Crispy, cheesy, and full of hearty chili flavor—this Crispy Frito Pie with Cheddar and Chili Recipe is exactly the kind of comfort food that feels like a warm hug on a plate. Let me walk you through making this delicious, crowd-pleasing dish that you'll want to whip up again and again.
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Why You'll Love This Recipe
This Crispy Frito Pie with Cheddar and Chili Recipe is one of my all-time favorites because it balances simple pantry ingredients with bold, comforting flavors. It’s perfect for a cozy night in or impressing friends without hours in the kitchen.
- Comfort food classic: The combination of melty cheddar, savory chili, and crunchy Fritos creates a glorious contrast of textures and flavors.
- Easy prep: You only need about 45 minutes total, with plenty of hands-off simmering to develop flavor.
- Ingredient-friendly: Uses pantry staples like canned tomatoes, beans, and spices—no fancy supermarket run needed.
- Customizable: You can easily swap out proteins, adjust spice to your liking, or add toppings to make this your personal favorite.
Ingredients & Why They Work
Let's talk ingredients—this recipe comes together with simple components that each play a crucial role in building layers of flavor and texture. I love how the masa harina thickens the chili while adding a subtle corn note. Plus, the Fritos on top aren’t just for crunch; they bring a bit of salty, buttery goodness.
- Olive oil: For sautéing aromatics without overpowering the dish.
- Yellow onion: Adds sweetness and depth when softened.
- Green bell pepper or jalapeños: Bell peppers bring mildness; jalapeños add a bit of heat if you like things spicy.
- Garlic: Classic flavor enhancer that pairs beautifully with chili spices.
- Ground beef (85% lean): Gives the chili hearty protein and texture; lean enough to cook without too much grease.
- Tomato sauce & diced tomatoes: Create the rich, saucy base that holds everything together.
- Chicken broth: Used to blend with masa harina for thickening and added savory taste.
- Masa harina (corn flour): Key to thickening while imparting a mild corn flavor that complements the Fritos.
- Kidney beans: Adds fiber, protein, and that classic chili heartiness.
- Cream cheese: Swirled in for a touch of creamy balance against the spices.
- Cheddar cheese: Sharp and melty, it’s essential for that indulgent topping.
- Fritos: The crunchy, salty star on top that delivers that signature texture contrast.
- Seasonings (sugar, chili powder, cumin, smoked paprika, salt): Spice blend that brings warmth, depth, and just the right hint of smokiness.
Make It Your Way
I love adding little twists to the classic Crispy Frito Pie with Cheddar and Chili Recipe depending on what mood I’m in or what’s in the fridge. Don’t be shy about making it your own—this dish is sturdy and adapts well!
- Variation: When I want a little heat, I swap green bell peppers for jalapeños or add a dash of hot sauce to the chili before baking. It gives it a nice kick without overpowering the cheddar.
- Vegan twist: Use plant-based ground meat and vegan cheddar, plus vegetable broth instead of chicken broth. The masa harina still does its magic thickening and flavoring.
- Extra veggies: Sometimes I toss in corn kernels or diced zucchini for extra texture and freshness—perfect for a more veggie-forward meal.
- Make it messy: Layering the chili, cheese, and Fritos in individual bowls instead of a baking dish turns this into a fun, casual dinner for game nights.
Step-by-Step: How I Make Crispy Frito Pie with Cheddar and Chili Recipe
Step 1: Sauté the Aromatics to Build Flavor
Start by heating olive oil in a large pot over medium-high heat to get a nice base going. Toss in your diced yellow onions and cook them for around 5 minutes until they’re tender and translucent. Then add your diced green bell pepper or jalapeños and garlic—this combo releases such an inviting aroma, and it only takes about 2 minutes. This step really brings depth and sweetness to your chili base.
Step 2: Brown the Ground Beef
Add the ground beef to the pot, breaking it up with your spoon or spatula. Cook it until it turns beautifully brown all over and no longer pink inside. Don’t forget to drain any excess grease if it looks too oily—I like to keep my pie flavorful but not greasy. This browning stage locks in that hearty, savory flavor.
Step 3: Add Seasonings and Tomato Base
Stir in the chili powder, cumin, smoked paprika, sugar, and salt—all the spices that bring out the chili's signature flavor. Then pour in the tomato sauce and drained diced tomatoes. This mix is your chili’s rich, tangy foundation.
Step 4: Mix Masa Harina with Broth & Thicken the Chili
Combine the masa harina with chicken broth in a separate small bowl or cup until smooth. This is the secret weapon for thickening your chili while adding a mild corn flavor. Pour it into the pot, bring everything to a boil, then lower the heat and let it simmer uncovered for 10–15 minutes. You’ll notice the liquid reducing and thickening to that perfect chili consistency.
Step 5: Stir in Cream Cheese for Creaminess
Swirl in the softened cream cheese just before transferring to your baking dish. This little addition really smooths out the spices and adds a subtle creaminess that surprises you in the best way.
Step 6: Assemble & Bake Your Crispy Frito Pie
Pour your chili mixture into a pie pan or 9x13 baking dish, then sprinkle a hearty layer of shredded cheddar over the top. Finally, scatter your corn chip Fritos evenly—they toast up nicely in the oven, giving you that irresistible crispy finish. Bake uncovered at 350°F for about 13 minutes, then let it rest 5 minutes before serving so the cheese sets slightly and the topping crisps just right.
Top Tip
After making this Crispy Frito Pie with Cheddar and Chili Recipe several times, I’ve gathered some quick pointers to ensure your pie turns out amazing every time.
- Sauté Slowly: Taking your time with the onions and garlic really deepens the flavor—don’t rush this stage.
- Don’t Skip the Masa Harina: It’s a game changer for texture and flavor, thickening the chili perfectly while adding a subtle corn undertone.
- Grease Drainage: Always drain excess fat after browning beef to keep your chili balanced and not greasy.
- Fritos Last: Add your Fritos on top right before baking and don’t stir them in; this keeps their crunch intact after baking.
How to Serve Crispy Frito Pie with Cheddar and Chili Recipe
Garnishes
I usually top my serving with chopped green onions and a dollop of sour cream. The bright, fresh onions cut through the richness, and sour cream adds a cool creaminess that’s perfect for balancing the spices. Sometimes I toss on a few jalapeño slices for an extra pop of heat—totally optional, but so good.
Side Dishes
This Crispy Frito Pie goes wonderfully with classic cornbread or a cheesy corn casserole for a truly Texas-style feast. I also love pairing it with a simple green salad tossed in lime vinaigrette to lighten things up a bit.
Creative Ways to Present
For a fun twist when hosting, I’ve assembled individual portions in small ramekins layered with chili, cheese, and Fritos—baked until bubbly and crispy. It makes for a delightful presentation and lets everyone customize their own toppings right at the table.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight! Just keep the Fritos separate and add fresh ones when you reheat to preserve that crunch.
Freezing
This pie freezes well if you omit the Fritos topping before freezing. Wrap tightly and freeze for up to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge before baking with fresh Fritos and cheese on top.
Reheating
I love reheating leftovers in the oven at 350°F for 10-15 minutes to keep the cheese melty and the edges crisp. Microwaving is fine for a quick fix but you might lose some crispness.
Frequently Asked Questions:
Absolutely! Ground turkey or chicken work well, though they’re leaner so you might want to add a splash of olive oil or a bit more seasoning to keep the chili flavorful and moist.
No worries if you don’t have masa harina on hand. You can use 1-2 tablespoons of tomato paste to thicken the chili instead. The texture won’t be quite the same, but it’ll still be delicious.
Yes! After browning the beef and sautéing the veggies on the stove top, transfer everything to the slow cooker. Add seasonings, tomatoes, tomato sauce, masa harina mixed with broth, and cook on low for 6-8 hours or high for 4-5. Add cheese near the end and top with Fritos before serving.
This recipe is mildly spicy, especially if you use green bell peppers. To make it spicier, swap bell peppers for jalapeños or add chili powder and hot sauce to taste. You can always garnish with sliced jalapeños for added heat at serving time.
Final Thoughts
This Crispy Frito Pie with Cheddar and Chili Recipe has become a staple in my kitchen—it's quick enough for weeknights but special enough to make anyone feel loved. I hope you’ll enjoy making it as much as I do and find a few ways to make it your very own. Grab those Fritos, shred that cheddar, and get ready to dive into some serious comfort in every bite!
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Frito Pie is a comforting and flavorful chili casserole layered with ground beef, beans, and a blend of spices, topped with cheddar cheese and crunchy Fritos, then baked to perfection. This dish is perfect for a hearty dinner or game day snack, offering a delightful combination of creamy, spicy, and crunchy textures.
Ingredients
Main Ingredients
- 1 Tablespoon olive oil
- 1 cup yellow onion, diced
- ½ green bell pepper, diced (or 2 seeded jalapeno peppers)
- 3 cloves garlic, diced
- 1 lb. ground beef, 85% lean
- 8 oz. tomato sauce
- 1 (14.5 oz.) can diced tomatoes, drained
- 1 cup chicken broth
- ⅛ cup masa harina (corn flour)
- 1 (16 oz.) can kidney beans, drained and rinsed
- 1 Tablespoon cream cheese, softened
- 2 cups cheddar cheese, shredded
- 2 cups Fritos
Seasonings
- 1 Tablespoon sugar
- ¾ Tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350° F to prepare for baking the assembled pie.
- Sauté Vegetables: Heat the olive oil in a large pot over medium-high heat. Add the diced onions and cook for 5 minutes until softened. Add the diced green peppers (or jalapenos) and diced garlic, cooking for an additional 2 minutes until fragrant.
- Cook Ground Beef: Add the ground beef to the pot. Cook and crumble it until browned and fully cooked through. Drain any excess grease if necessary.
- Add Seasonings: Stir in the sugar, chili powder, ground cumin, smoked paprika, and salt until everything is evenly combined with the meat.
- Add Tomato Ingredients: Mix in the tomato sauce and the drained diced tomatoes, stirring to combine.
- Combine Masa Harina with Broth: In a separate bowl, whisk together the masa harina and chicken broth until smooth and free of lumps. Pour this mixture into the chili, bring to a boil, then reduce heat to a simmer.
- Add Beans and Simmer: Stir in the drained kidney beans. Let the chili cook uncovered for 10 to 15 minutes, allowing the liquid to thicken and reduce.
- Incorporate Cream Cheese: Swirl in the softened cream cheese to add creaminess that balances the spice.
- Assemble and Bake: Transfer the chili mixture to a pie pan or a 9x13 inch baking dish. Top evenly with shredded cheddar cheese and Fritos. Bake uncovered for 13 minutes until the cheese is melted and bubbly.
- Rest and Serve: Let the dish sit for 5 minutes before serving. Garnish with green onions and serve with sour cream if desired. Pair with cornbread or corn casserole for a complete meal.
Notes
- Masa Harina: This corn flour is essential for thickening the chili and adding a subtle corn flavor. Use white or yellow variety. If unavailable, substitute 1-2 tablespoons of tomato paste to thicken.
- Crock Pot Method: After sautéing the onion, pepper, garlic, and beef, transfer to a slow cooker. Add seasonings, tomato sauce, diced tomatoes, and masa harina mixed with broth. Cook on low for 6-8 hours or high for 4-5 hours. Add cheese near the end and top with Fritos when serving.
- Tomato Juice: Reserve the juice from the diced tomatoes to adjust chili consistency if needed.
- Leftovers: Use leftover chili for baked chili cheese dogs for a tasty variation.
Nutrition
- Serving Size: 1 serving (approximately ⅙ of recipe)
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 75 mg
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