Frito Pie

If you loved walking tacos as a kid, get ready for the adult version of this classic favorite. We layered crunchy, salty corn chips, hearty chili, and melty cheese into a cast iron skillet for an appetizer or quick and easy dinner that everyone will love.

In just 25 minutes, you’ll have an easy, crowd-pleasing appetizer for any dinner party or game day spread. It’s a fun alternative to a traditional Taco Salad or Taco Dip (although you can’t go wrong with either!). Plus, as a one-pan meal, the clean-up couldn’t be easier!

It’s the perfect way to use up any leftovers from our easy chili recipe and is entirely customizable with toppings. If serving Frito chili pie for dinner, let everyone add their favorite toppings, such as picked jalapeno peppers, onions, diced tomatoes, or sliced green onions.

What is Frito Pie?

While not a traditional pie, this Frito Pie recipe has a crunchy corn chip crust with a layer of Fritos at the bottom, a hearty chili filling, and a “crust” of melty cheese on top. Instead of whipped cream, you top this Frito chili pie with a drizzle of crema and a hefty sprinkle of toppings like jalapenos, onions, and tomato.

Where Did Frito Pie Come From?

The origins of this popular Midwestern/Southwestern dish aren’t exactly known, but the story is that Texan Daisy Doolin, the mother of the guy who invented Fritos, first came up with Frito Pie. Others argue that it was first invented in New Mexico, while a handful of other origin stories also exist.

Regardless of who first poured chili and cheese on top of corn chips, our tastebuds are beyond happy this combination of foods happened.

How to Make Frito Pie?

Ingredients

Process

1. Preheat oven to 400˚F. Pour Fritos into a large cast iron skillet and spread into an even layer.
2. Top Fritos with chili.

3. Sprinkle shredded cheese evenly over chili.
4. Place skillet in oven and bake until cheese has melted, 4 to 5 minutes.

5. Remove from oven and drizzle with sour cream. Top with diced tomatoes, onion, green onion, and pickled jalapeños. Serve immediately.

Variations

After the essential ingredients of Fritos, meat, and cheese, you can really make this Frito Pie your own. Try some of these variations to use what you have on hand, or give it a whole new spin!

• Instead of sour cream, crema.
• Swap the shredded cheddar cheese for Monterrey jack, pepperjack, or even Queso.
• Give it a BBQ flair by swapping the chili with pulled pork, sweet and tangy BBQ sauce, and drizzling ranch dressing on top instead of crema.
• Make a Buffalo Chicken Frito Pie by swapping the chili with shredded chicken and buffalo sauce and drizzling blue cheese dressing on top instead of crema.
• Make it vegetarian with vegetarian chili (leaving out the beef and beef broth).
• Make a Breakfast Frito Pie by layering Fritos with crumbled breakfast sausage, scrambled eggs, and drizzling hollandaise sauce on top.

Prepping Ingredients Ahead of Time

The key to whipping up this Frito pie in a snap is having your ingredients ready to assemble.

• Make the chili up to 3-5 days before making your Frito pie. Just store the chili in an airtight container in the refrigerator.
• You can also have your toppings chopped and ready to go up to 2 days before making this recipe. Store the diced tomato, diced onion, and sliced green onion in separate containers until ready to use.

Making Chili Ahead of Time

Anytime you make chili, make sure to save a couple of cups for this recipe! Leftovers will stay good in the refrigerator for up to 3-5 days.

In fact, you may as well make a double batch of chili and freeze leftovers so that it’s ready to go whenever the craving for Frito Pie hits. Chili can be stored in the freezer for up to three months.

When you’re ready to make your Frito Chili Pie, all you have to do is take your chili out of the freezer, thaw it, and add it to the pie.

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