Crunchy, salty Fritos smothered in a thick, savoury homemade chili, then loaded up with cheese, sour cream, onion and jalapeños. This Frito pie is a Texas classic, and it’s every bit as fun to eat as it sounds.
Let’s talk about what makes Frito pie so irresistible. It’s all about contrast. Hot, rich chili meets cold, crunchy corn chips, then melty cheese and a cool dollop of sour cream. Every scoop is crunchy, saucy, cheesy and just a little spicy.
The chili here is simple but full of flavour: ground beef browned with garlic and onion, then simmered with tomato sauce, tomato paste, chili powder and cumin until it’s thick and hearty. Thick is important. A thick chili clings to the chips instead of turning them soggy.
Serve it on game days, at tailgates, for a crowd at a party, or as an easy family dinner. Or make “walking” Frito pies right in individual chip bags.
Why You’ll Love This Frito Pie
- Crunchy and cheesy: chips, chili and melty cheese in every bite.
- Homemade chili: simple, thick and full of flavour.
- Feeds a crowd: set up a Frito pie bar and let everyone build their own.
- Customisable: pile on your favourite toppings.
- Fun to eat: especially the walking version in chip bags.
Ingredient Notes & Easy Substitutions
Ground beef – The base of the chili. Ground turkey or a meat substitute also work.
Garlic and onion – Browned with the beef for flavour.
Tomato sauce and tomato paste – Make a thick, rich chili base.
Chili powder and cumin – The classic chili spices. Start with 1 tablespoon of chili powder and add more to taste.
Water or beef broth – Broth makes a beefier chili.
Fritos – Original or chili cheese flavour.
Toppings – Sour cream, cheddar, red onion and jalapeños are classic. Avocado is great too.
Step-by-Step Guide to Making Frito Pie
1. Brown the beef
Brown and crumble the ground beef in a large skillet with the garlic and onion. Drain off the extra grease and return the beef to the pan.
2. Make the chili
Stir in the tomato sauce, tomato paste, chili powder, cumin, salt and water or broth until everything is combined.
3. Simmer
Turn the heat down and simmer for at least 20 minutes, until the chili is thick and the flavours have come together.
4. Assemble
Spread the Fritos on a big plate or in bowls and ladle the hot chili over the top. Add your favourite toppings and dig in straight away, while the chips are still crunchy.
Frito Pie
Equipment
- Large skillet
- Large serving plate or bowl
Ingredients
Chili
- 2 pounds ground beef
- 3 small cloves garlic minced
- 1 small onion diced
- 1 (15-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 1-2 tablespoons chili powder to taste
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 3/4 cup water or beef broth
Base
- 1 (9.25-ounce) bag Fritos corn chips original or chili cheese
Toppings
- sour cream
- grated cheddar cheese
- diced red onion
- minced jalapeños
Instructions
- In a large skillet over medium heat, brown and crumble the ground beef with the garlic and onion. Drain off the extra grease and return the mixture to the skillet.
- Stir in the tomato sauce, tomato paste, chili powder, cumin, salt and water (or broth) until combined.
- Turn the heat down to medium-low and simmer for at least 20 minutes.
- Spread the Fritos on a large plate or in a large bowl (or individual bowls or bags) and spoon the chili over the top.
- Finish with your choice of toppings.
Notes
- Servings: The original recipe doesn't state a serving count. 8 servings is our estimate for 2 pounds of beef and a 9.25-ounce bag of chips.
- Beans: Add 1 can of drained, rinsed kidney beans or chili beans if you like.
- Broth: Beef broth instead of water gives a beefier chili.
- Walking Frito pie: Spoon the chili and toppings straight into individual snack-size bags of Fritos.
- Nutrition: Estimated per serving from the chili and chips (80/20 beef, drained, 1 1/2 tbsp chili powder), without toppings.
Nutrition
Tips for the Best Frito Pie
- Drain the beef well: it keeps the chili from being greasy.
- Keep the chili thick: it stops the chips going soggy.
- Taste and adjust the chili powder: brands vary in heat.
- Assemble just before serving: for the crunchiest chips.
- Keep chili warm in a slow cooker: great for parties.
Common Mistakes to Avoid
- Assembling too early: the chips will soften.
- Runny chili: simmer longer to thicken.
- Oversalting: Fritos are salty, so go easy and taste first.
- Skipping the simmer: 20 minutes really builds the flavour.
Easy Ways to Change It Up
The recipe card is the original version. These are optional ideas:
- Add beans: stir in a can of kidney or chili beans.
- Turkey chili: use ground turkey instead of beef.
- Walking Frito pie: serve in individual chip bags.
- Extra toppings: avocado, salsa, black olives or cilantro.
- Frito pie casserole: layer chips, chili and cheese in a dish and bake until melty.
How to Serve Frito Pie
Set out the chili, chips and toppings and let everyone build their own. Keep the chili warm in a slow cooker for parties, and use individual bags for easy clean-up. A simple green salad or corn on the cob rounds it out.
Make-Ahead and Storage Tips
- Make the chili ahead: refrigerate it and reheat before serving.
- Assemble fresh: add the chips and toppings just before eating.
- Leftovers: store the chili separately in an airtight container in the fridge, and reheat in the microwave or oven.
Frequently Asked Questions
What is Frito pie?
Fritos corn chips topped with chili and cheese, often served in a bowl or right in the chip bag.
Why is it called Frito pie?
It isn’t really a pie. The name likely comes from the layers of chips, chili and cheese.
Can I add beans to Frito pie?
Yes. Add a can of drained, rinsed kidney beans or chili beans to the chili.
How do I serve Frito pie to a crowd?
Keep the chili warm in a slow cooker and set out the chips and toppings so everyone can build their own.
Can I make Frito pie ahead of time?
Make the chili ahead, but assemble with the chips right before serving.
Crunchy, cheesy and loaded with hearty chili, Frito pie is pure, simple comfort food at its most fun.
Set up the toppings and let everyone dig in.
