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Chili Cheese Frito Pie

A hearty baked Frito pie casserole featuring crunchy Fritos corn chips, homemade ground beef chili, kidney beans, melted cheddar and Monterey Jack cheese, sour cream, tomatoes, green onions, and cilantro. Perfect for family dinners, game days, and potlucks. Servings: 8. Prep time: 20 minutes. Cook time: 40 to 50 minutes. Rest time: 5 minutes.
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Course: Casserole, Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 695
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb ground beef
  • 0.5 red bell pepper, diced
  • 0.5 green bell pepper, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 15-oz can kidney beans, drained and rinsed
  • 1 15-oz can tomato sauce
  • 1 14.5-oz can diced tomatoes
  • 2 tablespoons tomato paste
  • 0.5 cup beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon cayenne pepper, optional
  • 1 tablespoon olive oil
  • 1 9.25-oz bag Fritos corn chips
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 0.5 cup sour cream
  • 0.25 cup green onions, sliced
  • 0.25 cup fresh tomatoes, diced
  • 2 tablespoons fresh cilantro, chopped
  • 1 jalapeno, thinly sliced, optional

Equipment

  • 9-by-13-inch baking dish
  • large skillet
  • wooden spoon
  • Measuring Cups and Spoons
  • Chef's knife
  • cutting board
  • Colander
  • Can opener
  • Large serving spoon

Method
 

  1. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-by-13-inch baking dish with cooking spray.
  2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for 5 to 7 minutes, breaking it apart until browned and fully cooked. Drain any excess grease.
  3. Add diced yellow onion, red bell pepper, and green bell pepper. Cook for 4 to 5 minutes until softened. Add minced garlic and stir for another 30 seconds.
  4. Stir in chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and optional cayenne. Add tomato paste and cook for 1 minute.
  5. Pour in tomato sauce, diced tomatoes, and beef broth. Add drained kidney beans and stir well. Reduce the heat and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the chili becomes thick.
  6. Spread approximately half the Fritos corn chips in the bottom of the prepared baking dish. Spoon the hot beef chili evenly over the chips.
  7. Sprinkle 1 cup cheddar cheese and 1/2 cup Monterey Jack cheese over the chili. Add the remaining Fritos, then top with the remaining 1 cup cheddar and 1/2 cup Monterey Jack.
  8. Bake uncovered for 10 to 15 minutes until the cheese melts completely and becomes bubbly.
  9. Remove the casserole from the oven and let it rest for 5 minutes. Top with sour cream, sliced green onions, diced fresh tomatoes, chopped cilantro, and optional sliced jalapeno.
  10. Serve immediately while the cheese is melted and the Fritos corn chips retain some crunch.

Nutrition

Calories: 695kcalCarbohydrates: 47gProtein: 32gFat: 42gSaturated Fat: 18gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.7gCholesterol: 115mgSodium: 1350mgPotassium: 720mgFiber: 7gSugar: 7gVitamin A: 1200IUVitamin C: 28mgCalcium: 480mgIron: 4.2mg

Notes

For the crunchiest texture, cook the chili until thick and assemble the casserole shortly before baking. Reserve a few corn chips for garnish if desired. Optional jalapeno and cayenne increase the heat. If making ahead, store the chili separately and assemble just before baking. Store leftovers at 40 degrees F or below for up to 3 to 4 days, and reheat to 165 degrees F. Nutrition values are estimates per serving based on 8 servings and include the listed sour cream and other toppings, excluding optional jalapeno and cayenne.

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