Frito Chili Pie Casserole Recipe

If you love comfort food with a kick and a crunchy surprise, you’re going to adore this Frito Chili Pie Casserole Recipe. It’s like all the best parts of a classic chili pie—meaty, cheesy, and delightfully crunchy—layered into one easy casserole that’s perfect for family dinners or casual get-togethers. Trust me, once you try this, it might just become your go-to for busy weeknights or game day snacking. Let me walk you through why it’s so special and how to nail it every single time!

this …

Ingredients You’ll Need

The beauty of this Frito Chili Pie Casserole Recipe lies in its straightforward ingredients that pack flavor when combined. Using lean ground beef and spices builds that classic chili vibe, while the Fritos add texture you won’t get from regular chili. Grab fresh veggies for topping to brighten it up and balance those rich flavors.

• Olive oil: Helps soften the onions and adds a subtle richness to the base of the chili.
• Chopped white onion: Adds sweetness and depth once cooked down, flavoring the whole chili.
• Lean ground beef: I like using 90/10 for just enough fat to stay juicy without being greasy.
• Chili powder: The heart of chili seasoning; fresh is best for bold flavor.
• Brown sugar: Just a touch to balance the heat and acidity.
• Garlic powder: Adds punch without overpowering—fresh garlic is great too if you’re up for it.
• Ground cumin: That warm earthiness that makes chili unmistakable.
• Kosher salt: Enhances all the flavors and tames any bitterness in tomato sauce.
• Tomato sauce (canned): Thick and rich, it forms the chili’s signature saucy base.
• Red kidney beans (canned, drained): Adds great texture and protein; make sure to drain well.
• Fritos original corn chips: The best crunchy foundation—you want the classic flavor here, not the flavored varieties.
• Shredded cheddar cheese: Sharp cheddar melts beautifully to top off the casserole.
• Sour cream: A cool, creamy contrast that balances the spiciness.
• Pickled jalapeño slices: If you like heat, these add a tangy spice boost.
• Cherry tomatoes (chopped): Freshness and a pop of color.
• White onion (chopped): Adds crunch if you want a little bite raw on top.
• Green onions (chopped): Mild onion flavor and lovely green garnish.

Variations

One of the things I love about this Frito Chili Pie Casserole Recipe is how easy it is to tweak to your liking. Whether you want more spice, prefer it vegetarian, or want to make it comforting in a different way, there’s room to experiment and make it yours.

• Spicy Kick: I like to add extra cayenne or use spicy Fritos for a bolder heat that makes the whole dish sing.
• Vegetarian Version: Swap the beef for a plant-based crumble or extra beans, and don’t skip the spices to keep it hearty.
• Cheese Variations: A mix of cheddar with pepper jack adds creaminess plus that little spicy hint I adore.
• Slow Cooker Method: I’ve tried cooking the chili in a slow cooker early in the day, then assembling and baking later—it’s hands-off and tasty.

How to Make Frito Chili Pie Casserole Recipe

Step 1: Build the Chili Base

Start by heating the olive oil over medium-high heat in a large pot. Toss in the chopped onion and cook it until soft and fragrant—about 5 minutes. I like to stir occasionally so it caramelizes a bit, which adds a lovely sweetness. Then, add your ground beef. Break it apart with a wooden spoon and cook until nicely browned, around 6 to 8 minutes. This is when the chili starts developing its savory backbone, so don’t rush it.

Step 2: Spice Things Up

Once your beef is browned and the onions are just right, add chili powder, brown sugar, garlic powder, cumin, and kosher salt. Stir it all together so the spices coat the meat evenly. This step really infuses all the flavor—you’ll start smelling that classic chili aroma that makes your mouth water.

Step 3: Simmer the Chili

Pour in the tomato sauce and drained kidney beans. Stir well to combine, then remove from heat. At this point, your chili is ready to be layered. If you want it more saucy, you can simmer it a few more minutes, but I’ve found this timing balances richness with the crunch of the Fritos.

Step 4: Assemble the Casserole

Preheat your oven to 400°F (200°C) and give your 9×13 casserole dish a quick spray with non-stick spray. Spread the Fritos evenly across the bottom—it might look like a lot of chips but trust me, this is the best crunchy base you can ask for. Spoon the chili mix evenly over the chips, then sprinkle shredded cheddar cheese generously on top. I love the contrast of sharp cheddar melting over spicy chili and salty chips—it’s sublime.

Step 5: Bake and Serve

Bake in your preheated oven for about 10 minutes, or until that cheese is beautifully melted and bubbling. Let it rest for a few minutes—this helps the casserole settle so it slices better without making a mess. Then comes the fun part: dolloping sour cream, adding pickled jalapeño slices, and sprinkling fresh chopped tomatoes, white onion, and green onions on top. This freshness cuts through the richness perfectly.

How to Serve Frito Chili Pie Casserole Recipe

Garnishes

I always finish with dollops of cool sour cream because it softens the spice and adds creamy richness. Pickled jalapeños bring a nice vinegary contrast, while fresh chopped tomatoes and green onions add freshness and texture. White onion gives that zesty bite, but if raw onions aren’t your thing, swap for chives or just green onions.

Side Dishes

To keep things classic, I pair this casserole with a simple green salad dressed in a light vinaigrette. Cornbread muffins or jalapeño cornbread also work beautifully—the sweet corn flavor balances the chili perfectly. For a lighter option, sides like steamed veggies or air-fried sweet potato wedges are great compliments.

Creative Ways to Present

One of my favorite presentation twists is layering the casserole in individual mason jars for casual parties—super fun and easy to serve. Another festive idea is to spread it out in a cast-iron skillet topped with cheese and broil briefly for a bubbly, golden crust perfect for game days or potlucks.

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers into an airtight container and keep them refrigerated for up to 3 days. The Fritos soften a bit overnight, but baking time shortens the next day to crisp it back up.

Freezing

This Frito Chili Pie Casserole Recipe freezes okay if you freeze the chili separately without the chips and cheese. The chips will get soggy if frozen in the assembled casserole. Thaw chili fully before assembling and baking fresh.

Reheating

Reheat leftovers in a 350°F oven until warmed through and the cheese is melty again—about 10-15 minutes. This refreshes the Fritos’ crunch and revives the casserole’s texture perfectly. Microwaving works in a pinch but can make the chips soggy.

FAQs

Final Thoughts

I absolutely love how this Frito Chili Pie Casserole Recipe combines simple ingredients into something truly comforting and fun. It reminds me of cozy family nights and casual celebrations where everyone digs in and makes it their own with toppings. I encourage you to give this a try—you’ll find it hits all those satisfying comfort food notes with minimal fuss. Once you do, you might just have a new favorite to call your own!

Print