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
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
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
