Frito Pie

Ingredients

• 1 tbsp neutral oil
• 1 cup yellow onion – finely chopped
• 2 cloves garlic – minced
• 1 lb ground beef
• 1 tsp kosher salt
• 0.5 tsp ground black pepper
• 2 tbsp chili powder
• 1.5 tsp ground cumin
• 1 tsp dried oregano
• 1 cup beef broth
• 14.5 ounces diced tomatoes (canned, with juices)
• 15 ounces pinto beans (canned, drained and rinsed)
• 10 ounces Fritos corn chips
• 8 ounces cheddar cheese – shredded
• 0.5 cup white onion – finely diced (for serving)
• 0.25 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.