The first time someone offered me a “Frito pie” after moving to Texas, I had absolutely no idea what to expect. A pie made with corn chips? It sounded bizarre. But one bite of those crispy, salty Fritos smothered in hearty chili and melted cheese changed everything. This isn’t fancy cuisine, it’s pure comfort food that hits all the right notes. Now, years later, whenever I’m craving something indulgent and satisfying, Frito pie is my guilty pleasure go-to.
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Table of Contents
Why This Recipe Works
The genius of Frito pie lies in its perfect contrast of textures and flavors. The corn chips provide satisfying crunch and saltiness that balances the rich, hearty chili. The melted cheese adds creaminess while the fresh toppings contribute a cooling contrast and bright flavors. It’s comfort food engineering at its finest, creating maximum satisfaction with minimal effort. This frito chili pie was initially created in the 1960s.
Frito Pie Recipe Ingredients
For the Base
- Fritos corn chips – Provide the essential salty, crunchy foundation that holds up beautifully under hot chili without becoming soggy
- Canned or homemade chili – Delivers the hearty, savory protein component that makes this a satisfying meal rather than just a snack
- Shredded cheese – Melts over the hot chili to create creamy richness that binds all flavors together.
- Yellow onions (chopped) – Add a sharp bite and textural contrast that cuts through the richness of cheese and chili, you could use chopped green onions if you prefer
Optional Toppings
- Sour cream – Provides cooling creaminess that balances the heat and richness of the chili
- Jalapeño peppers (sliced) – Contribute fresh heat and crisp texture for those who like extra spice
- Yellow mustard – Adds tangy acidity that brightens all the rich flavors in the dish
How to Make Frito Pie
- Heat the chili in a small pan or in the microwave.
- Place Fritos in the bottom of a bowl.
- Pour the heated chili on top of the Fritos.
- Sprinkle cheese on top.
- Sprinkle chopped onions on top.
- Place sour cream, jalapeno slices, and mustard on top if desired.
Scaling Tips
- Party Size: Set up a topping bar and let guests build their own for easy entertaining
- Individual Portions: Use snack-size Frito bags for perfect single servings
- Large Batch: Keep chili warm in a slow cooker and provide multiple topping stations
Storage & Reheating Instructions
- Best Fresh: Frito pie is best consumed immediately after assembly to maintain the chip crunch
- Leftover Chili: Store unused chili in the refrigerator for up to 4 days and reheat as needed
- Not Recommended: Do not store assembled Frito pie, as chips become soggy quickly
Love pie for dinner? Try these savory pie recipes!
Favorite Comfort Food Recipes
- Chicken Fried Steak
- Chicken Noodle Casserole
- Chili Cheese Tater Tots
- Crockpot Cheesy Potatoes
- Ground Beef Casserole
- Hamburger Beef Stroganoff
- Hamburger Tater Tot Casserole
- Salmon Patties
Check out more of my savory pie recipes and the best comfort food recipes here on CopyKat!
Thanks to my friend Denise we have the Frito Bandito!
Frito Pie Recipe – Easy Southern Comfort Food
Ingredients
- 1 cup Fritos corn chips
- 10 ounces chili
- ¼ cup shredded cheddar cheese
- 1 tablespoon chopped onions
Optional Toppings
- Sour Cream
- Yellow mustard
- Jalapeno pepper slices canned or fresh
Instructions
- Heat chili in a pan or in the microwave.
- Place the Fritos corn chips in a bowl.
- Ladle hot chili on top of the Fritos.
- Sprinkle cheddar cheese on top.
- Sprinkle onions over the cheese.
- Top with sour cream, jalapeno slices, and mustard if desired.
it is the best to eat in the winter time…
the heck with all those fancy-schmantzy recipes. this is Frito Chili Pie, and a bag of Frito chips + a can of Hormel No-Beans Chili topped with plenty of grated sharp cheddar and diced onions and jalapenos is JUST WHAT THE DOCTOR ORDERED! i like everything hotter than most folks, so i use lots of fresh-chopped jalapenos and more than a touch of Tabasco Scorpion Sauce. but that’s all. i might even open a bottle of red wine to go with, since i’m out of Guinness Extra Stout (the only beer i’ve ever loved enough to drink beer). hey, i’m just a plebe with pretensions, a prole with delusions of grandeur! and that suits me fine.
Your dinner sounds pretty good to me!
it sure was! in fact, i had it for breakfast, lunch, and dinner, too. used 4 cans of chili and an entire family-size bag of Fritos. i did add some extras for the second-third-fourth go-round, though: lime zest, adobo sauce from chipotles, diced radishes, and lime zest + juice. frankly, it was really too much because most of it was undetectable, tastewise. but it seemed like a good idea at the time, and i was glad to use some fresh ingredients instead of having them rot in the fridge.
Stephanie, I have eaten Frito chili pie all my life (I’m almost 74 years young), and I have NEVER heard of putting mustard on it! All of the other ingredients are things I have added in the past, but it’s always best to stick with “what ain’t broke”, Fritos, chili, cheese and onions!
I respect your opinion. You won’t stop me from grabbing the mustard bottle 😉 I have even seen some folks grab sour cream 😉 The beauty of dining is you can always customize food the way you like best!
I am 72 years old and I have ate frito pie since I was a kid. The canned chili aspect is the right now instant frito pie freaks perk. But home made chili is the cats meow in making this dish.I love my onions too….plenty of cheese and jalapeno….but not scalding hot…just mildly spicy, even Picante sauce in a mild small amount gives that tasty flavor as well.
Hi I’ve just read a bunch of comments and wanted to say THANK YOU for THIS recipe it’s just what I was looking for. I wanted a recipe with canned chili and was having trouble finding one. And with Wolf’s chili really reached out and grabbed me. Thanks again.