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+ servings

Chili Cheese Frito Pie

Course Main Course
Cuisine American
Keyword chili-cheese-frito-pie
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Author Melissa Sperka


  • 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


  • 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.


DIY Spices: [Use in place of taco seasoning]
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