Why You’ll Love Frito Pie Recipe

I love how reliable and adaptable this recipe is. It’s filling, crowd-friendly, and packed with bold chili flavor. The seasoned beef simmers into a rich base, the cheese melts beautifully over the top, and the crunchy corn chips finish it off perfectly. I also enjoy how easy it is to customize with toppings or small tweaks while keeping the core recipe simple.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 ½ pounds ground beef 80/20
1 cup yellow onion diced
1 tablespoon garlic minced
2 tablespoons chili powder
1 tablespoon smoked paprika
1 tablespoon cumin
1 10-ounce can Rotel tomatoes
1 6-ounce can tomato paste
1 10-ounce can chili beans or ranch-style beans
1 cup beef broth
1 tablespoon salt
1 teaspoon black pepper
1 cup Cheddar cheese shredded
1 cup Pepper Jack cheese shredded
1 9-ounce bag Fritos or another corn chips

Directions

I begin by heating a large oven-safe skillet over medium heat and browning the ground beef, breaking it up as it cooks. Once the beef is fully cooked, I add the diced onion and minced garlic and cook until the onion softens and becomes fragrant.

I stir in the chili powder, smoked paprika, and cumin, letting the spices toast briefly in the skillet. I then add the Rotel tomatoes, tomato paste, beans, and beef broth, mixing everything until well combined. I season with salt and black pepper, bring the mixture to a simmer, and cook it uncovered until thick and rich.

When the chili reaches a hearty, scoopable consistency, I sprinkle the Cheddar and Pepper Jack cheeses evenly over the top. I place the skillet into a 350°F oven and bake until the cheese is melted and bubbly. Just before serving, I top it with Fritos so they stay crunchy.

Servings and Timing

This recipe makes about 6 servings. I usually spend around 15 minutes on preparation and about 40 minutes cooking, for a total time of roughly 55 minutes.

Variations

I sometimes swap the ground beef for ground turkey or chicken when I want a lighter option. I like adding diced jalapeños or extra chili powder for more heat. For a creamier version, I occasionally stir in a small spoonful of sour cream before adding the cheese.

Storage/Reheating

I let the chili cool completely before storing it in an airtight container in the refrigerator for up to 4 days. I always keep the Fritos separate to prevent them from becoming soggy. To reheat, I warm the chili on the stovetop or in the microwave, adding a splash of beef broth if it thickens too much. I add fresh cheese and Fritos just before serving.

FAQs

Can I use a different liquid instead of beef broth?

I sometimes use chicken broth or even water with a little extra seasoning, and it still works well.

What beans work best in this recipe?

I like chili beans, pinto beans, or black beans depending on what I have available.

How can I make this spicier?

I increase the chili powder, add cayenne pepper, or mix in chopped jalapeños.

Can I prepare this dish ahead of time?

I often make the chili base a day or two in advance and reheat it before adding the cheese and chips.

Do I need an oven-safe skillet?

If I don’t have one, I transfer the chili to a baking dish before adding the cheese and baking.

Can I freeze this recipe?

I freeze only the chili base without cheese or chips. It keeps well for up to 3 months.

How do I keep the corn chips crunchy?

I always add the Fritos right before serving and store leftovers separately.

What toppings pair well with this dish?

I enjoy sour cream, sliced jalapeños, green onions, avocado, and extra shredded cheese.

Can I double the recipe?

I double it often for gatherings and use a larger skillet or baking dish to ensure even cooking.

How thick should the chili be?

I aim for a thick, scoopable consistency, and if it’s too thin, I simmer it uncovered a bit longer.

Conclusion

I keep coming back to this Frito Pie because it delivers comfort, bold flavor, and ease in every bite. The rich chili, melted cheese, and crunchy topping make it satisfying and familiar, and it’s a recipe I’m always happy to make again.