Frito Pie Texas Classic

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Frito Pie is a beloved Texas diner classic that layers crunchy corn chips under a blanket of beefy chili and melted sharp cheddar, finished with crisp onion and pickled jalapeños. Built in a cast-iron skillet for maximum crunch at the edges, it is weeknight-easy and ready in well under an hour. Serve it straight from the pan with cold beer and sweet tea.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 38 gFat
• 15 gSaturated Fat
• 34 gCarbs
• 4 gFiber
• 5 gSugar
• 34 gProtein
• 1180 mgSodium
• 620 mgPotassium
• 310 mgCalcium
• 4.2 mgIron
• 6 mgVitamin C
• 780 mcgVitamin A

Ingredients

For the Texas beef chili

• 1 1/2 lb 80/20 ground beef
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1 cup beef broth
• 1 (8 oz) can tomato sauce
• 2 tbsp tomato paste
• 1 tbsp masa harina
• 1 tsp kosher salt
• 1/2 tsp black pepper

For assembly

• 1 (9.25 oz) bag Fritos Original corn chips
• 2 cups (8 oz) sharp cheddar cheese, freshly shredded
• 1/2 cup Monterey Jack cheese, shredded
• 1 small white onion, finely diced
• 1/4 cup pickled jalapeño slices
• 2 tbsp fresh scallions, sliced thin
• 1 cup sour cream, for serving

Directions

1. Preheat oven to 375°F (190°C). Heat a 10-inch cast-iron skillet over medium-high; add the ground beef and cook 6 to 8 minutes, breaking it up, until deeply browned. Spoon off all but 2 tablespoons of fat.
2. Add the diced yellow onion to the skillet and cook 4 minutes until softened, then stir in the garlic, chili powder, cumin, smoked paprika, oregano, and cayenne. Toast the spices for 60 seconds until fragrant.
3. Pour in the tomato sauce, tomato paste, and beef broth; whisk the masa harina with 2 tablespoons of water in a small bowl, then stir it in to thicken the chili. Simmer 12 to 15 minutes until the mixture is thick and glossy, seasoning with salt and pepper at the end.
4. Scatter about 3 cups of Fritos across the bottom of the skillet in an even layer, pressing them gently into the chili. (Reserve the rest for topping.) Spoon the hot chili evenly over the chips, then top with the shredded cheddar and Monterey Jack.
5. Transfer the skillet to the oven and bake 10 to 12 minutes until the cheese is fully melted and bubbling at the edges. Remove and let rest 5 minutes so the layers set.
6. Top the pie with the remaining Fritos, piling them in the center for crunch, then shower with diced white onion, pickled jalapeños, and sliced scallions. Serve hot with a big spoonful of sour cream on each portion.

Cook’s Notes

• For the crispiest base, only add Fritos right before baking; soggy chips come from sitting too long in hot chili.
• Drain pickled jalapeños well and pat them dry so they don't leach vinegar into the cheese layer.
• If using a 12-inch skillet, increase the Fritos to about 5 cups for the base to ensure full coverage.
• Top individual portions with crisp lettuce, diced tomato, or a drizzle of warm queso for a 'Dairy Queen-style' version.
• Leftovers reheat best in a 350°F oven on a sheet pan for 8 minutes; the microwave softens the chips.

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