Frito pie – casserole with chili, corn chips and cheese Recipe
Frito pie is a Texan stadium snack: a layer of chili, topped with crunchy corn chips and lots of cheese, all baked together. Sometimes it’s even served straight in a halved bag of chips, but at home it’s more convenient to make it in a baking dish. The taste is similar to chili nachos, just with a thicker, saucier layer at the bottom – perfect for movie night or watching a game with friends.
United States
Difficulty: Easy
🎉
Party
🍽️
Dinner
🍿
Snack
🌶️
Medium spicy
Umami
Spicy
Salty
Filling
Crunchy
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
4
Ingredients
- ground beef - 400 g
- onion medium - 1 piece
- garlic - 2 clove
- canned tomatoes chopped - 400 g
- canned red kidney beans drained weight - 240 g
- canned corn drained weight - 150 g
- chili seasoning or a mix of paprika, cumin and oregano - 1.5 tablespoon
- salt or to taste - 0.75 teaspoon
- corn chips thicker, like Fritos or nachos - 150 g
- yellow cheese grated, e.g. cheddar - 150 g
- sour cream for serving - 100 g
- chives chopped, for serving - 2 tablespoon
- vegetable oil for frying - 1 tablespoon
Main Ingredient:
ground beef
Preparation
- Preheat the oven to 190°C (top and bottom heat). Prepare a baking dish about 20×20 cm.
- Peel the onion and dice it finely. Chop the garlic.
- Heat the oil in a large frying pan over medium heat. Add the onion and fry for 3–4 minutes, until softened and slightly translucent.
- Add the garlic and fry for about 30 seconds, until it becomes very fragrant.
- Add the ground beef. Break it up with a spatula and fry for 6–8 minutes, until it turns completely brown.
- Add the chili seasoning and fry for 1 more minute, stirring so the spices heat through.
- Add the canned tomatoes, drained beans and corn. Stir, season with salt and cook over medium heat for 10–12 minutes, until the sauce thickens – it should be thick but still slightly saucy.
- Transfer the chili to the baking dish and smooth the surface.
- Sprinkle an even layer of corn chips on top, pressing them lightly into the sauce but not submerging them completely.
- Sprinkle the grated cheese over the top.
- Place the dish in the oven and bake for 10–12 minutes, until the cheese has melted and starts to bubble lightly around the edges.
- Before serving, sprinkle with chopped chives and serve each portion with a dollop of sour cream.
Storage
In fridge:
2 days
Freezing:
No
Store leftovers covered in the fridge for up to 2 days. Reheat in the oven so the chips crisp up a little again, or in the microwave if you don’t mind them being softer.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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