Frito Pie Casserole with Quick Beef Chili
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Beef and bean chili under melted cheddar, over a bed of corn chips, with half the chips held back until the last five minutes so the top stays crunchy. Somebody will fight for the corner.
The short version
Brown ground beef with onion, simmer it with chili powder, tomato sauce and beans until thick, layer it over corn chips in a 9x13 dish with cheddar, bake at 350°F, then top with more chips and cheese for the last 5 minutes. About 50 minutes.
What makes ours better
small changes, very loud compliments
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Simmer the chili until it's thick. A loose, watery chili soaks the chips into mush. Fifteen minutes uncovered turns it spoonable, and you get more flavor for it.
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Add chips twice. Chips on the bottom soften into a tender base that holds the chili. Chips added for the last few minutes on top stay crunchy.
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Toast the chili powder in the beef fat. Spices cooked in fat for a minute lose their raw taste and bring their full flavor to the chili.
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Shred your own cheddar. Pre-shredded cheese is coated to stay loose, and it melts grainier. A block melts into a smooth, bubbly blanket.
What you need
check the pantry before you promise anyone
- Ground beef1½ pounds
- Yellow onion1 large
- Garlic4 cloves
- Tomato sauce1 can
- Pinto or chili beans1 can
- Corn chips6 cups
- Shredded sharp cheddar2 cups
- Sliced scallions½ cup
Chili
Assembly
yes, all of the butter
Steps
go slow. the good part can’t be rushed.
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Heat the oven, brown the beef
Heat the oven to 350°F. In a large skillet over medium-high heat, cook the beef with the onion, breaking it up, until no pink remains and the onion is soft, about 8 minutes. The beef must reach 160°F. Spoon off all but 2 tablespoons of the fat.
About 8 min. Cook mode has a timer for this step.
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Toast the spices
Stir the garlic, chili powder, cumin, oregano and salt into the beef. Cook 1 minute, stirring, until it smells toasty.
About 1 min. Cook mode has a timer for this step.
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Simmer until thick
Add the tomato sauce, beans with their liquid and water. Bring to a simmer and cook uncovered, stirring now and then, 15 minutes, until thick and spoonable with no pool of liquid on the surface. Stir in the vinegar and taste for salt.
Drag a spoon across the bottom. If the chili floods back in right away, give it 5 more minutes.
About 15 min. Cook mode has a timer for this step.
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Layer the base
Spread the 3 cups of crushed chips in a 9x13-inch baking dish. Spoon the chili over the chips and spread it out. Sprinkle with 1 cup of the cheddar.
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Bake
Bake 15 minutes, until the chili is bubbling at the edges and the cheese is melted.
About 15 min. Cook mode has a timer for this step.
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Add the crunchy top
Scatter the 3 cups of whole chips over the top and sprinkle with the remaining cheddar. Bake 5 minutes more, until the cheese melts. Let it sit 5 minutes.
Chips on top will burn if they stay in longer than 5 minutes.
About 5 min. Cook mode has a timer for this step.
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Serve
Scoop out squares with a wide spatula, taking some chips from the bottom and some from the top. Top with scallions, sour cream and jalapeño or onion.
Good to know
read this before somebody asks for seconds
- Walking tacos instead, skip the baking and ladle hot chili into small bags of corn chips, then add cheese and onion. Make the chili in step 3 as written.
- Use leftover chili if you have it. You need about 4 cups, thick enough to mound on a spoon.
- Make the chili up to 3 days ahead. Assemble and bake when you're ready, adding 5 minutes to the first bake if it starts cold.
- For a spicier pie, add a minced chipotle in adobo or a diced jalapeño with the onion.
- Storage. Fridge, 3 days, though the chips soften. Reheat at 350°F for 15 to 20 minutes. Store extra chili without the chips, up to 4 days in the fridge or 3 months in the freezer.
Questions, answered
asked and answered at the kitchen counter
What is Frito pie?
A Southwestern dish of corn chips topped with chili and cheese, either baked in a casserole or served in a snack-size chip bag as a walking taco.
How do I keep Frito pie from getting soggy?
Make the chili thick, and add half the chips on top for the last 5 minutes. Serve it straight from the oven, because the chips soften as it sits.
Can I make Frito pie with canned chili?
Yes. You'll need about 4 cups. Heat it until thick, and simmer it a few minutes if it's thin, before layering.
Can I make it ahead?
Make the chili ahead and keep it in the fridge up to 3 days. Layer and bake just before serving, since the chips don't hold well once assembled.
Can I make Frito pie without beans?
Yes. Texas-style chili has no beans. Leave them out and use an extra 1/2 cup of tomato sauce or water, and simmer until thick.
What toppings go on Frito pie?
Scallions, raw chopped onion, sour cream, pickled jalapeños, cilantro and hot sauce are the usual ones. Add them after baking.
From the table
Made it? I want the full report: first bite, best compliment, and who tried to take the leftovers home.
Made it?
tell me the truth, then tell me who had thirds
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Published October 29, 2026.