Chili Cheese Frito Pie
In 35 minutes, this turns pantry chili, crunchy corn chips, and a modest handful of cheese into a weekend supper that feels far more indulgent than its grocery bill. I make the chili ahead, then…
Ingredients
- 9 ounces Fritos or other corn chips
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 1 packet chili seasoning
- 1 (10 ounces) can diced tomatoes with green chiles
- 1 (15 ounces) can kidney beans, drained and rinsed
- 1 (8 ounces) can tomato sauce
- 1 1/2 cups shredded cheddar cheese
- 1/2 cups sour cream
Instructions
- Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion, breaking up the meat, and cook for 6 to 8 minutes until browned and the onion is tender. Drain excess grease if needed.
- Stir in the chili seasoning, diced tomatoes with green chiles, kidney beans, and tomato sauce. Bring the mixture to a simmer, then reduce the heat to medium-low and cook uncovered for 15 minutes, stirring occasionally, until thick enough to mound on a chip.
- Taste the chili and adjust with a pinch of salt or extra chili seasoning if needed. For make-ahead cooking, cool it completely, refrigerate it in a covered container for up to 3 days, and reheat gently before assembling.
- Divide the corn chips among six bowls or small paper serving bags. Spoon the hot chili over the chips, keeping the portions centered so some chips remain crunchy around the edges.
- Scatter the shredded cheddar over each portion. Let the bowls stand for 1 to 2 minutes so the cheese softens from the heat without turning the chips soggy.
- Finish each Frito pie with a spoonful of sour cream. Serve immediately with optional jalapeños, scallions, or hot sauce if available.
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