Pioneer Woman Frito Pie with Homemade Beef Chili
A hearty Tex-Mex casserole combining homemade beef chili with crunchy Fritos corn chips and melted cheddar cheese. The chili features kidney beans, diced tomatoes, and warm spices like cumin and chili powder that simmer together for rich, comforting flavors. Perfect for casual family dinners, game day gatherings, or potluck events where you need a crowd-pleasing dish that's both filling and fun to eat. This baked version the classic Frito pie by layering the components for optimal texture contrast between crispy chips and creamy melted cheese.
Ingredients
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (8 ounces) tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon salt(optional)
- ¼ teaspoon black pepper
- 1 cup beef broth or water
- 4 cups Fritos corn chips
- 2 cups shredded cheddar cheese
- sour cream(optional)
- sliced jalapeños(optional)
- diced onions(optional)
- chopped cilantro(optional)
- guacamole(optional)
Instructions
- 1
Cook ground beef in large skillet over medium heat until browned and fully cooked, then drain excess fat
- 2
Add chopped onion and minced garlic to beef and cook for 5 minutes until onion softens
- 3
Stir in diced tomatoes, kidney beans, tomato sauce, chili powder, cumin, paprika, salt, and black pepper
- 4
Pour in beef broth and stir to combine, bring to simmer then reduce heat to low
- 5
Cook for 20-25 minutes stirring occasionally until chili thickens
- 6
Preheat oven to 350°F
- 7
Spread half the Fritos in bottom of 9x13-inch baking dish
- 8
Spoon chili evenly over Fritos
- 9
Top with remaining Fritos and sprinkle cheese over top
- 10
Bake for 10-15 minutes until cheese melts and bubbles
- 11
Cool slightly before serving and add optional toppings
Tips
Let the chili simmer the full 20-25 minutes to develop deep flavors and proper thickness that won't make the Fritos soggy
Use a mix of cheese varieties like cheddar and Monterey Jack for more complex flavor in the melted topping
Add Fritos just before baking to maintain maximum crunch, and save some whole chips for garnish
Good to Know
Refrigerate covered for up to 3 days, though Fritos will lose crunch
Prepare chili up to 2 days ahead, assemble with Fritos and cheese just before baking
Serve hot with small bowls of toppings for customization
Common Mistakes
Don't skip draining the beef fat or the dish will be greasy
Don't add Fritos too early or they'll become completely soggy
Use a 9x13 dish to prevent overflow during baking
Substitutions
FAQ
Can I make this without the oven step?
Yes, you can serve the hot chili over Fritos in individual bowls and top with cheese, though it won't have the same melted, bubbly texture.
What if I don't have kidney beans?
Black beans, pinto beans, or even white beans work well as substitutes, just drain and rinse them the same way.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days, but the Fritos will lose their crunch and become soft.