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Chili Cheese Frito Pie
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Chili Cheese Frito Pie

Course Main Course
Cuisine American, Southern
Keyword chili-cheese-frito-pie, easy-frito-pie-recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 484kcal
Author Melissa Sperka

Ingredients

  • 3 cup shredded Colby-Jack Cheese divided
  • 1 medium onion diced
  • 1 small poblano or jalapeno pepper diced seeds removed
  • olive oil
  • 2 lb lean ground beef turkey or chicken
  • 1/4 tsp each seasoned salt and black pepper
  • 4 medium garlic cloves minced
  • 2 Tbsp Worcestershire sauce
  • 1 1.25 oz package taco seasoning [Omit if using DIY spices]
  • 1 15 oz can tomato sauce
  • 1 10 oz can Rotel Chili Fixins Tomatoes may use classic Rotel with green chiles
  • 1 15 oz can light red kidney beans
  • 2 Tbsp chopped cilantro
  • 1 10 1/4 oz bag chili cheese fritos (may use plain fritos)
  • chopped green onions and sour cream for serving

Instructions

  • Preheat oven to 350°F. Spray a 2 1/2 quart baking dish or an 12 x 8 inch baking dish with cooking spray.
  • On the stove top in a large skillet, saute diced onion and pepper in a couple of drizzles of olive oil. Cook over medium-high heat until the vegetables begin to soften and brown. Add the minced garlic and saute for 1 minute.
  • Add ground beef cooking until no pink remains. Season with 1/4 tsp each seasoned salt and black pepper OR to your taste. Drain excess fat from skillet.
  • To the beef add Worcestershire sauce, tomato sauce, Rotel tomatoes, kidney beans and taco seasoning. [See Cook's note for DIY spices] Mix well, and simmer over medium heat for 10 minutes. Remove from the heat and mix in chopped cilantro.
  • Pour 1/2 of the fritos over the bottom of the dish. Sprinkle with 1/3 of the shredded cheese.
  • Pour chili mixture evenly over the fritos in the baking dish. Sprinkle 1/3 of the cheese on top.
  • Top with the remaining fritos and final 1/3 shredded cheese.
  • Bake for 25-30 minutes until bubbly around the edge.
  • Garnish with chopped green onion and serve topped with a dollop of sour cream, if desired.

Notes

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

Nutrition

Serving: 1cup | Calories: 484kcal | Carbohydrates: 6g | Protein: 48g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 156mg | Sodium: 571mg | Potassium: 687mg | Fiber: 1g | Sugar: 2g | Vitamin A: 697IU | Vitamin C: 5mg | Calcium: 480mg | Iron: 4mg