Pioneer Woman Frito Chili Pie

Frito Chili Pie is a hearty Tex-Mex classic made with rich chili, crunchy Fritos, and melted cheese—all layered together for the ultimate comfort food. This Pioneer Woman version is quick, crowd-pleasing, and endlessly customizable with your favorite toppings.

Why You’ll Love This Frito Chili Pie Recipe

• A retro comfort food favorite: Brings back nostalgic flavors with every crunchy, cheesy bite.
• Perfect for any night: One-pot simplicity makes it ideal for weeknights or casual gatherings.
• Customizable to your taste: Control the spice and toppings to make it your own.
• Crowd pleaser: Loved by both kids and adults, it’s a guaranteed hit.

Frito Chili Pie Ingredients

• 2 lb. ground chuck
• 3 cloves garlic, minced (optional)
• 1 (12 to 14 oz.) can tomato sauce
• 1 (10 oz.) can Ro-tel diced tomatoes and chilies
• 1/2 tsp salt
• 1 tsp ground oregano
• 1 tbsp ground cumin
• 2 tbsp chili powder, plus more to taste
• 1 (14 oz.) can kidney beans, drained and rinsed
• 1 (14 oz.) can pinto beans, drained and rinsed
• 1/4 cup masa (corn flour) or regular corn meal
• 1/2 cup warm water
• Individual bags of Fritos
• Grated sharp cheddar cheese
• Diced red onion (optional)

How to Make Frito Chili Pie

1. Assemble and serve: Open Frito bags lengthwise and spoon in the chili. Top with shredded cheddar and diced red onion. Serve with plastic forks.
2. Brown the beef: In a large pot over medium-high heat, cook ground chuck and garlic until browned.
3. Add tomatoes and spices: Stir in Ro-tel, tomato sauce, oregano, cumin, chili powder, and salt. Cover and simmer on low for 30 minutes.
4. Add beans: Mix in the kidney and pinto beans. Simmer covered for another 20 minutes.
5. Thicken the chili: Combine masa with warm water, then stir into the chili. Simmer for an additional 10–15 minutes.

Expert Recipe Tips

• Adjust heat: Control spice level with more or less chili powder.
• For thicker chili: Add extra masa or let simmer longer.
• Topping options: Sour cream, jalapeños, or hot sauce are delicious additions.

Recipe Variations

• Vegetarian Frito Pie: Use lentils or plant-based crumbles instead of ground beef.
• Frito Pie Casserole: Layer everything in a baking dish and bake until bubbly.
• Frito Pie Nachos: Spread Fritos on a sheet pan, top with chili and cheese, then broil briefly.
• Spicy Version: Add chipotle powder or diced jalapeños.
• Frito Pie Bar: Serve toppings buffet-style for build-your-own fun.

Storage Instructions

• In the Fridge: Store chili and toppings separately in airtight containers for up to 4 days. Keep Fritos in their original bag.
• In the Freezer: Freeze chili in freezer-safe containers for up to 3 months.

How to Reheat Frito Chili Pie

• Microwave: Heat chili on HIGH for 2–3 minutes, stirring halfway.
• Oven: Place chili in a baking dish, cover, and bake at 350°F for 20–30 minutes

FREQUENTLY ASKED QUESTIONS

• Can I make Frito Chili Pie ahead of time?
  Yes! Make the chili ahead and assemble with Fritos and toppings right before serving.
• What’s the best cheese to use?
  Sharp cheddar melts well, but Monterey Jack or pepper jack add extra flavor.
• Can I make it vegetarian?
  Yes, substitute ground meat with lentils or meatless crumbles and use vegetarian beans.
• Why is my chili too soupy?
  You may need to drain tomatoes or beans more thoroughly or simmer longer to reduce liquid.
• How do I thicken it?
  Stir in more masa or simmer longer until desired thickness is reached.

Try More Pioneer Woman Recipes:

• Pioneer Woman No Peek Chicken
• Pioneer Woman London Broil Marinade
• Pioneer Woman Pot Roast With Pepperoncini

Pioneer Woman Frito Chili Pie Nutrition Facts

Amount Per Serving

• Calories 381
• Total Fat 26g
• Saturated Fat 8.5g
• Trans Fat 0.3g
• Cholesterol 43mg
• Sodium 619mg
• Potassium 226.7mg
• Total Carbohydrates 25g
• Dietary Fiber 2g
• Sugars 1.7g
• Protein 14g