Description
This hearty Frito Pie recipe combines a flavorful, slow-simmered chili with crispy Fritos and melted cheddar cheese, baked to perfection. Topped with sour cream and green onions, it’s a crowd-pleasing comfort food perfect for family dinners or game day gatherings.
Ingredients
Chili Base
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 5 cloves garlic, minced
- 1 pound ground beef (80/20)
- 1 tablespoon tomato paste
- 2 teaspoons brown sugar
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon chiles in adobo (optional)
- 1 (10-ounce) can Rotel (diced tomatoes with green chilies)
- 1 (15-ounce) can dark red kidney beans, drained and rinsed
- 1 (8-ounce) can tomato sauce
- Kosher salt
- Fresh cracked pepper
Toppings
- 6 ounces shredded medium cheddar cheese
- 2 cups Fritos corn chips
- Sour cream, for garnish
- Sliced green onion, for garnish
Instructions
- Sauté the Aromatics: Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion along with a couple pinches of salt and pepper. Cook, stirring frequently, for about 6 minutes until the onions become super soft and start to brown.
- Add Garlic: Stir in the minced garlic and cook for 1 minute more, stirring frequently to release its fragrance without burning.
- Cook the Ground Beef: Make a small well in the center of the pot and add the ground beef along with a few pinches of salt and pepper. Crumble the beef with a spatula and cook until fully browned. Use the beef fat to deglaze the pan by scraping up the browned bits from the bottom.
- Add Spices and Tomato Paste: Stir in tomato paste, chili powder, cumin, brown sugar, chiles in adobo (if using), and additional salt and pepper. Cook, stirring frequently, for 1 minute to toast the spices and deepen their flavors.
- Add Liquid Ingredients and Beans: Pour in the Rotel tomatoes, kidney beans, and tomato sauce. Add a few large pinches of salt and pepper for seasoning.
- Simmer the Chili: Bring the mixture to a simmer and reduce heat to low. Let it simmer uncovered for about 8 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper as needed.
- Prepare for Baking: While the chili simmers, preheat the oven to 375°F (190°C). Transfer the chili mixture to an 11.5-inch deep dish pie pan.
- Add Cheese and Bake: Sprinkle the shredded cheddar cheese evenly over the chili. Bake in the preheated oven for 10 minutes or until the cheese is completely melted and the edges are bubbly.
- Top and Serve: Remove the baked chili from the oven. Top with 2 cups of Fritos corn chips and garnish with dollops of sour cream and sliced green onions. Serve immediately and enjoy!
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Notes
- Optionally add chiles in adobo for extra smoky heat.
- Use medium cheddar for a perfect balance of melt and flavor.
- For a spicier version, add extra chili powder or a pinch of cayenne pepper.
- To make this dish vegetarian, substitute ground beef with plant-based crumbles.
- Leftover Frito Pie can be refrigerated for up to 3 days and reheated in the oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
