Description
A classic Tex-Mex comfort food, Frito Pie features a flavorful chili made with ground beef, beans, and a blend of spices, thickened with masa harina, and topped with cheddar cheese and crunchy Fritos. Baked to perfection, this hearty dish is perfect for casual gatherings or a satisfying weeknight dinner.
Ingredients
Scale
Chili Base
- 1 Tablespoon olive oil
- 1 cup yellow onion, diced
- ½ diced green bell pepper, or 2 seeded jalapeno peppers
- 3 cloves garlic, diced
- 1 lb. ground beef, 85% lean
- 8 oz. tomato sauce
- 1 (14.5 oz.) can diced tomatoes, drained
- 1 cup chicken broth
- 1/8 cup masa harina (corn flour)
- 1 (16 oz.) can kidney beans, drained and rinsed
- 1 Tablespoon cream cheese, softened
Seasonings
- 1 Tablespoon sugar
- ¾ Tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
Toppings
- 2 cups cheddar cheese, shredded
- 2 cups Fritos corn chips
Instructions
- Preheat Oven: Set your oven to 350 degrees Fahrenheit to warm up while you prepare the chili base.
- Sauté Aromatics: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add 1 cup diced yellow onion and cook for 5 minutes until softened. Add ½ diced green bell pepper (or 2 seeded jalapenos) and 3 cloves diced garlic, cooking an additional 2 minutes until fragrant.
- Cook Ground Beef: Add 1 lb ground beef to the pot and cook, breaking it apart with a spoon, until browned and cooked through. Drain any excess grease to keep the chili from being too oily.
- Add Seasonings and Tomatoes: Stir in 1 tablespoon sugar, ¾ tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and ½ teaspoon salt to the beef mixture. Then add 8 oz tomato sauce and drained 14.5 oz can diced tomatoes. Mix well.
- Thicken with Masa and Simmer: In a small bowl, combine 1/8 cup masa harina with 1 cup chicken broth until smooth. Pour the mixture into the chili pot, bring to a boil, then reduce heat to low and simmer uncovered for 10-15 minutes until thickened.
- Add Beans and Cream Cheese: Stir in 1 (16 oz.) can drained kidney beans and 1 tablespoon softened cream cheese into the chili. Heat through while mixing until the cream cheese is incorporated evenly.
- Assemble and Bake: Transfer the chili into a pie pan or 9x13 baking dish. Evenly sprinkle 2 cups shredded cheddar cheese over the top, then add 2 cups Fritos corn chips. Bake uncovered for 13 minutes until cheese is melted and bubbly.
- Rest and Serve: Allow the Frito Pie to sit for 5 minutes before serving, letting the flavors meld together and the dish set slightly. Garnish with green onions or serve with sour cream as desired. Enjoy with cornbread or corn casserole for a complete meal.
Notes
- Masa Harina: Corn flour found in most grocery stores, used to thicken the chili and add a subtle corn flavor. White or yellow masa can be used.
- Substitution: If masa harina isn’t available, 1-2 tablespoons of tomato paste can be used to thicken the chili instead.
- Crock Pot Method: Prepare onion, peppers, garlic, and beef on stovetop, then transfer to a slow cooker. Add seasonings, tomato sauce, diced tomatoes, and masa harina with chicken broth. Cook on low for 6-8 hours or high for 4-5 hours. Add cheese near the end and cover until melted. Add Fritos just before serving.
- Tomato Juice: Reserve diced tomato juice to thin the chili if needed during cooking.
- Leftovers Idea: Use leftover chili in baked chili cheese dogs for a tasty twist.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 8 g
- Protein: 33 g
- Cholesterol: 85 mg
