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.
This Frito pie brings the atmosphere of a Texan stadium straight to your table: a hearty, saucy chili base, a crunchy layer of corn chips and a generous amount of melted cheese. It’s simple to make, feeds a crowd and is ideal for sharing during game nights or movie marathons.
Chef's tips
Make sure the chili is fairly thick before you transfer it to the baking dish – if it’s too runny, the chips will quickly go soggy. Use sturdy, thicker corn chips so they keep some crunch after baking. You can also prepare the chili a day ahead and just assemble and bake right before serving.
How to serve
Serve hot, straight from the baking dish, with bowls of extra sour cream, sliced jalapeños and fresh coriander on the side. It pairs well with a crisp green salad or simple coleslaw to balance the richness.
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
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
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.
This is one of those dishes that disappears faster than you expect – everyone keeps going back for “just one more spoonful”. I like to keep the chili mildly spicy and put extra hot sauce on the table so each person can adjust the heat to their liking.
