Ingredients
Equipment
Method
Prep
- Reheat the chili beef in a saucepan over medium heat until hot, stirring occasionally, about 5-7 minutes.
- If the chili seems dry, add ¼ cup beef broth or water to loosen.
Individual Servings
- Open small individual bags of Fritos from the side to create a boat, or place 1-2 cups of Fritos in serving bowls.
- Spoon about ½ cup hot chili beef over the Fritos for individual bags, or ¾ to 1 cup for bowl servings.
- Top with shredded cheese while the chili is hot so it melts.
- Add sour cream, pico de gallo, onions, jalapeños, and cilantro.
- Serve with hot sauce and lime wedges.
Casserole Style
- Preheat oven to 350°F.
- Spread half the bag of Fritos in the bottom of a 9x13 baking dish.
- Layer the reheated chili beef over the Fritos.
- Top with shredded cheese.
- Bake for 15-20 minutes until the cheese is melted and bubbly.
- Remove from oven and top with the remaining Fritos for extra crunch.
- Add toppings and serve immediately.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
Frito Pie is a Texas classic that's pure comfort food—crunchy corn chips, hearty chili beef, melted cheese, and all your favorite toppings. The key is serving it immediately so the Fritos stay crunchy under the hot chili and melted cheese. For tailgating or game day, use individual snack-size bags of Fritos—open from the side, add chili and toppings directly into the bag, and eat with a fork. It's mess-free and portable. For a family dinner, serve in bowls or make the casserole version. Add the second layer of Fritos right before serving so they don't get soggy. This recipe comes together in 15 minutes using your batch chili beef. It's the ultimate quick crowd-pleaser.
