📝 About This Recipe
A quintessential staple of Texas high school football games and Southwestern state fairs, the Frito Pie—or 'Walking Taco'—is the ultimate comfort food in a bag. This recipe features a rich, slow-simmered beef chili poured directly over crunchy corn chips, creating a perfect harmony of salty, spicy, and savory flavors. It’s an interactive, portable feast that captures the soul of Tex-Mex street food in every cheesy, crunchy bite.
🥗 Ingredients
The Texas Red Chili Base
- 1.5 pounds Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 1 medium Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 2 cups Beef Broth (low sodium)
- 8 ounces Tomato Sauce (plain canned sauce)
- 3 tablespoons Chili Powder (use a high-quality blend)
- 1 tablespoon Ground Cumin (toasted if possible)
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
The Foundation
- 6 bags Fritos Corn Chips (individual 1-ounce 'snack size' bags)
Essential Toppings
- 2 cups Sharp Cheddar Cheese (freshly shredded)
- 1/2 cup Pickled Jalapeños (sliced)
- 1/2 cup Sour Cream (full fat)
- 4 stalks Green Onions (thinly sliced)
- 1/4 cup Fresh Cilantro (chopped)
- 1 large Roma Tomato (seeded and diced)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat a splash of oil over medium-high heat. Add the ground beef and cook until browned, breaking it into small crumbles with a wooden spoon for about 7-8 minutes.
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2
Drain about 75% of the rendered fat from the pot, leaving just enough to sauté the vegetables for maximum flavor.
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3
Add the diced onion to the beef and sauté for 5 minutes until translucent and soft. Stir in the minced garlic and cook for another 60 seconds until fragrant.
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4
Lower the heat to medium. Sprinkle the chili powder, cumin, smoked paprika, and cayenne over the meat mixture. Stir constantly for 2 minutes to 'bloom' the spices, which releases their essential oils.
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5
Pour in the tomato sauce and beef broth. Use your spoon to scrape up any browned bits (fond) from the bottom of the pot—that's where the deep flavor lives.
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6
Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 25-30 minutes until the chili has thickened and the flavors have melded. Season with salt and pepper to taste.
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7
While the chili simmers, prepare your toppings by shredding the cheese, slicing the onions, and dicing the tomatoes.
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8
To assemble, take an individual bag of Fritos and gently crush the chips slightly by squeezing the bag before opening.
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9
Carefully cut the Frito bag open along the side (lengthwise) rather than the top; this creates a wider 'bowl' for your toppings.
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10
Ladle a generous portion (about 1/2 to 3/4 cup) of the hot beef chili directly onto the chips inside the bag.
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11
Immediately sprinkle a heavy handful of shredded cheddar cheese over the hot chili so it begins to melt.
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12
Top with a dollop of sour cream, diced tomatoes, pickled jalapeños, green onions, and a sprinkle of cilantro.
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13
Serve immediately with a sturdy plastic fork and a napkin.
💡 Chef's Tips
For the best texture, always shred your own cheese; pre-shredded cheese is coated in potato starch and won't melt as smoothly into the chili. If the chili gets too thick while simmering, add a splash of water or more broth to reach your desired consistency. To make it truly 'Texas Style,' avoid adding beans to the chili recipe—it's all about the beef and spice. If you are serving a crowd, keep the chili in a slow cooker on the 'warm' setting to allow for a self-serve Walking Taco bar. For an extra kick, add a teaspoon of cocoa powder to the chili; it adds a mysterious depth and richness that pairs perfectly with the corn chips.
🍽️ Serving Suggestions
Pair with a cold Mexican lager or a classic glass-bottle Mexican Coke for the full experience. Serve with a side of Mexican Street Corn (Elote) to round out the meal. A squeeze of fresh lime juice over the top just before eating cuts through the richness of the beef and cheese. For a dessert pairing, warm churros with chocolate dipping sauce provide the perfect sweet finish to this salty meal.