Description
A hearty one-skillet Frito Pie made with rich, flavorful chili, melted cheese, and crunchy corn chips. Comforting, bold, and easy enough for any weeknight meal.
Ingredients
1 1/2 lbs ground beef (80/20)
1 cup yellow onion, diced
1 tbsp garlic, minced
2 tbsp chili powder
1 tbsp smoked paprika
1 tbsp cumin
1 (10-oz) can Rotel tomatoes
1 (6-oz) can tomato paste
1 (10-oz) can chili beans or ranch-style beans
1 cup beef broth
1 tbsp salt
1 tsp black pepper
1 cup Cheddar cheese, shredded
1 cup Pepper Jack cheese, shredded
1 (9-oz) bag Fritos or other corn chips
Instructions
- Preheat the oven to 350°F (175°C).
- Heat a large oven-safe skillet over medium heat. Add ground beef and cook, breaking it apart, until browned.
- Add diced onion and minced garlic. Cook until the onion softens.
- Stir in chili powder, smoked paprika, and cumin; toast briefly.
- Add Rotel, tomato paste, beans, and beef broth. Season with salt and pepper and stir well.
- Simmer uncovered until the chili becomes thick and scoopable.
- Sprinkle Cheddar and Pepper Jack cheeses evenly over the top.
- Transfer the skillet to the oven and bake until the cheese is melted and bubbly.
- Top with Fritos just before serving so they stay crunchy.
Notes
Swap ground beef for turkey or chicken for a lighter version.
Add jalapeños or cayenne for more heat.
Stir in sour cream for a creamier chili base.
Keep Fritos separate when storing to prevent sogginess.
Freeze only the chili base (no cheese or chips).
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop & Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe
- Calories: Approx. 620
- Sugar: 5g
- Sodium: 1380mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 19g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 110mg
