8 to 10
When you’re in the right mood, comfort food can really hit the spot. If you’re interested in trying out a classic comfort food recipe, then you must give our Frito pie recipe a try. The recipe makes 8 to 10 servings, and it works wonderfully both as a main entrée and as an appetizer that you can serve at a party or family gathering. The recipe packs a bit of spice too—it calls for both chili powder and cayenne pepper, so your eyes might water a bit after digging into this dish! After trying the recipe, consider sharing it with your friends and family on social media.
Frito pie, while easy to prepare, calls for a number of ingredients. To get started preparing the chili, you’ll need two tablespoons of vegetable oil, two yellow onions, one red bell pepper, chili powder, ground cumin, cayenne pepper, salt, cloves, lean-ground beef (or chicken if you would prefer), dark red kidney beans, diced tomatoes and one can of tomato puree. For the Frito pie, you’ll need a bag of Fritos corn chips, 16 ounces of Cabot Sharp cheddar, and two green onions for a garnish. Brown-Eyed Baker came up with the recipe for this dish, so head on over to her site to learn more. As a quick side note, since Frito pie is a classic game day dish, you might want to pair the dish with some game-day snacks, like pretzels, nachos, and hamburgers or hotdogs.
Chili is a great fall and winter dish—especially if it’s cold outside. If you’re interested in trying another chili dish, give our Cornbread Waffles with Chili a go. If you liked our Frito pie recipe, then you’ll go nuts for our Cornbread Waffles with Chili dish. Cabot is a cooperative of 800 farm families, and we’ve been making award-winning dairy products for generation. We hope you enjoyed our Frito pie recipe, and we’re interested in hearing your thoughts about it. After making the dish, go ahead and rate and review it.
- 2 tablespoons vegetable oil
- 2 yellow onions, finely chopped
- 1 red bell pepper, stemmed, seeded and finely chopped
- ¼ cup chili powder
- 1 tablespoon ground cumin
- ½ teaspoon cayenne pepper
- 1 teaspoon salt, divided
- 6 garlic cloves, minced
- 2 pounds lean ground beef
- 2 (15-ounce) cans dark red kidney beans, drained and rinsed
- 1 (28-ounce) can diced tomatoes
- 1 (28-ounce) can tomato puree
- 1 (10.25-ounce) bag Fritos corn chips
16 ounces Cabot Sharp Cheddar, shredded (about 4 cups)
- 2 green onions, thinly sliced
For the Chili:
For the Frito Pie:
Make the Chili: Heat the oil in a large Dutch oven over medium heat until it is shimmering. Add the onions, bell pepper, chili powder, cumin, cayenne and ½ teaspoon of the salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for another 30 seconds.
Add the beef and increase the heat to medium-high. Cook, breaking up the beef with a wooden spoon, until no longer pink, about 10 minutes. Stir in the beans, diced tomatoes (with their juice), tomato puree and the remaining ½ teaspoon salt. Bring to a simmer, then reduce the heat so it maintains a slow simmer, cover and cook for 45 minutes.
Remove the lid and continue to simmer for an additional 45 minutes. Season with additional salt and pepper to taste.
Assemble the Frito Pie: Preheat oven to 375 degrees F. Transfer some or all of the chili to a baking dish or individual ramekins. Top with Fritos, pressing them lightly into the chili. Sprinkle cheddar cheese over the top and bake until the cheese is melted and the chili is bubbling, about 30 minutes. Sprinkle with sliced green onions and serve immediately.
- Serving Size
- per serving
- 65 grams
- 53 grams
- 39 grams
- Saturated Fat
- 18 grams
- 129 milligrams
- 1091 milligrams
- 13 grams
- 10 grams
- 577 milligrams