If you’re looking for comfort food but also have a hankering for Tex-Mex flavors, take a look at this Frito pie recipe. This dish might be (and is!) unknown in some 99 percent of Mexico, but the Texans have taken it to heart and you can find this dish all over the Lone Star State!
Picture Fritos, those crunchy chips, along with a spicy, meaty chili con carne, and you get the idea of this creative dish. The most basic way of making it is to split open a bag of Fritos and ladle chili on top.
But you can also serve this in bowls or make a casserole out of it, if you want a fancier presentation. Along with the ground beef and Frito chips you need onion, garlic, beans, tomatoes, and some seasonings. Sour cream and shredded cheese are ideal to garnish the finished Frito pie recipe.
Why You’ll Love the Recipe:
This Tex-Mex classic is a delicious version of chili con carne but in place of the rice or cornbread you have crunchy Fritos.
How to Serve It:
Enjoy this hot, with your favorite toppings. Serve rice or cornbread on the side too if you wish.
Want to save this recipe?
Can You Make It Ahead?
Yes, you can prepare it in advance and reheat it later.
Storage Instructions:
Leftover chili will keep for up to 4 days in an airtight container in the refrigerator.
Variations and Substitutions:
Swap Fritos for corn chips or tortilla chips, or sub rice or cornbread if you don’t like the idea of chips.
Frito Chili Pie
Ingredients
- 1 pound ground beef
- 1 minced garlic clove
- 1 diced yellow onion
- 14- ounce can kidney beans not drained
- 2 tablespoons chili powder
- 5½- ounce can tomato paste
- 10- ounce can Rotel tomatoes
- 1 teaspoon white sugar
- 1 teaspoon salt
- 9¼- ounce bag Frito chips
- ½ teaspoon ground cumin
- Sour cream and shredded cheddar or Mexican blend cheese to serve
- Diced red onion diced tomato, cilantro, and/or diced jalapenos, to serve (optional)
Instructions
- Brown the meat with the onion and garlic in a large skillet.
- Drain off the excess grease.
- Stir in the tomato paste, kidney beans, canned tomatoes, salt, sugar, chili powder, and cumin.
- Turn the heat down to low and simmer gently without a lid for 20 minutes.
- Divide a pack of Fritos between 6 warm serving bowls.
- Top each one with the meat mixture.
- Add a spoonful of sour cream, some shredded cheese, and any other toppings you want.
