Save This nostalgic Chili Cheese Frito Pie has been my go-to comfort dish for family gatherings and football Sundays for over a decade. The combination of spicy homemade chili, crunchy corn chips, and gooey melted cheese creates an irresistible casserole that disappears within minutes of hitting the table.
I first made this recipe during a snowstorm when we were craving something hearty but couldn't get to the store. Using what we had in the pantry, this casserole was born and has since become our most requested game day tradition.
Ingredients
- Ground beef: provides the hearty protein base. Look for 80/20 lean to fat ratio for best flavor
- Yellow onion and garlic: create an aromatic foundation. Choose firm onions with tight skin
- Kidney beans: add fiber and texture. Canned works perfectly but rinse well to remove excess sodium
- Diced tomatoes and tomato sauce: bring acidity and moisture. Fire roasted varieties add extra flavor
- Chili powder blend: contains multiple spices in one. Check freshness by smelling for vibrant aroma
- Cumin: adds earthy warmth essential to authentic chili flavor. Toast briefly before using for best results
- Fritos corn chips: maintain their crunch even when baked. Original flavor works best here
- Cheddar cheese: creates that perfect melty topping. Freshly grated melts more smoothly than pre shredded
- Sour cream: provides cooling creaminess to balance the spice. Full fat gives the richest flavor
- Green onions: add fresh bite and color contrast. Use both white and green parts
Instructions
- Brown the Beef:
- Heat your large skillet over medium heat until hot. Add the ground beef and break it apart with a wooden spoon as it cooks. Look for the meat to turn from pink to brown completely which takes about 5 minutes. You want small crumbles rather than large chunks. If there is more than a tablespoon of fat rendered, carefully tilt the pan and spoon it out.
- Build the Flavor Base:
- Add the diced onion and minced garlic to the browned beef. Stir frequently to prevent the garlic from burning which happens quickly. Cook until you can see the onions becoming translucent around the edges and they start to soften which takes about 3 minutes. This step builds the foundational flavors for your chili.
- Create the Chili:
- Add the drained kidney beans, diced tomatoes with their juice, tomato sauce, and all seasonings to the skillet. Stir everything together thoroughly to ensure the spices are evenly distributed. Bring the mixture to a gentle bubble then reduce heat slightly to maintain a simmer. Let it cook for a full 10 minutes stirring occasionally to prevent sticking. During this time the flavors meld and the sauce thickens slightly.
- Layer the Base:
- Preheat your oven to 375°F while the chili simmers. Take your 9x13 baking dish and create an even layer using half of your Fritos corn chips across the bottom. Make sure there are no large gaps between chips but do not crush them.
- Add the Chili Layer:
- Carefully spoon your hot chili mixture over the chip base creating an even layer that reaches all edges of the dish. The weight will press some chips into the chili but this creates that perfect texture contrast we want.
- Create the Cheese Layer:
- Sprinkle all of the shredded cheddar cheese evenly across the top of the chili. Try to get complete coverage so every bite will have some melty goodness.
- Top with Remaining Chips:
- Distribute the remaining Fritos across the top of the cheese layer. This creates the signature crunchy topping that gives this dish its unique texture and appearance.
- Bake to Perfection:
- Place the assembled casserole in your preheated oven and bake for 15 minutes. You will know it is done when the cheese is completely melted and bubbling around the edges and the top layer of chips has turned slightly golden.
- Rest and Garnish:
- Allow the finished casserole to rest for 5 minutes before serving. This helps the layers set up slightly. Just before serving, add dollops of sour cream across the top and sprinkle with sliced green onions for freshness and color contrast.
Save The secret ingredient in this recipe is definitely the smoked paprika. It adds a subtle smoky depth that elevates the entire dish beyond a simple casserole. My husband always knows when I skip it and never fails to notice when I double it for extra flavor. We discovered this trick during a camping trip when we accidentally grabbed smoked paprika instead of regular and never looked back.
Make Ahead Options
This dish shines as a make ahead meal. You can prepare the chili portion up to three days in advance and store it in an airtight container in the refrigerator. When ready to serve, simply reheat the chili until hot, then proceed with the layering and baking steps. The assembly with chips should happen right before baking for optimal texture results. This strategy has saved me countless times when hosting game day gatherings or when I know I will have a busy evening ahead.
Customization Ideas
The beauty of Frito pie lies in its adaptability. For a spicier version, add a diced jalapeño with the onions or increase the cayenne pepper. Meat lovers might enjoy adding cooked bacon bits or diced smoked sausage to the chili. Vegetarians can substitute the ground beef with two additional cans of beans or plant based crumbles. My family enjoys a taco seasoned version where I swap the chili powder blend for taco seasoning and add corn kernels. Each variation maintains the core comfort food appeal while offering something new.
Serving Suggestions
While perfectly satisfying on its own, this casserole pairs beautifully with simple sides. A crisp green salad with vinaigrette provides refreshing contrast to the rich main dish. For a full Tex Mex spread, serve alongside Mexican rice and refried beans. During summer months, fresh corn on the cob makes an excellent accompaniment. For beverages, the dish pairs wonderfully with cold beer, iced tea, or a simple margarita for adults. When serving kids, I find that apple juice or lemonade balances the spice level nicely.
Regional Variations
The Frito pie has fascinating regional differences across America. In New Mexico, it is often served directly in the chip bag topped with red chile and cheese. Texas versions typically include Fritos, chili, cheese, onions, and jalapeños. The Midwest often incorporates corn into the chili base. My version leans toward the Texas style but incorporates the casserole format that became popular in school cafeterias and community cookbooks throughout the 1970s. This adaptation makes it more suitable for serving a family or group rather than as individual portions.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. The chips will soften over time but many people enjoy this texture transition. To reheat, place portions in a microwave safe dish and heat for 1 to 2 minutes until warmed through. For better texture, reheat in a 350°F oven for about 15 minutes. If you know you will have leftovers, consider setting aside some extra Fritos to sprinkle on top after reheating to restore some crunch. The chili portion freezes beautifully for up to 3 months, but complete assembled casserole does not freeze well due to the chips.
Save This Chili Cheese Frito Pie is a crowd-pleasing casserole that brings comfort and flavor to any occasion. Enjoy its satisfying layers and rich taste with friends and family.
Recipe Questions
- → Can I use a vegetarian alternative instead of ground beef?
Yes, you can substitute plant-based crumbles or add more beans for a hearty vegetarian option.
- → How can I make the dish spicier?
Increase the cayenne pepper or add chopped jalapeños to boost the heat according to your taste.
- → Are Fritos corn chips gluten-free?
Some Fritos are naturally gluten-free, but always check the packaging for specific labeling to be sure.
- → Can I prepare this dish ahead of time?
Yes, assemble the chili and chips in advance; add cheese and bake just before serving for the best texture.
- → What are the best toppings for this casserole?
Sour cream and sliced green onions are classic, but diced tomatoes, jalapeños, or avocado also work well.