Description
This Frito Pie recipe is a Tex-Mex favorite that combines crunchy Fritos corn chips with a flavorful chili and cheese topping, perfect for a quick and satisfying meal.
Ingredients
Scale
For the Chili:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 (15-ounce) can chili beans, undrained
- 1 (10-ounce) can diced tomatoes with green chiles (like Rotel)
- Salt and pepper to taste
For Assembly:
- 4 cups Fritos corn chips
- 1 ½ cups shredded cheddar cheese
- ½ cup sour cream (optional)
- ¼ cup chopped green onions (optional)
- Pickled jalapeños (optional)
Instructions
- Prepare the Chili: Heat olive oil in a large skillet over medium heat. Add ground beef, and cook until browned, breaking it up with a spoon, about 5–7 minutes. Drain excess fat if needed. Add diced onion and garlic, cooking until softened, about 3 minutes. Stir in chili powder, cumin, smoked paprika, and season with salt and pepper. Add chili beans and diced tomatoes; simmer for 10–15 minutes until thickened.
- Assemble: Spread Fritos on each plate or in a baking dish. Spoon the beef and bean mixture over the chips. Top with cheddar cheese, sour cream, green onions, and jalapeños if desired. Serve immediately.
Notes
- You can make individual servings or layer everything in a casserole dish and bake at 350°F for 10 minutes to melt the cheese.
- Ground turkey or plant-based crumbles can be substituted for beef.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 75mg
