Frito Pie

This Frito Pie is made with rich homemade chili, crunchy Fritos, and melty cheddar cheese for the ultimate cozy comfort-food dinner. Cream cheese makes the chili extra creamy, while layered chips give every bite the perfect mix of chili-soaked flavor and crispy crunch.

Course Main Course

Cuisine American

Keyword chili recipes, easy dinner recipes, fritos recipes

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 321kcal

Author Kathleen

Ingredients

Homemade Chili

1 pound 80/20 ground beef
1 tablespoon olive oil
1 cup yellow onion, chopped
1 tablespoon miced garlic
2 tablespoons tomato paste
1 cup beef broth
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
3/4 teaspoon fine salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper, optional

Frito Pie

1 (9.25-ounce) bag Fritos
4 ounces cream cheese, softened
3 cups cheddar cheese, shredded
1 cup yellow onion, finely chopped

For Serving:

1 cup sour cream
1 jalapeno, sliced

US Customary - Metric

Instructions

Prepare Chili

Cook the onion. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 4–5 minutes.
Brown the beef. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
Build the flavor. Stir in the garlic and tomato paste and cook for about 1 minute, until fragrant and slightly darkened.
Simmer the chili. Stir in the Rotel, tomato sauce, beef broth, chili powder, cumin, smoked paprika, salt, pepper, oregano, and cayenne. Simmer uncovered for 10–12 minutes, stirring occasionally, until slightly thickened but still saucy.
Make it creamy. Stir in the cream cheese until completely melted and smooth.
Stir in the cream cheese and 1 cup of the shredded cheddar. Cook and stir until the cream cheese is fully melted and the chili becomes rich and creamy.

Assemble the Frito Pie.

Set oven to broil.
Spread about 1 1/2 cups of lightly crushed Fritos across the bottom of a 9x13-inch baking dish. You want rustic pieces and chunks, not fine crumbs.
Spoon the hot chili mixture evenly over the chips. Sprinkle the onion over the chili.
Scatter the remaining Fritos over the top. Lightly crushing some of the chips helps them absorb flavor while still leaving plenty of crunchy texture.
Broil. Sprinkle remaining 2 cups of cheese over top of Fritos. Place baking dish under the broiler and cook until cheese is melty, about 2–4 minutes. Watch closely so the topping doesn't burn.
Serve. Spoon into individual plates or shallow bowls. Top with a dollop of sour cream and sliced jalapeños. Serve immediately for the best crunchy texture.

Notes

Beans: This homemade chili is made without beans so the Fritos, chili, and cheese stay the focus. If your family likes beans, stir in 1 drained 15-ounce can of pinto or kidney beans with the tomato sauce and broth.
Canned Chili Shortcut: Homemade chili gives this Frito Pie the best flavor, but you can use 2 (15-ounce) cans of your favorite chili in a pinch. Warm it until hot and slightly saucy before layering so the Fritos don’t make the dish dry.
Broiling: Traditionally cooks have always advised keeping the door slightly ajar when broiling in an electric oven to reduce the risk of fire. Ovens have changed quite a bit since their invention, however, and many operate just fine with the door closed. Some oven doors will not even stay open while the oven is operating! Check your manual to see the best practices for your oven model.

Nutrition