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–+ servings
A plate of frito chili pie

Frito Chili Pie

Author Christi Johnstone
Course Main Course
Cuisine American
Frito Chili Pie is a fall comfort food classic. Easy homemade chili is combined with crunchy Fritos chips and cheese for a delicious twist on chili!
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings 6 servings

Ingredients

  • 1 pound ground beef
  • 1 medium onion diced
  • 1 clove garlic minced
  • 1 14 ounce can kidney beans undrained
  • 1 5.5 ounce can tomato paste
  • 1 10 ounce can rotel
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon cumin
  • 1 9.25 ounce bag of Fritos chips
  • 1 cup shredded cheddar cheese

Instructions

  • In a large skillet or pot, brown the ground beef, onion, and garlic on medium heat. Drain off excess fat.
  • Add kidney beans, tomato paste, rotel, chili powder, salt, sugar, and cumin to ground beef. Stir to combine. Turn heat down to medium low. Allow the mixture to simmer uncovered for 20 minutes.
  • Pour a bag of fritos onto a serving dish, or pour a single serving of fritos onto each plate or bowl. Serve the chili over fritos , sprinkle with shredded cheddar cheese, and use desired toppings.

Notes

Optional toppings: diced onions, diced jalapeno peppers, sour cream, sliced green onions, diced tomatoes or
chopped bell peppers. 
To store your chili, keep it in an airtight container in the fridge for up to three days, or in the freezer up to three months. I do not recommend storing it with the Fritos in it, at least if you enjoy the crunch the Fritos provide. The chips will soften in the chili, so if you store it with the chips in it, they will lose the crunch.

Nutrition

Calories: 288kcal | Carbohydrates: 4g | Protein: 18g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 603mg | Potassium: 309mg | Fiber: 1g | Sugar: 2g | Vitamin A: 985IU | Vitamin C: 2mg | Calcium: 166mg | Iron: 2mg
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