Frito Pie

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

GROUND BEEF – The 80/20 ratio gives you enough fat for flavor without leaving a greasy pool at the bottom of your skillet. Leaner beef works but tastes drier, and fattier beef requires draining which is annoying. Breaking the meat into small crumbles while it cooks helps it blend seamlessly into the chili instead of leaving big chunks.

BEER – Lager adds a subtle malty sweetness and helps deglaze the pan, picking up all those browned bits stuck to the bottom that carry serious flavor. The alcohol cooks off completely during the simmer, leaving behind depth without any boozy taste. If you’d rather skip it, beef stock works fine but won’t have quite the same richness.

ROTEL TOMATOES – These canned tomatoes with green chiles bring acidity, moisture, and a mild kick all in one can. The liquid from the can becomes part of the chili base, so don’t drain it. If you can only find plain diced tomatoes, add a small can of diced green chiles separately.

SEASONING – Chili powder provides earthy warmth, smoked paprika adds a campfire-like depth, and cumin brings a slightly nutty, aromatic quality. Blooming them in the hot beef fat for a minute before adding liquids wakes up their essential oils and prevents that raw spice taste.

CHEESE – Sharp cheddar melts beautifully and provides tangy richness, while pepper jack adds creamy heat and keeps things interesting. Shred your own from a block if possible because pre-shredded cheese has anti-caking agents that can make it grainy when melted. Mix the two cheeses together before sprinkling so every bite gets both flavors.

FRITOS – The original corn chips for this dish, and they hold up better than thinner tortilla chips because of their thickness and ridges. Their salty crunch contrasts perfectly with the soft, saucy chili. Add them right before serving so they stay crispy instead of turning into mush.

How To Make a Frito Pie in a Skillet

Please check the printable recipe card below for more detailed instructions.

Leftovers and Storage

STORE – Cool your Frito Pie completely before transferring to an airtight container. Keep in the refrigerator for up to 4 days. Store the Fritos separately in their original bag or a sealed container so they stay crunchy.

FREEZE – The chili base freezes beautifully for up to 3 months. Cool it completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Don’t freeze the cheese or chips. Thaw overnight in the refrigerator before reheating.

REHEAT – Warm the leftover Frito Pie gently on the stovetop over medium-low heat, stirring occasionally, or microwave in 30-second intervals until heated through. Add a splash of water or beef stock if the chili has thickened too much. Top with fresh cheese and Fritos just before serving.

MAKE AHEAD – Prepare the chili base up to 2 days in advance and store covered in the refrigerator. When ready to serve, reheat in your skillet, top with cheese, and bake. This actually improves the flavor as the spices have more time to blend.

More Ground Beef Dinner Recipes

Serving Suggestions

GAME DAY SPREAD – Serve alongside Queso Dip and Bacon Wrapped Jalapeño Poppers for a complete party menu that keeps everyone happy.

WEEKNIGHT DINNER – Pair with a simple side salad or Mexican Street Corn for a filling meal that doesn’t require much effort after a long day.

TOPPING BAR – Set out bowls of sour cream, sliced jalapeños, diced avocado, chopped green onions, and extra shredded cheese so everyone can build their perfect bowl.

LEFTOVER LUNCH – Pack individual portions in containers with cheese already mixed in, then add fresh Fritos when you’re ready to eat for a lunch that actually tastes good reheated.

CASSEROLE STYLE – Layer Fritos on the bottom of a baking dish, top with chili and cheese, then bake for a different texture that’s easier to serve at potlucks.

Recipe Success Tips

SKILLET CHOICE – Use enameled cast iron or stainless steel because the tomatoes and beer can strip the seasoning from bare cast iron. A 10-inch skillet gives you enough surface area for even browning without overcrowding.

SPICE LEVEL – Start with the recipe as written, then taste before adding the cheese. If you want more heat, stir in extra chili powder, diced jalapeños, or a dash of cayenne pepper.

THICKENING CONTROL – If your chili looks too thin after simmering, continue cooking uncovered for a few more minutes. If it gets too thick, add beer or beef stock a quarter cup at a time until it reaches the consistency you want.

CHEESE MELTING – Spread the cheese in an even layer all the way to the edges of the skillet so it melts uniformly. Watch it closely in the oven because it can go from perfectly melted to browned and separated in just a minute or two.

EXPERT TIP – Let the finished dish rest for 5 minutes after taking it out of the oven. This gives the cheese time to set slightly so it doesn’t slide off in one sheet when you scoop, and it prevents anyone from burning their mouth on molten cheese.

Commonly Asked Questions