Chili Cheese Frito Pie (Print Version)
Hearty chili, crunchy corn chips, and melted cheese create a crowd-pleasing dish for any casual occasion.
# Components:
→ Chili Preparation
01 - 1 lb ground beef
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 can (15 oz) kidney beans, drained and rinsed
05 - 1 can (15 oz) diced tomatoes
06 - 1 can (8 oz) tomato sauce
07 - 2 tbsp chili powder
08 - 1 tsp ground cumin
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/4 tsp cayenne pepper, optional
→ Assembly
13 - 8 oz Fritos corn chips
14 - 2 cups shredded cheddar cheese
15 - 1/2 cup sour cream
16 - 1/4 cup sliced green onions
# Directions:
01 - Set oven temperature to 375°F and allow to fully preheat.
02 - In a large skillet over medium heat, cook ground beef, breaking it up as it browns for approximately 5 minutes. Drain excess fat if needed.
03 - Add diced onion and minced garlic to the skillet. Sauté until onions turn translucent, about 3 minutes.
04 - Stir in kidney beans, diced tomatoes, tomato sauce, chili powder, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper if desired. Bring mixture to a simmer and cook for 10 minutes, stirring occasionally.
05 - Spread half of the corn chips evenly in a 9x13-inch baking dish.
06 - Spoon the prepared chili mixture in an even layer over the chips.
07 - Scatter shredded cheddar cheese evenly over the chili.
08 - Distribute the remaining corn chips on top.
09 - Bake uncovered for 15 minutes, until the cheese is melted and bubbly.
10 - Remove casserole from oven. Allow to rest for 5 minutes, then garnish with sour cream and sliced green onions. Serve immediately while warm.
# Expert Advice:
01 -
- Easy to assemble and bake
- Hearty and satisfying for all ages
02 -
- Use gluten-free corn chips for a fully gluten-free dish
- Chili can be made ahead and refrigerated for easy prep
03 -
- Layer chips just before baking to keep them crunchy
- Let pie rest for a few minutes before serving to set layers