Frito Pie
Ingredients
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- 1 tbsp neutral oil
- 1 cup yellow onion – finely chopped (~1 medium yellow onion)
- 2 cloves garlic – minced
- 1 lb ground beef
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tbsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp dried oregano
- 1 cup beef broth
- 14 1/2 ounces diced tomatoes (canned, with juices)
- 15 ounces pinto beans (canned, drained and rinsed)
- 10 ounces Fritos corn chips
- 8 ounces cheddar cheese – shredded
- 1/2 cup white onion – finely diced (for serving) (~0.5 medium white onions)
- 1/4 cup pickled jalapeño – sliced (for serving)
- sour cream – for serving
Instructions
1. Heat the oven to 375°F and set a rack in the center. Lightly oil a 9x13-inch baking dish.
2. Warm the neutral oil in a large pot over medium heat. Add the yellow onion and cook, stirring, until translucent and lightly golden, 5–7 minutes. Stir in the garlic and cook until fragrant, 30 seconds.
3. Add the ground beef and cook, breaking it up with a spoon, until browned with no pink remaining, 5–7 minutes. Spoon off excess fat if needed.
4. Stir in the kosher salt, ground black pepper, chili powder, ground cumin, and dried oregano. Cook 1 minute to bloom the spices.
5. Pour in the beef broth and add the diced tomatoes with their juices and the pinto beans. Bring to a simmer, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until thick and spoonable (not soupy), 20–25 minutes.
6. Spread the Fritos corn chips evenly in the prepared baking dish. Ladle the hot chili over the chips, then sprinkle the shredded cheddar cheese evenly on top.
7. Bake until the cheese is fully melted and the edges are bubbling, 8–10 minutes. Let rest 5 minutes.
8. Scoop into bowls and top with white onion, pickled jalapeño, and sour cream (for serving). Serve immediately.
Frito Pie is a beloved Southwestern comfort food that layers crunchy corn chips with a hearty chili and a blanket of melted cheddar. The contrast of textures—crisp chips, saucy chili, and gooey cheese—makes it deeply satisfying, while fresh toppings like diced onion and jalapeños add brightness and zip. It’s casual, shareable, and ideal for game days or weeknights when you want big flavor with minimal fuss.
The dish’s roots are tied to Texas and New Mexico, with stories tracing back to mid-20th-century lunch counters and concession stands. Some credit a Santa Fe five-and-dime for popularizing a chili-and-chips combination, while others point to Texas for cementing the name and spread. Over time the format evolved into both a baked casserole and a “walking” version served right in the chip bag, but the essential trio—corn chips, chili, and cheese—remains the hallmark.