This Chili Cheese Frito Pie is one of those easy to come together low stress kind of meals. It’s family pleasin’, fun to eat and it appeals to all ages. I know what you’re thinking…fritos? Really? Yes, they make this homespun dish really tasty. Perhaps it’s the corn flavor and crunch that we so enjoy with chili. A dollop of sour cream on top just before serving is a nice touch, too.
Family Pleasing Chili Cheese Frito Pie
Make Your Own Taco Seasoning Included
If you’re a cook who likes to create your own spice blends, I’ve included a list for you to use in the Recipe Notes section. For those busy cooks who prefer a simpler approach, I’ve included in the recipe the amount of packaged taco seasoning as a shortcut too, the choice is completely yours. I’ve made this Chili Cheese Frito Pie using ground beef, ground turkey and ground chicken with outstanding results each time. It’s not fancy food but, it sure is tasty and my boys love it. Other Chili dishes you may like to try is this Chili Pot Pie and Chili Cornbread Bake.
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Helpful Kitchen Items:
Chili Cheese Frito Pie
Ingredients
- 3 cup shredded Colby-Jack Cheese divided
- 1 10 1/4 oz bag chili cheese fritos
- 1 medium onion diced
- 1 small poblano or jalapeno pepper diced seeds removed
- olive oil
- seasoned salt and black pepper
- 4 clove garlic minced
- 2 lb lean ground beef turkey or chicken
- 2 Tbsp Worcestershire sauce
- 1 15 oz can tomato sauce
- 1 10 oz can Rotel Tomatoes Chili Fixins
- 1 15 oz can light red kidney beans
- 2 Tbsp chopped cilantro
- Shortcut Spice: [omit if using DIY spices]
- 1 1.25 oz package taco seasoning
Instructions
- Preheat the oven to 350°F. Spray a 3 quart baking dish or an 12 x 8 inch baking dish with cooking spray.
- Pour 1/2 of the fritos over the bottom of the dish. Sprinkle with 1/3 of the shredded cheese.
- On the stove top in a medium size pot, saute the diced onion and pepper in a couple of drizzles of olive oil. Cook until the vegetables begin to soften and brown. Add the minced garlic and saute for 1 minute.
- Add the ground beef and cook until no pink remains. Season with seasoned salt and black pepper to your taste.
- Drain any excess fat from the pan, then add the Worcestershire sauce, tomato sauce, Rotel tomatoes, kidney beans and seasonings. [see Cook's note for DIY spices] Mix well, and simmer over medium heat for 10 minutes. Remove from the heat and add the chopped cilantro.
- Pour evenly over the fritos in the baking dish. Sprinkle 1/3 of the cheese on top.
- Top with the remaining fritos and shredded cheese.
- Bake for 25-30 minutes until bubbly.
- Garnish with chopped green onion. Serve with a dollop of sour cream, if desired.
Notes
2 Tbsp chili powder
2 tsp ground cumin
1 tsp Mexican oregano
1/4 tsp lemon pepper
1/8 tsp cinnamon
1/8 tsp ground chipotle pepper
Linda says
February 19, 2014 at 1:45 amYummers Melissa. Perfect recipe, with all the flavors I adore.
Melissa says
February 19, 2014 at 3:27 amThanks Linda! xxxx
Anonymous says
March 7, 2014 at 2:50 amWOW!!!!
With recipes like this you could find a billionaire husband…
Can’t wait to try this…Thanks…
Melissa says
March 7, 2014 at 3:06 amThank you very much!
Cheryl says
August 6, 2014 at 8:02 pmYUMMO! I remember eating this as a kid – sometimes we added tamales. Thanks for jogging my memory – it was delicious comfort food!!!
Serra says
September 3, 2014 at 11:35 pmThis looks delicious, but does the bottom layer of chips stay crunchy?
Toni says
May 31, 2017 at 5:15 pmNo, it got cooked and soggy, but was good. Kind of formed a “crust”.
Joan says
June 24, 2017 at 7:44 pmYes! Had it today at a gathering! Good enough I wanted the recipe! Delicious!
Melissa says
September 4, 2014 at 12:25 amThe top layer will be the most crunchy, but the bottom layer doesn’t get soggy if that’s your concern.
Kristi says
September 14, 2014 at 6:41 pmKristi asked….
Could you please tell me where I can find Mexican oregano? Could just plain oregano be used?
Thank You
Melissa says
September 14, 2014 at 10:06 pmYou can usually find Mexican oregano at places like Fresh Market, Trader Joes and Whole Foods. Italian oregano can be used, but you won’t need as much since Mexican oregano has a milder flavor.
FlyingHiMommy says
January 28, 2015 at 1:17 amI just made this for dinner, YUM. 20 minutes was plenty of cooking time and yes, it did stay crunchy. Served with avocado and sour cream, will make again. Thank you 🙂
Melissa says
January 28, 2015 at 2:09 amSo glad you enjoyed this, I really appreciate your sweet comment.
Anonymous says
January 28, 2015 at 3:47 pmHas anyone tried ground turkey, looks y
ummy, but I don’t eat beef.
Nancy J.
Melissa says
January 28, 2015 at 4:14 pmNancy, ground chicken or turkey work well in this too.
Gail says
November 29, 2015 at 1:25 pmThis sounds great.. gonna add it to this week’s dinner list
Lisa says
November 30, 2016 at 10:30 amThis sounds amazing! Have you served it as a chili (if some people perhaps did not want the Fritos ?). I am bringing chili to a potluck but was going to also bring Fritos and cheese so people could have Frito pie as an option.
Melissa says
November 30, 2016 at 10:38 amYou might want to make this chili instead if your plan is to set-up a toppings bar.
Lora says
April 6, 2017 at 9:47 pmCan you successfully freeze leftovers?
Melissa says
April 7, 2017 at 10:35 amThe fritos will become soft after freezing but, may be re-crisped in the oven, if you wish.