So, About This Frito Chili Pie…
Let me just say, if you haven’t had Frito Chili Pie in the dead of winter (or, honestly, smack in the middle of July after mowing the yard), you haven’t lived. My earliest memory of this—bear with me; I’m taking a little trip down memory lane—was at the high school football games. They’d hand you a little red-and-white tray, corn chips drowned in canned chili, and maybe a handful of pre-shredded cheese thrown on while you tried not to burn your tongue.
But! Since then, I’ve started making my own at home, with actual, you know, flavor. There’s literally nothing fancy here. In fact, some days I don’t even bother with a bowl (ever eaten it right outta the chip bag?) but my family gets excited every time it hits the table. Oh, and if you hear someone call it a “walking taco,” tell them it’s not quite the same—don’t @ me.
Why You’ll Love This (or, Why I Keep Making It)
I make this when I want comfort food that doesn’t require a culinary degree—or, to be honest, much cleanup. My family goes a little wild for it, especially on rainy nights; it’s sort of become the unofficial meal of Sunday movie marathons. I will admit there’s a brief moment of panic when I realize we’re out of Fritos (or, once, the cheese situation was dire), but honestly, I’ve patched it together with tortilla chips and it still disappears like magic.
(Also, if this doesn’t stir up at least a little nostalgia, you’ve missed out. Sorry, but them’s the breaks!)
Here’s What You’ll Need (but Feel Free to Improvise)
- 1 large bag of Fritos corn chips – Grandma swore by the original ones, but those scoop-shaped ones are actually better for holding chili, if you ask me (and you did!).
- 1 pound ground beef – Or ground turkey in a pinch. Actually, I tried it with lentils once for a vegetarian twist—did not hate it, but the kids want meat.
- 1 small yellow onion, diced
- 2 cloves garlic, minced – Or a healthy shake of garlic powder in a crisis.
- 1 (15oz) can of chili beans – Might use kidney beans sometimes if that’s what I’ve got on hand.
- 1 (15oz) can diced tomatoes – I’ve tossed in Rotel for extra kick; depends on who’s eating.
- 1 (8oz) can tomato sauce
- 2-3 tbsp chili powder, plus more if you’re spicy-inclined
- 1 tsp cumin
- 1 tsp salt (probably a bit less if your chili powder is already salty)
- 2 cups shredded cheese – Cheddar is classic, but I’ve mixed in mozzarella or Monterey Jack. Shred it yourself, or don’t—you won’t catch me judging.
- Optional: diced onions, sliced jalapeños, sour cream, green onions for topping (in my house, they’re “whatever ya can grab from the fridge” toppings)
How to Put It All Together (without Losing Your Mind)
- Start by browning your ground beef in a big skillet over medium heat. Break it up with a wooden spoon or, if you’re like me, whatever’s clean and within arm’s reach. Once there’s no more pink, toss in the diced onion and minced garlic. Let them get soft and fragrant—this is where the kitchen starts to smell like actual ambition.
- Add in chili powder, cumin, and salt. Give it a good stir; don’t stress if it sticks a little, it’ll loosen up soon enough. Now, dump in the tomato sauce, diced tomatoes, and chili beans (liquid and all—resist the urge to drain, trust me).
- Simmer that glorious mess for about 15-20 minutes. If it’s looking too thick, a splash of water works. If it seems thin, crank the heat and give it another five. This is honestly where I always taste a spoonful (for quality control, obviously).
- Grab your plates or bowls—or seriously, slice open those mini Frito bags, pour the chili in, and eat it like the food-truck gods intended. Layer a good pile of chips, ladle over a few scoops of chili, then drown in shredded cheese. Don’t forget your favorite toppings (or skip ’em if you forgot at the store, again).
Things I’ve Learned the Hard Way
- If you don’t let the chili simmer enough, it can taste a little raw, which is just… meh.
- Fritos get soggy if you linger—so build each bowl right before eating. Soggy chips are fine for nachos; here it’s not quite the same.
- I once used the wrong can of beans (baked beans—don’t do this), and it was weirdly sweet. Wouldn’t recommend.
What Happens If You Change Things Up?
- I tried substituting crunchy tater tots for the Fritos—my kids loved it, but honestly, I missed the corn chip flavor. Sometimes, you just can’t beat the original.
- Chili with black beans and corn works if you’re feeling Tex-Mex; it’s not traditional, but, hey, it’s tasty.
- Once, in a state of near-desperation, I made it with Saltines. 0/10, would not repeat.
Do You Need Special Tools?
An old cast iron pan is what I always use, but if your skillet is in the dishwasher (mine seems to live there lately), any deep pan will do. I even did this in a slow-cooker once—forgot it for hours, and the chili somehow tasted even better! If you don’t have a can opener, just use the bottom of a spoon and a little determination (actually, don’t… learned that the hard way; just ask a neighbor).
Keeping Leftovers (In Theory)
Technically, you can pop leftover chili in a lidded container in the fridge for like three days—some say it gets better with time. Fritos, though, should stay separate so they don’t turn into mush. In my house, leftovers are more of a wish than a reality. I think we had enough left over to test this maybe once?
How I Like to Serve It (Feel Free to Disagree)
Honestly, right in the middle of the living room during a movie night is my go-to. My folks always did theirs with jalapeños and green onions, but my daughter heaps on sour cream (and kinda swirls it around until it’s pinkish; it’s a whole thing). If you want to be fancy, try a squeeze of fresh lime—sorta jazzes the whole thing up. Chips on the bottom, chili on top, cheese last—people act like the order matters, but really, it all goes to the same place.
Things I’ve Screwed Up (So You Don’t Have To)
- One time I tried to just microwave everything together, skipping the simmer, because I was tired—big mistake, bland city. Let the chili bubble a bit; the flavor gets way richer.
- Trying to shortcut the cheese by using those pre-wrapped slices…not my proudest moment.
Your Burning Questions (Real Ones, Too!)
- Can I use canned chili? You can, and sometimes I do when my energy is at 10 percent. It works, but homemade is so much tastier (and makes your kitchen smell like you made more effort than you actually did).
- Is it really spicy? Not unless you go wild with the chili powder, or throw in some chipotle; I usually keep it mild because, well, kids.
- How do you keep the chips crunchy? Build each person’s plate right before eating, or just embrace a little sogginess—it’s kind of a regional thing. Some folks like ’em a little mushy. Who am I to judge?
- Can I freeze this? The chili freezes well, yes, but Fritos don’t. Don’t even try; I did, and it was just sad.
- What about toppings? Go nuts—pickles, crushed tortilla chips, hot sauce, even avocado if you’ve got it lying around. Uncle Bill once put barbecue sauce on his, but that’s another story. Maybe skip that.
(Also, if you spotted the typo up top, congrats—you’re officially sharper than I am after a big bowl of this stuff.)
Ingredients
- 2 cups Fritos corn chips
- 1 lb ground beef
- 1 can (15 oz) chili beans, drained
- 1 can (15 oz) diced tomatoes
- 1 cup shredded cheddar cheese
- 1 small onion, diced
- 1 packet chili seasoning mix
- 1/4 cup sliced green onions (for garnish)
- 1/4 cup sour cream (optional)
Instructions
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1Preheat oven to 350°F (175°C).
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2In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
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3Add diced onion to the skillet and sauté for 2-3 minutes until softened.
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4Stir in chili beans, diced tomatoes, and chili seasoning mix. Simmer for 10 minutes, stirring occasionally.
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5Spread half of the Fritos corn chips in the bottom of a baking dish. Pour the chili mixture over the chips, then sprinkle with shredded cheddar cheese. Top with remaining Fritos.
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6Bake in the preheated oven for 10-12 minutes, until cheese is melted and bubbly. Garnish with green onions and a dollop of sour cream if desired. Serve hot.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
625cal
Protein:
28 gg
Fat:
35 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
50 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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