Spare Spoons Kitchen
Aunt Betty’s Comfort Kitchen · Beef

MM*B*B's Frito Pie

The baked Frito pie — chili, corn chips, onion, and cheddar layered and baked until bubbly, some chips crisp and some melted in. The ultimate easy crowd-pleaser.

~35 min total 10 min prep 20–25 min bake
Effort ●○○○ Time ●○○○ Anytime
Gluten-Free
Servingsamounts scale to match
6
Units

Ingredients

Layer it, don't stir it — and serve it the minute it's out. The Fritos go between layers of chili and cheese so some stay crisp and some soak in. Baked too long they all go soft, so heat it at 375°F just until hot and bubbly (about 20–25 minutes; the original's 45 is on the long side), and scatter a handful of fresh Fritos on top at the end for crunch.

Easier, if you like

  • It's already a dump-and-bake — a can of chili, a bag of Fritos, an onion, and cheese.
  • Individual Frito pies: spoon warm chili and cheese into single-serving Fritos bags — no baking, and a kids' favorite.

Method

    Cook's notes

    Frito pie, baked. The walking-taco version is chili poured straight over chips in the bag; this is the layered, baked casserole — chili, Fritos, onion, cheese, repeated.

    Use Betty's chili (about 2 cups) in place of the can for a from-scratch version.

    Don't overbake — the chili's already cooked, so you're just melting the cheese and warming through. Fresh Fritos on top keep some crunch.

    Pile on the toppings: sour cream, pickled jalapeños, more onion, hot sauce.

    Make it vegetarian (it's already gluten-free)

    Vegetarian: use a vegetarian or bean chili.

    Gluten-free: Fritos and cheddar are gluten-free — just check that your canned chili is (most are).