Frito Pie is a classic Tex-Mex dish boasting mouthwatering chili, chips (Fritos), and cheese. It’s so hearty and soul-satisfying. Whether you’re looking for a sure hit for game day, a stress-free weeknight dinner, or a family gathering crowd-pleaser, Frito Pie will fill the bill.
I absolutely love how simple Frito Pie is. And pantry staples have never made my guys so happy (it’s an excellent opportunity to sneak in some veggies).
We make this at home whenever we want crunchy, beefy, cheesy goodness. So whether you’re looking for an appetizer, snack, or one-dish meal, this is the recipe for you. 😉
What Is Frito Pie?
A Frito pie recipe is for a savory Tex-Mex dish with Frito corn chips, chili, cheese, and your choice of toppings. Who invented it is anyone’s guess. But, it seems that the Frito company owner’s mom had something to do with it. Aren’t moms great? That said, the Frito-Lay company definitely has had a huge part in promoting this comforting goodness.
Frito Pie Ingredients
- Ground Beef – The meaty base creates a hearty main dish. Ground chicken, turkey, and pork are good substitutes.
- Veggies – Onion, jalapenos, garlic, tomatoes, and kidney beans deliver a well-balanced and flavorful chili stew.
- Seasoning – Taco seasoning and chili powder give Frito pie its classic Tex-Mex flavor.
- Broth – Beef broth deglazes the pan, getting all awesomeness into your chili and adding just enough moisture. You can use water if you don’t have broth (a splash of beer won’t hurt, either 😉).
- Frito Corn Chips – The crunchy base for an authentic Frito pie, but any corn chip will do.
- Cheese – Sharp cheddar or a good Mexican blend with Monterey Jack adds irresistibly rich gooeyness that also keeps everything together.
- Toppings – Customize your frito pie with sour cream, tomatoes, jalapeno, hot sauce, and cilantro. Black olives are also good.
How to Make Frito Pie
- Preheat Oven – Grease a 9×13 casserole dish with non-stick cooking spray. Preheat the oven to 350°F (175℃).
- Cook Meat – Heat a large skillet over medium, and cook the ground beef, onion, jalapeno, and garlic until the meat browns and the onions are soft, 5-7 minutes.
- Make Stew – Add the diced tomatoes and kidney beans, and stir well. Then, stir in the taco seasoning, chili pepper, and beef broth or water.
- Simmer – Bring the mixture to a boil and simmer for 8-10 minutes, stirring regularly—season with salt and pepper to taste.
- Assemble – Layer half of the Fritos corn chips along the bottom of your prepared casserole dish. Then sprinkle a cup of the cheese over the chips.
- Add Meat – Spread the meat mixture over the chips and cheese, forming a nice, even layer. Then, top with the remaining chips and cheese.
- Bake – Cover with aluminum foil and bake for 18-20 minutes until the cheese melts and the casserole is hot and bubbly.
- Garnish with diced tomatoes, olives, avocado, cilantro, and jalapenos.
- Serve and enjoy!
Tips and Variations
- Have you ever had a Petro? Layer the chips in a big bowl, add the hot chili mixture, and top with shredded cheese, sour cream, jalapenos, black olives, and hot sauce. Yum!
- Adjust the heat level with a pinch or two of cayenne pepper.
- Serve Frito pie straight out of the oven so the chips don’t get soggy.
- Replace the beef chili with your favorite vegetarian chili recipe and the beef broth with vegetable broth for a meat-free version.
- Replace the Fritos with regular corn chips for amazing nachos.
Make-Ahead Instructions
You can make the chili mixture three days ahead and refrigerate or freeze it for up to 3 months. Thaw your frozen chili in the fridge overnight. Then assemble the casserole and bake when ready to enjoy.
Store your leftover Frito pie in an airtight container in the refrigerator for 3-4 days. The Fritos might get soggy, but it will still be good.
More Soul-Satisfying Chili Recipes to Try
Frito Pie
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 1 small jalapeno, diced
- 3 cloves garlic, minced
- 1 10-ounce can diced tomatoes
- 1 15-ounce can kidney beans, drained
- 2 tablespoons taco seasoning
- 1 tablespoon chili powder
- ½ cup beef broth or water
- Salt and pepper to taste
- 1 bag (4–5 cups) Fritos corn chips
- 2 cups shredded sharp cheddar cheese or a Mexican cheese blend
- Sour cream, diced tomatoes, diced jalapeno, black olives, and chopped cilantro for serving
Instructions
- Grease a 9×13 casserole dish with cooking spray. Preheat your oven to 350°F (175℃).
- Heat a large skillet over medium, and cook the ground beef, onion, jalapeno, and garlic until the meat browns and the onions are soft, 5-7 minutes.
- Add the diced tomatoes and drained kidney beans and stir well. Then, stir in the taco seasoning, chili pepper, and beef broth or water.
- Bring your chili to a boil and simmer for 8-10 minutes, stirring regularly—season with salt and pepper to taste.
- Layer half of the Fritos corn chips along the bottom of the prepared casserole dish. Then sprinkle a cup of the cheese over the Fritos.
- Spread the chili mixture over the chips and cheese, forming a nice even layer, and top with the remaining chips and cheese.
- Cover with foil and bake for about 20 minutes. The cheese will melt, and the casserole will be hot and bubbly.
- Remove from oven and garnish with diced tomatoes, olives, avocado, cilantro, and jalapenos. Serve and enjoy!
Notes
- Have you ever had a Petro? Layer the chips in a big bowl, add the hot chili mixture, and top with shredded cheese, sour cream, jalapenos, black olives, and hot sauce. Yum!
- Adjust the heat level with a pinch or two of cayenne pepper.
- Serve Frito pie straight out of the oven so the chips don’t get soggy.
- Replace the beef chili with your favorite vegetarian chili recipe and the beef broth with vegetable broth for a meat-free version.
- Replace the Fritos with regular corn chips for amazing nachos.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.