlic and cook until fragrant, about 1 minute. Add chili powder, cumin, smoked paprika, oregano, salt, and pepper, and cook for another minute to toast the spices.
  • Stir in tomato paste until fully incorporated. Add diced tomatoes, diced tomatoes with green chilies, beef broth, and drained pinto beans. Bring to a simmer, reduce heat to low, and cook uncovered for 15-20 minutes until thickened.
  • Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
  • Spread two-thirds of the Fritos evenly across the bottom of the baking dish, pressing gently to form a compact layer. Reserve the remaining chips for topping.
  • Taste the chili and adjust salt if needed. Spoon the hot chili evenly over the Fritos, then sprinkle with cheddar and Monterey Jack cheese.
  • Scatter the reserved Fritos over the cheese layer. Bake uncovered for 12-15 minutes until cheese is melted and bubbling. Watch closely so the top chips don't burn.
  • Remove from oven and let rest for 5 minutes. Add optional toppings and serve warm while the chips are at their crunchiest.

Notes

  • Do not skip draining the beef if it looks greasy, since excess fat can make the chips soggy faster.
  • Simmer the chili until it is genuinely thick; a thin chili will make the Fritos lose their crunch quickly.
  • Add the top layer of chips right before baking so they stay crisp.
  • Shred your own cheese instead of using pre-shredded for a smoother, better melt.
  • Serve immediately after resting, since this dish is best enjoyed while the chips are still crunchy.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 30-second bursts.
  • For a crispier reheat, warm the chili and cheese separately, then add fresh Fritos before serving.
  • This dish does not freeze well, since the chips lose their texture completely once thawed.
  • If you know you will have leftovers, keep some extra chips on the side rather than mixing them all in at once.
  • Swap the ground beef for ground turkey or shredded rotisserie chicken, or use black beans instead of pinto beans for variety.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 28gProtein: 26gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 75mgSodium: 780mgPotassium: 520mgFiber: 5gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 15mg
Keyword frito pie, game day food, ground beef casserole, texas chili, weeknight-dinner
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