Frito Pie Recipe
This Frito pie recipe is a no-fuss, crowd-pleasing dish that layers crunchy corn chips, hearty chili, and melted cheese.
It’s a quick, comforting meal that’s just as perfect for a weeknight dinner as it is for game day.
What Are the Ingredients for Frito Pie?
A traditional Frito pie uses just a few simple ingredients:
- Fritos corn chips (original style)
- Canned or homemade chili (with or without beans)
- Shredded cheddar cheese
Optional toppings might include chopped onions, jalapeños, sour cream, or green onions. You can build it in a casserole dish or keep it classic by pouring the chili straight into a snack-size Fritos bag.
What Exactly Is a Frito Pie?
Frito pie is a Southern and Southwestern dish that layers Fritos corn chips with warm chili and cheese. Some versions are baked casserole-style, while others are scooped right from the chip bag for an easy, portable meal. It’s popular at fairs, football games, and anywhere comfort food is welcome.
What Is the Difference Between a Walking Taco and a Frito Pie?
Though similar, there are a few key differences:
- Walking Taco typically uses taco meat and includes toppings like lettuce, tomatoes, and sour cream. It’s more like a taco in chip form.
- Frito Pie relies on chili as the main base and leans into melted cheese as the key topping.
Both are served in chip bags or bowls and are meant to be eaten on the go, but the flavor profiles are a bit different.
Storage Instructions
- Refrigeration: Store leftover chili and toppings separately in airtight containers. Keep chips in their original bag or another airtight container to preserve crunch.
- Reheating: Warm chili in a saucepan or microwave until hot. Reassemble with fresh Fritos and cheese when ready to eat.
- Freezing: Chili freezes well for up to 3 months. Do not freeze with chips or cheese already assembled, as it will ruin the texture.
Frito Pie Recipe
Frito Pie is an easy recipe that's delicious, and perfect for a throw together!
Yield: 4 people
Calories: 396kcal
Materials
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 large yellow onion chopped
- 3 jalapeños chopped
- 5 cloves garlic minced
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 4 tablespoons chili powder
- 1 tablespoon dried oregano
- 3 tablespoons ground cumin
- 1 teaspoon ground coriander
- 3 ounces tomato paste
- 28 ounces canned diced tomatoes or a full diced tomato
- 2 cups beef broth
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onions and jalapeños, cooking and stirring frequently until the onions become translucent, about 6-8 minutes.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Add the ground beef to the pot along with the salt and black pepper. Break the beef apart while cooking, leaving some larger chunks intact. Cook until the beef is no longer pink, approximately 8 minutes. Drain off excess grease if necessary.
- Stir in the chili powder, dried oregano, ground cumin, and ground coriander, combining thoroughly. Cook for another minute to enhance the spices.
- Mix in the tomato paste, diced tomatoes, and beef broth. Bring the mixture to a simmer, then lower the heat to medium-low. Allow the chili to cook for at least 30 minutes (up to 1 hour), stirring occasionally until it thickens.
- The chili is ready once the liquid has reduced, achieving a rich, thick consistency.
Tie It All Together
- Add your fritos to a bowl.
- Now top with chili, shredded cheese, diced onions, and chopped jalapenos. You can also add sour cream, salsa, and whatever other toppings you want!
Video
Nutrition
Calories: 396kcal | Carbohydrates: 13g | Protein: 24g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1702mg | Potassium: 877mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2870IU | Vitamin C: 19mg | Calcium: 118mg | Iron: 8mg
