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
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Linda says
Yummers Melissa. Perfect recipe, with all the flavors I adore.
Melissa says
Thanks Linda! xxxx
Anonymous says
WOW!!!!
With recipes like this you could find a billionaire husband…
Can’t wait to try this…Thanks…
Melissa says
Thank you very much!
Cheryl says
YUMMO! I remember eating this as a kid – sometimes we added tamales. Thanks for jogging my memory – it was delicious comfort food!!!
Serra says
This looks delicious, but does the bottom layer of chips stay crunchy?
Toni says
No, it got cooked and soggy, but was good. Kind of formed a “crust”.
Joan says
Yes! Had it today at a gathering! Good enough I wanted the recipe! Delicious!
Hanna says
You can heat up the filling in a saucepan on the stove top before putting it on the bottom layer of Frito’s which should keep the chips crunchy still. Works for me!
Melissa says
The top layer will be the most crunchy, but the bottom layer doesn’t get soggy if that’s your concern.
Kristi says
Kristi asked….
Could you please tell me where I can find Mexican oregano? Could just plain oregano be used?
Thank You
Melissa says
You 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
I 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
So glad you enjoyed this, I really appreciate your sweet comment.
Anonymous says
Has anyone tried ground turkey, looks y
ummy, but I don’t eat beef.
Nancy J.
Melissa says
Nancy, ground chicken or turkey work well in this too.
Gail says
This sounds great.. gonna add it to this week’s dinner list
Lisa says
This 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
You might want to make this chili instead if your plan is to set-up a toppings bar.
Lora says
Can you successfully freeze leftovers?
Melissa says
The fritos will become soft after freezing but, may be re-crisped in the oven, if you wish.
Sally says
This is yummy; thank you Melissa.
Melissa says
I’m glad you enjoyed, it’s my pleasure.
Roger says
Made the recipe today with a few modifications but served as a great base to use for a nice dinner
Melissa says
Glad you enjoyed this easy pie, thank you.