I love how Frito Pie brings big flavor with very little effort. It’s a one-dish wonder—perfect for game day, casual gatherings, or a laid-back weeknight dinner. The contrast between the crisp Fritos and the warm, saucy beef and beans is just unbeatable. I can also customize it endlessly depending on what toppings I’m in the mood for.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Optional: sliced jalapeños, sour cream, green onions, cilantro for garnish
Directions
I begin by browning the ground beef in a large skillet over medium-high heat, then drain off any excess fat.
I add the diced onion and minced garlic to the skillet and cook for 2–3 minutes until they’re softened and fragrant.
Next, I stir in the taco seasoning, kidney beans, and crushed tomatoes. I let everything simmer together for 8–10 minutes so the flavors can meld.
While that’s simmering, I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
I layer half of the Fritos in the bottom of the dish, then spoon the hot chili mixture evenly over the chips.
I sprinkle the shredded cheddar cheese generously on top and add the remaining Fritos over the cheese.
I bake it for 15–20 minutes until the cheese is melted and everything is hot and bubbly.
After letting it cool slightly, I garnish with jalapeños, sour cream, green onions, or fresh cilantro—whatever I have on hand. Then I serve it hot.
Servings and timing
This recipe makes 6 generous servings and takes about 40 minutes total: 15 minutes for prep and stovetop cooking, and about 25 minutes in the oven. It’s perfect when I need a filling and flavorful meal that doesn’t take all day.
Variations
I swap kidney beans for black beans or pinto beans depending on what I have.
For extra spice, I stir in chopped green chiles or use hot taco seasoning.
I sometimes use a mix of cheddar and Monterey Jack cheese for more meltiness.
Instead of baking, I’ve layered everything in individual bowls for a quick no-bake version.
For a fun twist, I’ve even served this inside snack-sized Fritos bags for a walking taco-style meal.
storage/reheating
Leftovers keep well in the fridge for up to 3 days. I store them in an airtight container, though the chips will soften over time. To reheat, I use the oven at 350°F for about 15 minutes to help crisp things up again, or microwave it for convenience. If I want the chips to stay extra crunchy, I save a handful to add fresh after reheating.
FAQs
Can I make Frito Pie ahead of time?
Yes, I often prepare the chili mixture ahead and assemble it just before baking. If I do bake it ahead, I keep the top layer of Fritos separate and add them when reheating to keep them crispy.
What’s the best type of Fritos to use?
I stick with the original corn chips for the best texture and flavor, but the scoop-style ones work too if I want more crunch.
Is there a vegetarian version?
Definitely—I just leave out the ground beef and double the beans or add lentils for a hearty plant-based version.
Can I use leftover chili for this?
Absolutely. I’ve made Frito Pie with leftover homemade chili and it turns out just as delicious. It’s a great way to repurpose leftovers.
How spicy is this dish?
It’s mildly spicy with standard taco seasoning and Rotel, but I can make it as hot as I like by adding jalapeños, hot sauce, or spicy chili powder.
Conclusion
Frito Pie is my go-to when I want a satisfying, easy, and flavorful meal that everyone will love. It’s bold, cheesy, and full of comfort, with just enough crunch to keep things interesting. Whether I’m feeding a group or just making something fun for dinner, it always hits the spot.
A cheesy, crunchy Tex-Mex classic made with seasoned beef, beans, tomatoes, and layers of Fritos. This Frito pie is comfort food at its finest—baked until bubbly and golden.
