Description
This Frito Chili Pie Casserole is a comforting, delicious dish combining savory chili with crunchy Fritos corn chips, melted cheddar cheese, and fresh toppings. Easy to prepare and perfect for gatherings or a hearty family meal, this casserole balances rich flavors of spiced ground beef and beans with tangy sour cream and vibrant fresh vegetables.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 cup chopped white onion
- 1 pound lean ground beef
- 2 tablespoons chili powder
- 2 teaspoons brown sugar (light or dark)
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can red kidney beans, drained
- 1 (9.25 ounce) package Fritos original corn chips
- 2 cups shredded cheddar cheese
Toppings
- Sour cream (to taste)
- Pickled jalapeno slices (to taste)
- Cherry tomatoes, chopped (to taste)
- White onion, chopped (to taste)
- Green onions, chopped (to taste)
Instructions
- Prepare the aromatics: In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes, releasing its sweetness and fragrance.
- Brown the beef: Add the ground beef to the pot. Cook for 6 to 8 minutes, until the beef is well browned, stirring occasionally with a wooden spoon to break it up into small pieces for even cooking.
- Season the meat: Stir in chili powder, brown sugar, garlic powder, cumin, and kosher salt until the seasonings are well combined and coat the beef evenly, building that rich chili flavor base.
- Add tomato sauce and beans: Pour in the tomato sauce and the drained red kidney beans. Stir thoroughly to evenly distribute all ingredients. Then remove the pot from heat to prepare for assembly.
- Preheat oven and prepare dish: Preheat your oven to 400°F (200°C). Lightly spray a 9×13-inch casserole dish with non-stick cooking spray to prevent sticking.
- Assemble the casserole: Spread the Fritos original corn chips evenly in the bottom of the prepared casserole dish. Spoon the warm chili mixture evenly over the chips, then sprinkle the shredded cheddar cheese uniformly over the chili layer.
- Bake: Place the casserole in the oven and bake for about 10 minutes or until the cheddar cheese is fully melted and bubbly, melding the layers together.
- Serve and garnish: Allow the casserole to set for a few minutes out of the oven. Top with dollops of sour cream, pickled jalapeno slices, chopped cherry tomatoes, chopped white onion, and chopped green onions. Alternatively, serve with toppings on the side so guests can customize their servings.
Notes
- You can adjust the spiciness by adding more chili powder or jalapenos to taste.
- Make sure to drain the kidney beans thoroughly to avoid excess liquid making the casserole soggy.
- Use freshly shredded cheddar cheese for better melting and flavor over pre-shredded varieties which may contain anti-caking agents.
- For a vegetarian version, substitute ground beef with plant-based crumbles or extra beans and veggies.
- Leftovers can be reheated in the oven or microwave, though topping with fresh sour cream and onions is best served fresh.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 55mg
