This might be one of the most satisfying comfort foods you’ll ever make—layers of rich chili, melty cheese, and crunchy corn chips all baked to golden perfection. If you’re craving a classic with a fun twist, you have to try this Crispy Frito Pie Recipe.
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Why You'll Love This Recipe
I’ve made my share of Tex-Mex dishes, but this Crispy Frito Pie Recipe always stands out for its unbeatable combo of hearty, cheesy, and crunchy in every bite. It’s become a go-to whenever I want something that feels like a warm hug but with some serious flavor punch.
- Perfect Texture Play: You get silky chili, melty cheddar, and crispy Fritos all layered beautifully.
- Simple but Flavorful: The seasoning blend is just right—smoky, a little spicy, and deeply satisfying.
- Customizable Comfort: Whether you want it mild or kickin’ with jalapeños, the base recipe handles changes like a champ.
- Family-Friendly Crowdpleaser: It’s a recipe that brings everyone to the table, for game day or casual dinners.
Ingredients & Why They Work
Each ingredient in the Crispy Frito Pie Recipe plays a role in building layers of flavor and texture. The combination is simple but powerful—you’ll find key elements that bring comfort, richness, and a touch of zest.
- Olive oil: A subtle base fat that softens your aromatics without overpowering the dish.
- Yellow onion: Adds sweet, savory depth when caramelized just right.
- Green bell pepper or jalapeño: Either will give your chili a fresh, slightly spicy bite depending on your mood.
- Garlic: Garlic brings warmth and layers of complexity—don’t skip it.
- Ground beef (85% lean): Offers hearty texture and richness without too much grease.
- Tomato sauce & diced tomatoes: The tomato duo creates a thick, tangy base that brightens all the flavors.
- Chicken broth: Whites the chili, bringing gentle savoriness without heaviness.
- Masa harina: This is the key thickener that adds a subtle corn flavor and helps the chili cling to the chips fabulously.
- Kidney beans: Give the pie extra texture and protein, plus that classic chili feel.
- Cream cheese: A secret touch to bring unexpected creaminess and balance the spices.
- Cheddar cheese: Sharp and melty, it tops the pie with golden goodiness.
- Fritos: The star crispy element that adds crunch and salty punch.
- Seasonings (sugar, chili powder, cumin, smoked paprika, salt): These combine for a smoky, slightly sweet, and savory flavor profile that transforms simple ingredients into something spectacular.
Make It Your Way
One of the things I love most about this Crispy Frito Pie Recipe is how you can easily tailor it to your taste or what's in your fridge. Feel free to swap out the beef for turkey or add more heat with jalapeños if you're feeling adventurous.
- Variation: I often make a vegetarian version using black beans and lentils instead of ground beef—it’s just as hearty and delicious.
- Heat level: If you like things spicy, add diced fresh jalapeños or a pinch of cayenne to the seasoning mix.
- Cheese swaps: Pepper jack works great for a little extra zing, or queso fresco for a milder, crumbly topping.
- Serving style: Try layering in a cast iron skillet for a rustic look that’s great right out of the oven at casual gatherings.
Step-by-Step: How I Make Crispy Frito Pie Recipe
Step 1: Sauté the aromatics until tender and fragrant
Start by heating olive oil in a large pot over medium-high heat. Toss in diced onion and cook for about 5 minutes — you want them softened and just starting to get translucent. Then add diced green pepper or jalapeños and garlic, and cook for another 2 minutes until everything smells amazing. This step is essential because those flavors layer into the heart of your chili.
Step 2: Brown the ground beef just right
Next, add the ground beef to the pot. Break it up with your spatula and cook until it’s fully browned and no pink remains. Depending on your beef’s fat content, you might want to drain excess grease here to keep the chili from getting too oily. Season the meat well at this stage by adding chili powder, cumin, smoked paprika, salt, and a touch of sugar — stirring well to coat all the meat in spices.
Step 3: Build the chili base with tomatoes and broth
Pour in the tomato sauce and the drained diced tomatoes, stirring everything together. In a small bowl, combine the masa harina with chicken broth until smooth, then add this mix to the pot. Bring it all up to a boil before lowering the heat to let the chili simmer. This thickens the chili while adding a lovely corn undertone you won’t want to skip!
Step 4: Simmer with beans and swirl in cream cheese
After adding the masa broth, stir in your drained kidney beans. Let the chili cook uncovered for 10 to 15 minutes to reduce and thicken nicely. When it’s just right, stir in softened cream cheese to introduce a creamy texture that balances the chili’s spices — this trick makes a huge difference in how smooth and luscious the pie turns out.
Step 5: Assemble, bake, and let it rest
Transfer your chili mixture into a pie pan or a 9x13 baking dish. Sprinkle shredded cheddar cheese evenly over the top, then sprinkle with Fritos just before popping it into the 350°F oven. Bake uncovered for 13 minutes — enough to melt the cheese and warm everything through. When it’s done, let it sit for 5 minutes before serving so it sets a bit and isn’t scorching hot.
Top Tip
From countless meals hosting friends and family, here are my go-to tips that make this Crispy Frito Pie Recipe come out just right every time. These helped me perfect the balance between creamy, hearty, and crispy.
- Don’t Overcook the Fritos: Add the chips just before baking or right after—too long in the oven and they lose their crunch.
- Masa Harina Magic: Mixing masa harina with broth smooths out any lumps and gives your chili a subtle corn flavor that’s hard to beat.
- Simmer Patience: Give it time to thicken and develop richness—rushing this step is why chili sometimes comes out watery.
- Layer Flavors Early: Season your meat right when browning for the best depth instead of just seasoning at the end.
How to Serve Crispy Frito Pie Recipe
Garnishes
I love piling on green onions and a dollop of sour cream—these brighten the dish and add a cooling contrast to the chili's spicy warmth. Sometimes I throw on some fresh cilantro or sliced avocado for a creamy twist that everyone seems to adore.
Side Dishes
Cornbread is my classic sidekick for this pie—it soaks up every bit of chili and cheese. I also enjoy pairing it with a simple green salad or even a baked Corn Casserole when I want to add a little extra Southern flair to the meal.
Creative Ways to Present
For get-togethers, I sometimes serve individual portions in mini cast iron skillets or ramekins topped with a sprinkle of fresh jalapeños and crispy onions. It’s a fun way to make the dish feel special, plus everyone loves a personal-sized serving!
Make Ahead and Storage
Storing Leftovers
I like to store leftovers in an airtight container in the fridge for up to 3 days. Be sure to add fresh Fritos or chips when reheating to maintain that crave-worthy crunch; otherwise, they get soggy pretty fast.
Freezing
This recipe freezes well if you skip the Frito topping before freezing. I freeze the chili portion in a sturdy container and add fresh chips and cheese after thawing and reheating. Thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently in a skillet or in the oven at 350°F until warmed through. Add fresh Fritos and extra cheese on top at the end, baking just enough to melt the cheese. Microwaving works too, but it’s less crisp so baking is my favorite method.
Frequently Asked Questions:
Absolutely! Swap the ground beef for black beans, lentils, or plant-based meat. Just keep the same seasoning and cook times—the flavors still shine through.
No worries! You can substitute 1-2 tablespoons of tomato paste to help thicken the chili and add some extra richness. It won’t have the subtle corn flavor, but it will still be thick and delicious.
Yes! After browning the beef and sautéing the veggies on the stove, transfer everything to the slow cooker along with seasoning, tomatoes, masa harina mixed in broth, and beans. Cook on low for 6-8 hours, then top with cheese and let it melt just before serving, adding Fritos last.
For the crispiest experience, add Fritos right before serving or after baking. Putting them on too early, especially under the cheese, will make them soggy. I usually sprinkle them on top of the baked pie right before plating.
Final Thoughts
This Crispy Frito Pie Recipe is a true kitchen classic that feels cozy but never boring. I always find myself reaching for it when I want an easy yet impressive dish with bold flavors and texture contrasts. Trust me, once you give it a try, you’ll want to make it your own go-to recipe for casual dinners, family nights, or game day gatherings. Grab your ingredients, and let this pie bring some joy to your table—you won’t regret it.
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Description
This Frito Pie is a comforting, flavorful Tex-Mex dish featuring a hearty chili made with ground beef, beans, and a blend of spices, topped with crunchy Fritos and melted cheddar cheese. Perfect for a satisfying dinner or game day snack, this recipe combines a rich tomato-based chili with creamy and crunchy textures in every bite.
Ingredients
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
- ⅛ cup masa harina (corn flour)
- 1 (16 oz.) can kidney beans, drained and rinsed
- 1 Tablespoon cream cheese, softened
Toppings
- 2 cups cheddar cheese, shredded
- 2 cups Fritos
Seasonings
- 1 Tablespoon sugar
- ¾ Tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
Instructions
- Preheat oven: Set your oven to 350° F to prepare for baking the assembled Frito Pie.
- Sauté vegetables: Heat olive oil in a large pot over medium-high heat. Add diced onions and cook for 5 minutes until softened. Then add diced green bell pepper or jalapeno peppers and garlic; cook another 2 minutes until fragrant.
- Cook beef: Add ground beef to the pot, breaking it up, and cook until browned and fully cooked through. Drain excess grease if necessary.
- Add seasonings: Stir in sugar, chili powder, cumin, smoked paprika, and salt to evenly season the meat and vegetable mixture.
- Add tomato components: Pour in tomato sauce and drained diced tomatoes, stirring to combine.
- Incorporate masa harina mix: Whisk masa harina into the chicken broth until smooth, then add to the chili mixture. Bring to a boil, then reduce heat to simmer.
- Simmer chili: Stir in kidney beans and let the mixture cook uncovered for 10-15 minutes until thickened and reduced.
- Add cream cheese: Swirl in softened cream cheese to add creaminess and balance the spices.
- Assemble and bake: Transfer chili mixture to a pie pan or 9x13 baking dish. Top evenly with shredded cheddar cheese and Fritos.
- Bake and rest: Bake uncovered for 13 minutes until cheese melts. Let the dish sit for 5 minutes before serving.
- Serve: Garnish with green onions if desired and serve with sour cream. Pair great with cornbread or corn casserole for a complete meal.
Notes
- Masa Harina: This is corn flour commonly found in grocery stores used to thicken the chili and add a subtle corn flavor. White or yellow varieties work.
- Substitution for masa harina: Use 1-2 Tablespoons tomato paste to thicken the chili if masa harina is unavailable.
- Crock Pot Method: After cooking onions, peppers, garlic, and beef on stovetop, transfer to a slow cooker. Add seasonings, tomato sauce, diced tomatoes, and masa harina mixture with chicken broth. Cook on low 6-8 hours or high 4-5 hours. Top with cheese, cover until melted, add Fritos before serving.
- Juice from diced tomatoes: Reserve to thin chili if needed during cooking.
- Leftovers use: Try baked chili cheese dogs to utilize leftovers creatively.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 27 g
- Cholesterol: 70 mg
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