Frito Chili Pie
Get ready to dig into the ultimate comfort food with this mouthwatering Frito Chili Pie recipe, featuring layers of crunchy Frito corn chips, hearty homemade chili, and gooey melted cheese!
A Texas/New Mexico Favorite!
I learned how to make this yummy meal when we were stationed in Fort Worth, Texas. My neighbor taught me this particular chili recipe to make for Frito Chili Pie and it has become a family favorite ever since! It’s hearty, delicious and definitely comfort food. Whether you’re feeding a crowd at a tailgate party or just looking for a quick and tasty weeknight dinner, this recipe is a guaranteed crowd-pleaser!
This was excellent! The chili had great flavor and texture. Huge hit at our tailgate party! I put the chili in a crock pot and everyone had so much fun putting their bags together. Thank you!
– Cherise
Frequently Asked Questions
Frito pie is a popular dish typically made with Frito corn chips, chili, and cheese. It’s usually served in a single-serving container, such as a bowl or even the Frito bag itself (those are usually referred to as Frito Walking Tacos – see my photos below to see how to do that.)
Yes! I was first introduced to Frito Pie when I lived in Texas. The dish originated in Texas in the 1930s or 1940s and was served at football games or as a cheap and easy meal option. The Frito company later popularized the recipe in the 1960s by printing it on the back of their bags of corn chips.
There are countless ways to customize Frito pie to your liking! Some popular variations include adding extra toppings like sour cream, avocado, or jalapenos, or switching up the type of meat used in the chili, such as ground turkey or vegetarian meat substitutes.
I love this idea! You basically put all the different ingredients in bowls and you keep the chili in a crock pot. Then allow folks to go down the line and customize their own Frito pies. This is where the individual bags of Fritos come in handy. It makes for an easy clean up!
Frito pie is best served fresh and hot, but you can certainly assemble the ingredients in advance and store them until you’re ready to serve. You can also store any leftovers in an airtight container in the refrigerator and reheat them in the oven or microwave.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
Note: This is a basic, thick chili recipe. If you like chili with beans, add in a can of drained and rinsed kidney beans (my Texas neighbor would have disowned me if I used beans – ha!) Also, if you have it on hand, try beef broth instead of water (as shown in this picture) to give this chili and even “beefier” flavor.
How To Make Frito Pie
In a large skillet over medium heat, brown and crumble ground beef along with onions and garlic. Drain excess grease. Add in tomato sauce, paste, seasonings and water (or beef broth.)
Stir well until combined. Give it a taste, see if it needs a bit more salt and pepper. Turn heat down to medium-low and allow mixture to simmer for at least 20 minutes.
Put a handful of Frito chips on a plate or in a bowl. Top with chili mixture. Then add on any toppings you enjoy like sour cream, shredded cheese, diced red onions, and for some spicy heat, add minced jalapeños. To make Walking Frito Chili Pie, just cut open the tops of single serving bags. Pour a little chili on top of the chips.
At this point you can allow everyone to top them how they like (shredded cheese, sour cream and diced onions).
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Frito Chili Pie
Ingredients
- 2 pounds ground beef
- 3 cloves small garlic, minced
- 1 small onion, diced
- 15 ounce can tomato sauce
- 6 ounce can tomato paste
- 1-2 Tablespoons chili powder (or to taste)
- 1 teaspoon ground cumin
- 2 teaspoons salt
- ¾ cup water (or low sodium beef broth, see notes below)
- 9.25 ounce bag Fritos corn chips (original or chili cheese flavor)
For topping:
- sour cream
- grated cheddar cheese
- diced red onion
- minced jalapeño peppers
Instructions
- In a large skillet over medium heat, brown and crumble 2 pounds ground beef along with 3 cloves small garlic, minced and 1 small onion, diced. Drain excess grease. Place back into skillet.
- Add in 15 ounce can tomato sauce, 6 ounce can tomato paste, 1-2 Tablespoons chili powder, 1 teaspoon ground cumin, 2 teaspoons salt and 3/4 cup water. Stir well until combined.
- Turn heat down to medium-low and allow mixture to simmer for at least 20 minutes.
- Put 9.25 ounce bag Fritos corn chips on a large plate or in a large bowl. Top with chili mixture. Or do this as individual servings.
- Serve and add desired toppings (sour cream, grated cheddar cheese, diced red onion, minced jalapeño peppers)
Video
Notes
- This is a basic, thick chili recipe. If you like chili with beans, add in a can of drained and rinsed kidney beans or a can of chili beans.
- Also, if you have it on hand, try beef broth instead of water to give this chili and even “beefier” flavor. I would not add the additional salt though since beef broth already has salt in it (or use a no sodium beef broth). You can always add salt to taste but you can’t remove it once it’s added.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published August 2013
Updated photos and republished: April 2023
Turned out great!
Making this tonight and was gonna follow the recipe exactly but I want to add beans and my husband does not like beans. How do you suggest I go about that? Should I simmer it for the 20 minutes remove his portion and put it into a bowl and then add my beans in and some for another 5-10 minutes And add more broth if it gets too thick and do I rinse the kidney beans before adding
Hey Jessica! I assume you’re using canned beans? If that is the case, you’re just warming them up so I would go though and at the very end, take your portion and add the beans and just let those warm about for a few minutes. 🙂
This was excellent! The chili had great flavor and texture. Huge hit at our tailgate party! I put the chili in a crock pot and everyone had so much fun putting their bags together. Thank you!
Delicious!!!
This was so fun to read about and then read all the responses. So I thought I’d share too. Around 1970 when I was in a small grade school in south Missouri, we had a version of this for school lunch (before the Federal Government ruined school lunches). Our Lunch Ladies made Frito pie for a 100 of us or so a few times during fall and winter. It was very similar to what some of you have written about; Fritos, Chile, cheese in a full sheet oven pan cooked until cheese is gooey then, served with choice of extras. It was the best thing ever! I had forgotten it until I was read your blog looking for something new to try with my Chile. The basic Chile those ladies made was also incredible. I managed to get a hold of that recipe from the head cook after she retired while I was in my early 20’s. I still make it today with no changes except for some cayenne for heat. Anyway, thanks everyone for stories and for bringing back a super memory from my single-digit years!
Thank you for sharing Robert! I really love reading everyones memories. It’s truly the highlight of running this website. It makes my day to hear such special and sweet memories!
Family loves it!
Woo hoo! Thanks so much Gretchen!
You nailed it!! My grade school served “straw hat” and I have struggled to find a recipe for it which tasted like what I remember from childhood. I was sad that I probably wouldn’t ever find a true copycat. With your simple recipe I found, I hoped this would be the one. It is! Finally!! Thank you so much for sharing. It tastes just as I remember and I’m so glad!!
Alison – this made my day to hear. I love when food brings back special memories. So happy this was the one you remembered!!
I’m not for sure but I know back in the 50’s when Mom made them…she would bring out the pie pans…layer with Fritos,chili,onions and cheddar cheese and put it in the oven until cheese was melted…..then would serve us our own frito pie..
Thanks for the recipe! I grew up in Texas and ate Frito Pies growing up. We had them in our school cafeteria and also Dorito Pies (same thing just made with Nacho Cheese Doritos)… just as delicious!
You need to try it with the Chili Cheese Fritos! It makes it even better!
Hi, Brandie! I just made this tonight and it was great! My 6 yr old really likes Frito chili cheese flavor, so I used those. I used can diced tomatoes instead of sauce because I only had large cans of sauce. Also thought I’d try the new chipotle chili powder I had. Otherwise followed directions, adding kidney beans. I mixed in some sour cream to tone down the spice for my son (due to the chipotle powder-oops!). He ate it and really liked it! After making his plate I added a small can of diced green chilies for the adults. Great recipe! It’s really good just a chili on its own! Thanks for sharing!
Love your additions! And it always makes my day to hear when the kiddos like a recipe! Thank you so much!
That's a different version of Frito Pie then the one I grew up with from my grandmother. In her version, you make up a large pot of your favorite style of chili, which you use for meals over the next couple of days. You then use the remaining chili to make your Frito Pie. Simply pour a bag of Fritos into a medium to large baking pan, and pour the remaining "cold" chili over the Fritos. Stir the chili and Fritos together, then cover the mixture with shredded cheese. Bake in the oven at 400 for about 10 – 15 minutes. Serve with your favorite toppings like salsa and sour cream.
In my family in Columbus, Ohio in the 1960’s, we made an actual pie using Fritos, etc. The Fritos were crushed and placed in a deep casserole dish and up the sides as far as possible. Then a layer of chili, then a layer of whole, uncut hotdogs. Then shredded cheese. Another layer of everything with chili and shredded cheese on top. This was baked in the oven until bubbling hot. I don’t remember what it was called but we loved it.
I have traced the origins of the drive-in style Frito Chili Pie to 1957 and a gentleman by the name of Claude Spradlin. He charged 15 cents — a nickle for the Fritos and a dime for the chili — and served it in a paper boat. Spradlin's Dairy Delight is still open in England, AR today, run by his son.
Thank you for the recipes!
Fantastic meal. I want to eat more.
mmm.. Yummy meal.
Mrs. Reed served it out of the bag at our little "Dairy King" in the tiny Texas town I grew up in. We did call it Frito Chili Pie, and I still do. I really don't know any history on it; but I've been eating it for 50 plus years…lol!LOVE seeing these old recipes come up on the blogs!
Such a special memory! I had never had the privilege of eating this until we lived in Texas. I am forever hooked now!
I worked out of high school in 1963 at our A&W Drive Inn in Pauls Valley, Ok. We served the Frito Chili Pie in the sack. Every one enjoyed it, selling very high on the list. It was easy and fast to make for drive up serving. I still make them during the winter at my house for my grandkids and other family members.
Anonymous August 20, 2013 at 11:10 pm
I just love hearing special memories like yours! Thank you for sharing!
Oh yeah! I grew up on FCP and used to dump it all in the little Frito bag and eat it straight out of there – they still do it at baseball games. Gonna' make yours now!
During a recent ice storm & major power outage, I made “cheater” Frito Pie. I have a gas stove top but didn’t want to open the fridge or freezer. A can of chili & Fritos made for a quick, warming meal, albeit without any toppings.
I prefer thick chili & will try your recipe during the football game next weekend.
During camping trips, warm Dr. Pepper was always a hit with non-coffee drinkers.
This looks simply delicious! Who wouldn't love chili and Fritos? I am going to look in you recipe file for the Dublin Dr. Pepper! It is getting closer to chili weather!!
This looks delicious and something I need to try.
This was a Girl Scout camp supper up here in Mn. Thanks for reminding me of fun times! Now – just what is a Dublin Dr Pepper? Barbara
Barbara, it is Dr Pepper that is made with pure can sugar (out of Dublin, Texas). Not sure if they still make it but I thought it was the best version of Dr Pepper!
Walking taco is what we call them and always get them at the festivals that we go to in the fall…so good!!
I have a vegetable/meat chili recipe that I make for my kids. I was visiting a friend and made it at her house. Her husband ate the chili with crackers. I ate mine with cheese and rice, and my friend at hers with corn chips. Chili is so versatile.
But, what, pray tell, PLEASE :), is Dublin Dr. Pepper?????
Oh goodness, it is the best version of Dr Pepper in my humble opinion. It is made with pure cane sugar. It's made in Dublin, Texas. 🙂
Best drink ever!!!
Heaven. That’s what it is. Lol
It’s Dr. Pepper made with pure cane sugar. The best equivalent is like regular coke compared to Mexican coca cola. The type if sugar makes the difference!
As a native Texan who has family around Dublin TX I can say it is very missed.
Agreed. The tour of the Dr. Pepper Bottling Co. Is awesome as well
Unfortunately Dublin Dr Pepper doesn’t exist anymore. They still have the bottling company there to tour and the soda shop but no longer do they have the pure cane sugar Dr Pepper. I worked here in college and was raised about 12 miles away from it. It’s one amazing place!
Will def. try ur homemade chili recipe!! As a born and raised Texan we ate "Frito Pie" at every Halloween Carnival or festival. Right out of the bag is the best!!! We don't call it Frito Chili Pie tho, just plain ole Frito Pie. Not sure why it's called that but Frito pie in a bag or in a bowl is comfort food all the time!!! 😉
When I lived in San Antonio for a few years in the mid-80's, we called it a Walking Taco because we usually dumped in the chili, cheese, salsa, and lettuce if we had it. I worked 6 PM to 6 AM at the hospital at Lackland AFB, and those sure were tasty at 2 in the morning 🙂
Chelle, my granddaughter’s school has this in the cafeteria sometimes for lunch and they also call it WALKING TACOS…..and it is a big hit with all the school kids…..and at some of the ball games they sell them also…..this is a great idea…..
Hoping to make this soon……
Also thank you Brandie, for posting this recipe……
I learned this back in Girl Scouts and we also topped it with sour cream. I introduced it to my husband and usually when I make homemade chili we have left overs and this is the way we have our leftovers -I layer it in a bowl and eat with a spoon.
We also used Doritos with chili in Girl Scouts. For meat mixtures, chili or taco meat work.
Frito Chili Pie has been on my list of things to try since seeing it online a few years ago, but I still haven't gotten around to it. This looks super yummy, I must try soon!