Frito Chili Pie
A comforting dish combining savory ground beef chili with crunchy Fritos and melted cheddar, perfect for quick family dinners or casual gatherings with customizable toppings.
Equipment
- 1 large skillet or pot for cooking the chili
Ingredients
- 1 pound ground beef
- 1 medium onion diced
- 1 clove garlic minced
- 1 can kidney beans 14 ounces, undrained
- 1 can tomato paste 5.5 ounces
- 1 can Rotel 10 ounces
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon cumin
- 9.25- ounce bag of Fritos chips
- 1 cup shredded cheddar cheese
Instructions
- Brown ground beef with diced onion and minced garlic in a large skillet or pot over medium heat until fully cooked; drain excess fat.
- Add kidney beans, tomato paste, Rotel, chili powder, salt, sugar, and cumin; stir to combine.
- Reduce heat to medium-low and simmer uncovered for about 20 minutes, stirring occasionally.
- Serve Fritos chips on a platter or individual bowls.
- Top chips with the chili mixture and sprinkle with shredded cheddar cheese.
- Add desired toppings such as sour cream, fresh avocado, or jalapeños.
Notes
- Customize with toppings like sour cream or jalapeños for added flavor and texture.
- Store leftovers in the fridge for up to 3 days and reheat thoroughly before serving.
- Use ground turkey for a leaner variation.