Chili Cheese Frito Pie
Frito pie is essentially chili either served ladled over or topped with Frito® corn chips - it’s not an actual pie. The combination of meat, chili and corn chips, makes it appealing to every member of the family.
Servings 6
Calories 649kcal
Ingredients
For the Texas beef chili:
- 2 tablespoons extra-virgin olive oil
- 1 pounds ground beef (80/20 blend)
- Kosher salt, as needed
- 1 medium yellow onion, diced
- 1 tablespoon Ancho chili powder
- 1 tablespoon paprika
- 1 (28-ounce) can diced tomatoes
- 1 (6-ounce) can tomato paste
- 1 cup lager beer
- 1½ cup shredded sharp Cheddar cheese
- 1 cup shredded pepper Jack cheese
For serving:
- ½ cup sour cream
- 2 cups Frito corn chips
- ¼ cup thinly sliced green onions
- ¼ cup pickled jalapeño slices
- ¼ cup diced yellow onion
Instructions
For the Texas beef chili:
- Heat a large cast iron skillet over medium heat, add the oil and heat through. Add the beef and cook until browned, about 8 minutes. Season with salt.
- Then add the onion and sauté until opaque, about 6 minutes.
- Next, stir in the chili powder and paprika. Add the tomatoes, tomato paste and beer, stirring to combine.
- Bring to a boil, then lower heat and simmer until the mixture thickens, about 15 to 20 minutes.
- Heat oven to 350ºF (180ºC). Evenly spread the cheeses on top and bake until the cheeses have melted, about 20 minutes.
For serving:
- Serve topped with sour cream, Fritos, green onions, jalapeños and onion.
Notes
For the crispiest texture, layer Fritos on the bottom and broil the assembled pie for 2–3 minutes at the end so the cheese gets bubbly and the edges crisp up beautifully.
Nutrition
Calories: 649kcal | Carbohydrates: 24g | Protein: 27g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 627mg | Potassium: 408mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1132IU | Vitamin C: 5mg | Calcium: 430mg | Iron: 3mg
