This Frito Chili Pie Casserole takes hot, hearty chili over a bed of corn chips and topped with melting cheese, sour cream and flavorful toppings for a family-size version of a cold weather favorite.
Southern Comfort Dinner
If you’ve never had Frito pie, you’re seriously missing out. A bed of crunch, salty corn chips topped with hot, hearty chili, melting cheese and your favorite toppings. It’s so delicious. And this Frito Chili Pie Casserole is everything I love about the game day favorite, all in a family friendly dish that makes a filling and flavorful meal.
A Football Weather Favorite
Frito chili pie is pretty much a staple at high school football games in Oklahoma and Texas. I still get a craving for it every time there’s a chill in the air! I love the crunch of the chips and the steaming hot chili with cheese melting all over it. And believe me, it’s even better in casserole form! Jalapeño slices, fresh tomatoes and dollop of sour cream and YUM.
I just want to grab some soft pretzels and cheese sauce and a cup of hot chocolate and indulge in the combination of salty corn chips and steaming hot chili. SO GOOD.
Bean-less Chili Option
If you’re a chili purist (Texans have a lot to say about this!), you could make a pot of my Simple No Bean Chili recipe instead. It’s so satisfying and delicious.
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Olive oil
- Chopped white onion
- Lean ground beef
- Chili powder
- Brown sugar (light or dark)
- Garlic powder
- Ground cumin
- Kosher salt
- Tomato sauce
- Canned red kidney beans, drained
- Fritos original corn chips
- Shredded cheddar cheese
- Sour cream
- Pickled jalapeno slices
- Cherry tomatoes
- White onion
- Green onions
Supplies:
How to Make Frito Chili Pie Casserole
- In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add the ground beef to the pot. Cook for 6 to 8 minutes, until the beef is browned well, stirring occasionally with a wooden spoon to break it up into pieces.
- Add the chili powder, brown sugar, garlic powder, cumin, and salt. Stir until well combined.
- Add the tomato sauce and drained kidney beans.
- Stir well, then remove from the heat.
- Preheat the oven to 400°F. Spray a 9×13-inch casserole dish with non-stick cooking spray.
- Arrange the Fritos in the prepared dish.
- Spoon chili mixture over the chips.
- Sprinkle the cheddar cheese evenly over the chili mixture.
- Bake for about 10 minutes or until the cheese is all melted.
- Let set for a few minutes before topping the casserole with dollops of sour cream, pickled jalapeño slices, chopped tomatoes, chopped white onion and chopped green onion.
- Or serve and let each person fill individual bowls and top their own bowls of casserole with toppings as they please.
Storage
This casserole is best eaten right after it’s made. But you can store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a 350-degree oven until heated through. I don’t recommend microwaving leftovers as it will only make the Fritos chewy.
Easy Recipes for Ground Beef
If you’ve got some ground beef and about 30 minutes, you’ve got dinner! My Easy Recipes for Ground Beef gets a filling meal on the table without a lot of fuss.
If you make this Frito Chili Pie Casserole, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Frito Chili Pie Casserole
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6-8 servings
Description
This Frito Chili Pie takes hot, hearty chili over a bed of corn chips and topped with melting cheese, sour cream and flavorful toppings for a family-size version of a cold weather favorite.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 cup chopped white onion
- 1 pound lean ground beef
- 2 tablespoons chili powder
- 2 teaspoons brown sugar (light or dark)
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can red kidney beans, drained
- 1 (9.25 ounce) package Fritos original corn chips
- 2 cups shredded cheddar cheese
Toppings:
- sour cream
- pickled jalapeno slices
- cherry tomatoes, chopped
- white onion, chopped
- green onions, chopped
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add the ground beef to the pot. Cook for 6 to 8 minutes, until the beef is browned well, stirring occasionally with a wooden spoon to break it up into pieces.
- Add the chili powder, brown sugar, garlic powder, cumin, and salt. Stir until well combined.
- Add the tomato sauce and drained kidney beans. Stir well, then remove from the heat.
- Preheat the oven to 400°F. Spray a 9×13-inch casserole dish with non-stick cooking spray.
- Arrange the Fritos in the prepared dish. Spoon the chili mixture evenly over the chips. Sprinkle the cheddar cheese evenly over the chili mixture.
- Bake for about 10 minutes or until the cheese is all melted.
- Let set for a few minutes before topping the casserole with dollops of sour cream, pickled jalapeno slices, chopped tomatoes, chopped white onion and chopped green onion. Or serve and let each person fill individual bowls and top their own bowls of casserole with toppings as they please.
