Southwest Frito Pie is a hearty, Tex-Mex-inspired dish that layers crunchy corn chips with a spicy beef chili, melty cheese, and vibrant toppings. Often associated with Southern comfort food, this dish brings bold flavors with a mix of smoky, tangy, and fresh elements, making it a crowd-pleaser for game days, potlucks, or casual family dinners. Traditionally served straight from the Frito bag for a fun, portable meal, this recipe elevates the classic by baking it in a casserole dish for a shareable feast, while keeping the spirit of the Southwest alive with ingredients like green chiles, black beans, and fresh toppings.
Ingredients (Serves 6)
For the Chili:
- 1 lb ground beef (or ground turkey for a lighter option)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes with green chiles (e.g., Ro-Tel)
- 1 (8 oz) can tomato sauce
- 1 (4 oz) can diced green chiles
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for extra heat)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tbsp olive oil
For the Frito Pie Assembly:
- 1 (9.25 oz) bag Fritos corn chips (original, not flavored)
- 2 cups shredded cheddar cheese (or a Mexican blend)
- 1 cup shredded Monterey Jack cheese
For Toppings:
- 1/2 cup sour cream
- 1/4 cup pickled jalapeños
- 1/2 cup diced fresh tomatoes
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 avocado, diced
- 1 lime, cut into wedges
- Hot sauce (optional, for serving)
Equipment:
- Large skillet or Dutch oven
- 9×13-inch baking dish (or similar oven-safe casserole dish)
- Spatula
- Aluminum foil (optional, for baking)
Instructions
- Prepare the Chili:
- Heat a large skillet or Dutch oven over medium heat and add 1 tbsp of olive oil. Once hot, add the diced onion and sauté for 3–4 minutes until softened and translucent.
- Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
- Add the ground beef to the skillet, breaking it up with a spatula. Cook for 5–7 minutes, stirring occasionally, until browned and no longer pink. Drain excess fat if desired, leaving about 1 tbsp for flavor.
- Stir in the chili powder, cumin, smoked paprika, cayenne (if using), salt, and black pepper. Cook for 1 minute to toast the spices and release their aroma.
- Add the diced tomatoes with green chiles, tomato sauce, diced green chiles, and black beans. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Let the chili cook for 15 minutes, stirring occasionally, to allow the flavors to meld. Taste and adjust seasoning as needed. If the chili thickens too much, add a splash of water or beef broth to reach your desired consistency.
- Preheat the Oven:
- While the chili simmers, preheat your oven to 375°F (190°C).
- Assemble the Frito Pie:
- Spread half of the Fritos (about 4–5 cups) in an even layer on the bottom of a 9×13-inch baking dish. Reserve the remaining Fritos for the top.
- Spoon the hot chili evenly over the Fritos, ensuring all the chips are covered. Use a spatula to spread it out if needed.
- Sprinkle 1 1/2 cups of cheddar cheese and 3/4 cup of Monterey Jack cheese over the chili, reserving the rest for the final layer.
- Scatter the remaining Fritos over the cheese layer, creating a crunchy top. Sprinkle the remaining 1/2 cup cheddar and 1/4 cup Monterey Jack cheese on top of the Fritos.
- Bake the Frito Pie:
- Place the baking dish in the preheated oven and bake for 15–20 minutes, or until the cheese is melted and bubbly, and the top layer of Fritos is slightly golden. If you prefer a softer texture for the top Fritos, cover the dish with aluminum foil for the first 10 minutes of baking, then remove the foil to finish.
- Keep an eye on the dish to prevent the Fritos from burning—ovens can vary, so check at the 15-minute mark.
- Prepare the Toppings:
- While the Frito Pie bakes, prep your toppings: Dice the fresh tomatoes and avocado, chop the green onions and cilantro, and cut the lime into wedges. Set out the sour cream, pickled jalapeños, and hot sauce for serving.
- Serve the Frito Pie:
- Remove the Frito Pie from the oven and let it cool for 5 minutes—this helps the layers set slightly for easier serving.
- Scoop portions onto plates or serve directly from the baking dish for a family-style meal.
- Add toppings generously: dollop sour cream on each serving, then sprinkle with diced tomatoes, avocado, green onions, cilantro, and pickled jalapeños. Squeeze fresh lime juice over the top for a bright, zesty finish.
- Offer hot sauce on the side for those who want extra heat.
- Enjoy the Feast:
- Southwest Frito Pie is best enjoyed hot, with a mix of textures from the crunchy Fritos, creamy cheese, and hearty chili. Pair it with a cold beer, a margarita, or a refreshing iced tea to complement the spicy flavors.
Tips:
- Make-Ahead Option: Prepare the chili up to 2 days in advance and store it in the fridge. When ready to serve, reheat the chili, assemble the Frito Pie, and bake as directed. This prevents the Fritos from getting soggy.
- Vegetarian Version: Swap the ground beef for plant-based ground meat or extra beans (like pinto or kidney beans) to make it vegetarian.
- Single-Serve Style: For a fun presentation, slit open individual Frito bags, ladle the chili directly into the bags, and top with cheese and toppings—no baking required.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes to maintain the Fritos’ crunch, or microwave individual portions (note that the chips will soften).
This Southwest Frito Pie combines the nostalgic comfort of Fritos with the bold flavors of the Southwest, creating a dish that’s as fun to eat as it is delicious. Perfect for gatherings, it’s a guaranteed hit that brings everyone back for seconds!
