📝 About This Recipe
A legendary staple of high school football games and Southwestern diners, this elevated baked Frito Pie transforms the classic 'walking taco' into a crowd-pleasing family casserole. We layer crunchy, salty corn chips with a robust, slow-simmered beef chili and a molten blanket of sharp cheddar cheese. It’s the ultimate comfort food—a smoky, savory, and textural masterpiece that captures the heart of modern American road-trip cuisine.
🥗 Ingredients
The Chili Base
- 2 pounds Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 1 large Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 2 tablespoons Tomato Paste
- 1.5 cups Beef Broth (low sodium)
- 15 ounces Crushed Tomatoes (canned)
- 3 tablespoons Chili Powder (standard dark chili powder)
- 1 tablespoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper (optional, for heat)
The Assembly
- 9.25 ounces Fritos Corn Chips (one large bag, Original flavor)
- 3 cups Sharp Cheddar Cheese (freshly shredded)
- 1/4 cup Pickled Jalapeños (sliced)
The Toppings
- 1/2 cup Sour Cream (for drizzling)
- 3 pieces Green Onions (thinly sliced)
- 1/4 cup Fresh Cilantro (chopped)
- 1 large Roma Tomato (seeded and diced)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with non-stick spray or a little butter.
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2
In a large skillet or Dutch oven over medium-high heat, add the ground beef and diced onion. Cook, breaking the meat apart with a wooden spoon, until the beef is fully browned and the onions are translucent (about 8-10 minutes).
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3
Drain the excess grease from the pan, leaving about a tablespoon for flavor. Stir in the minced garlic and tomato paste, cooking for 2 minutes until the paste turns a deep brick red.
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4
Add the chili powder, cumin, smoked paprika, and cayenne. Toast the spices with the meat for 1 minute until fragrant.
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5
Pour in the crushed tomatoes and beef broth. Bring the mixture to a gentle simmer. Reduce heat to low and let it thicken for 15 minutes, stirring occasionally. The chili should be thick but still moist.
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6
Taste the chili and season with salt and black pepper as needed. Remember that the corn chips are salty, so don't over-salt the meat.
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7
To assemble, spread half of the Fritos corn chips in an even layer across the bottom of the prepared baking dish.
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8
Pour the hot chili mixture evenly over the first layer of chips, smoothing it out with a spatula.
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9
Sprinkle 1.5 cups of the shredded cheddar cheese over the chili layer.
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10
Top with the remaining Fritos corn chips and the remaining 1.5 cups of cheddar cheese. Scatter the pickled jalapeños over the top.
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11
Bake in the center rack of the oven for 15-20 minutes, or until the cheese is bubbly and the chips on top are lightly toasted.
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12
Remove from the oven and let it stand for 5 minutes. This allows the layers to set so it's easier to scoop.
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13
Garnish with fresh diced tomatoes, green onions, cilantro, and a generous drizzle of sour cream before serving warm.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch and won't melt as smoothly into the chili. If you prefer a crunchier dish, reserve half of the chips and only add them for the last 5 minutes of baking. For an authentic 'Texas' flavor, avoid adding beans to the chili, but feel free to add pinto beans if you prefer a heartier filler. Don't let the assembled dish sit before baking, or the bottom layer of chips will become overly soggy. Leftovers store well, but be aware the chips will soften; you can revive the crunch by adding a fresh handful of Fritos to each reheated bowl.
🍽️ Serving Suggestions
Serve with a side of sweet honey cornbread to balance the spice of the chili. A crisp, cold Mexican lager with a lime wedge is the perfect beverage pairing. Add a side of lime-cilantro slaw to provide a bright, acidic contrast to the heavy, savory bake. For extra indulgence, serve with a scoop of homemade guacamole or sliced avocado on top. Pairs wonderfully with a refreshing glass of sweet iced tea.