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Frito pie smothers a bed of crunchy corn chips with seasoned chili, cheese, and onions for a Tex-Mex family classic. This quick, protein-packed dish is a beloved concession stand and weeknight favorite.
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until fully browned and no longer pink—about 5-6 minutes. Drain excess fat for a lighter texture.
Reduce the heat to medium. Add chopped onion and sauté for 3 minutes until translucent and slightly softened.
Stir in chili powder, cumin, garlic powder, salt, and pepper; cook for 30 seconds to toast the spices and release aroma.
Add chili beans (with liquid) and diced tomatoes to the skillet. Bring mixture to a gentle simmer; cook uncovered for 10 minutes, stirring occasionally, until thickened but still saucy.
To assemble: Spread half of the Fritos in the bottom of a 9x13-inch baking dish. Spoon the hot chili mixture evenly over the chips, sprinkle with cheddar cheese, and top with the remaining Fritos.
Transfer dish to a 350°F oven and bake for 10 minutes, just until cheese is melted and chips are toasted—do not overbake. Serve immediately for best crunch.
