Frito Pie Recipe

Prepare ingredients

Measure and chop the onion and mince the garlic. Open cans of tomato sauce and diced tomatoes; have beef broth ready.

Heat a large skillet or medium saucepan over medium-high heat. Add 1 tablespoon vegetable oil.

Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.

Add the ground beef to the pan. Break it up with a spoon or spatula and cook until browned with no pink remains, about 6–8 minutes.

Add the minced garlic and cook 30 seconds until fragrant, stirring constantly to avoid burning.

Stir in the chili powder, ground cumin, smoked paprika, brown sugar, kosher salt, and black pepper. Cook spices with the meat and onions about 1 minute to bloom the flavors.

Pour in the tomato sauce, diced tomatoes with their juices, and beef broth. Stir to combine, scraping any browned bits from the bottom of the pan.

Bring the mixture to a simmer, then reduce heat to low. Simmer gently uncovered for 15–20 minutes to allow flavors to meld and the chili to thicken slightly. Stir occasionally. If chili becomes too thick, add up to 1/4 cup additional broth or water.

Taste and adjust seasoning with additional salt, pepper, or chili powder if desired. Remove from heat and keep warm.

Preheat the oven to 350°F (175°C) if you prefer baked, melty cheese. Alternatively, assemble individually in bowls for a stovetop version.

Layer the chips

Spread about half of the 9 oz bag of Fritos in the bottom of a 9-inch square baking dish or divide into 4 individual oven-safe bowls. Press chips lightly so they form an even base.

Spoon warm chili evenly over the Fritos base, distributing so each serving gets a generous layer (about 1⅔ cups chili per 4 servings).

Add cheese and bake (optional)

Sprinkle 1¼ cups shredded cheddar over the chili for the top layer, reserving the remaining cheese for extra garnish. Place the baking dish or bowls on a sheet pan and bake 8–10 minutes, or until cheese is fully melted and bubbling. For stovetop assembly, simply sprinkle cheese and cover each bowl for 2–3 minutes to melt.

Remove from oven and let cool 2 minutes.

Top and serve

Sprinkle the remaining shredded cheddar, diced onion, sliced or pickled jalapeños, and sliced green onions over the melted cheese. Add dollops of sour cream and drizzle hot sauce to taste. Serve immediately while chips remain crunchy.

If preparing classic 'walking taco' style, instead of baking, open individual single-serving bags of Fritos, add chili, top with cheese and other toppings directly into the bag, and serve with a fork.