This authentic Texas Frito Pie features a simple ground beef chili spooned over crunchy corn chips. Pile on shredded cheddar, diced white onion, and a dollop of sour cream for a satisfying, nostalgic meal perfect for game day or an easy family dinner.
Why I Love This Recipe:
- Budget-friendly: Simple ingredients and straightforward steps make this an economical family meal.
- Comforting: Homemade beef chili combined with melted cheese and crunchy chips is classic comfort food.
- Nostalgic: This dish brings to mind fairs, stadium concessions, and family gatherings.
Ingredients:
Toppings:
- Classic Texas toppings: Shredded cheddar cheese, diced white onion, and sliced jalapeños are traditional and delicious.
- Other topping ideas: Sour cream, diced tomato, or shredded lettuce add freshness and creaminess.
How to Make Frito Pie
Prepare the chili: Brown 1 lb ground beef in a large pot or Dutch oven over medium heat, breaking it into pieces until no longer pink (about 7 minutes). Drain excess grease, then return the pot to the stove.
Combine: Stir in 2 tbsp tomato paste, 1 (15-ounce) can tomato sauce, and 1 cup beef broth. Add 2 tbsp chili powder, 1 tbsp paprika, 1 tbsp onion powder, 1/2 tsp garlic powder, 1 tsp ground cumin, 1/2 tsp salt, and 1/2 tsp black pepper. Mix well.
Simmer: Cover and simmer over medium heat for about 10 minutes so the flavors meld and the sauce thickens slightly.
Assemble: In bowls or on plates, layer about 2 cups of Frito chips per serving, spoon warm chili over the chips, then top with 1/2 cup shredded cheddar (or to taste), diced white onion, and any additional toppings you like.
Variations:
- Slow cooker: Brown the beef, then transfer it to a slow cooker with the tomato paste, sauce, broth, and spices. Cook on low for 4–6 hours for an even deeper flavor.
- Casserole: Make the chili in a skillet, layer it in a baking dish with chips and cheese, then cover and bake until the cheese melts for a Frito pie casserole.
Storage and Make Ahead
- Leftovers: Store leftover chili in an airtight container in the refrigerator for 4–5 days.
- Make ahead: Prepare the chili up to 5 days in advance and reheat before serving. Add chips just before serving to keep them crisp.
- Freezer: Freeze the chili for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Quick and Easy Dinner Recipes:
- Easy Chili Recipe
- One Pot Taco Pasta
- Walking Taco Casserole
- John Wayne Casserole
Frito Pie
Ingredients
- 1 lb ground beef
- 2 tbsp tomato paste
- 1 (15 ounce) can tomato sauce
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tbsp paprika
- 1 tbsp onion powder
- 1/2 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 cups Frito chips
- 1/2 cup shredded cheddar cheese
- 1/2 white onion, diced
Optional Toppings
- Sour cream
- Sliced jalapeños
Instructions
- Cook the ground beef in a large pot or Dutch oven over medium heat until no longer pink, about 7 minutes.
- Drain excess grease and return the pot to the stove.
- Add the tomato paste, tomato sauce, and beef broth, stirring to combine.
- Add the seasonings, cover, and simmer over medium heat for 10 minutes.
- To serve, layer Frito chips in bowls or on plates, top with chili, then add cheese, diced onion, and desired toppings.
Equipment
- Dutch oven or large pot
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
First published June 2018. Updated October 2023.
Photography by the talented ModernFarmhouseEats.com