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–+ servings

Chili Pie Fritos (plus 3 servings suggestions)

Created by: Sarah Mock
A bowl of chili pie topped with shredded cheese, chopped onions, and green onions, surrounded by crunchy Fritos corn chips on a white plate.
prep time10 minutes
cook time15 minutes
total time25 minutes
Makes 4 servings

Ingredients

  • 1 Pound Ground Beef
  • 1 small Onion (diced)
  • 2 cloves Garlic (minced)
  • 1 5.5 ounce can Tomato Paste
  • 2 Tablespoon chili powder
  • 1 Teaspoon salt
  • ½ Teaspoon pepper
  • 1 14 ounce can kidney beans (drained and rinsed)
  • 1 10 ounce can Rotel (diced tomatoes with green chilies)
  • 1 4 ounce can Diced Green Chilies
  • ½ Cup Water
  • 1 9.25 ounce bag Fritos
  • 1 Cup cheddar cheese (shredded)

Instructions
 

  • In a large skillet or Dutch oven, cook the ground beef over medium heat until no longer pink. Do not drain the fat
    1 Pound Ground Beef
    Cooked ground beef in a cast iron skillet with a wooden spoon, ready for your next chili pie Fritos creation, placed on a rustic wooden surface.
  • Add the diced onion and minced garlic, and sauté in the reserved fat along with the browned beef until the onions are softened and the garlic is fragrant.
    1 small Onion, 2 cloves Garlic
    Ground beef, chopped onions, and minced garlic cooking in a cast iron skillet on a wooden surface, with a wooden spoon resting in the pan.
  • Make a well in the meat and heat the tomato paste and the seasonings.
    1 5.5 ounce can Tomato Paste, 2 Tablespoon chili powder, 1 Teaspoon salt, ½ Teaspoon pepper
    A cast iron skillet with cooked ground beef, diced onions, tomato paste, spices, and a wooden spoon on a rustic wooden surface.
  • Stir in the kidney beans, Rotel, and diced green chilies. Mix well to combine all the flavors.
    1 14 ounce can kidney beans, 1 10 ounce can Rotel, 1 4 ounce can Diced Green Chilies
    A cast iron skillet on a wooden surface filled with cooked ground meat, diced green chiles, kidney beans, and chopped tomatoes being mixed with a wooden spoon.
  • Reduce the heat to medium-low and let the chili simmer uncovered for 15 minutes, stirring occasionally. This thickens the mixture and deepens the flavor. Add the water if you feel the chili is too thick.
    ½ Cup Water
    A cast iron skillet filled with chili made of ground beef, kidney beans, and tomato sauce, with a wooden spoon resting inside, on a rustic wooden surface.
  • Pour the Fritos onto a serving dish (or divide into individual bowls). Spoon the hot chili over the chips, then sprinkle with shredded cheddar cheese.
    1 9.25 ounce bag Fritos, 1 Cup cheddar cheese
    A cast iron skillet filled with chili pie fritos, topped with melted cheese, chopped onions, and Fritos corn chips, with a Fritos bag and a cloth napkin nearby on a wooden table.
  • Add your favorite toppings—sour cream, diced onions, jalapeños, or avocado all work great. Serve immediately while everything is hot and melty.
    A bowl of chili pie topped with diced onions, shredded cheese, and green onions, served with Fritos corn chips on a white plate on a wooden table.

Notes

Need to make a swap? Here are a few easy ingredient substitutes that work just as well.
  • Kidney beans - Black beans or pinto beans.
  • Ground beef - Ground turkey or plant-based crumbles.
  • Rotel - Use plain diced tomatoes + a tablespoon of salsa.
  • Diced chilies - Leave out for less spice, or sub with chopped jalapeños.
  • Cheddar cheese - Use Monterey Jack, Colby Jack, or a Mexican blend.
  • Fritos - Try tortilla chips or corn chips if Fritos aren’t available.

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