Easy Baked Frito Pie Recipe
This baked Frito pie is simple, nostalgic, and ready in about 20 minutes.
This recipe only has four ingredients: Fritos, canned chili, cheddar cheese, and onion. Everything bakes together in one dish, so it’s just as easy to clean up as it is to make.
My Frito pie is a baked casserole type of meal made with corn chips, chili, and melted cheese. Some folks build it right in the Fritos bag.
I like mine in a baking dish so everyone gets a fair share of crunchy chips, gooey cheese, and saucy chili in every bite. It’s the kind of old-school comfort food that always hits the spot, no matter how long it’s been since your last bowl.
Tips for the Best Frito Pie
- Pick a chili you love. Canned chili works great, with beans or without. Spicy or mild, it’s totally up to you.
- Save a few chips for the top. The Fritos under the chili soften a little as they bake. Sometimes I like to scatter a fresh handful over each serving right before I eat it, so it still has plenty of crunch.
- Use a cheese that melts well. Sharp cheddar is my go-to, but Monterey Jack, American cheese, or a Mexican blend works too.
- Serve it as soon as it’s done. Frito pie tastes best fresh out of the oven. The chips only get softer the longer it sits.
How to Make Baked Frito Pie
This recipe is easy to scale up or down, so pick a pan that fits how many people you’re feeding. An 8-inch dish works for a small batch, and a large baking sheet works if you’re feeding a crowd. Just keep the chip layer thin so it bakes evenly.
Preheat your oven to 350°F.
Spread the corn chips in an even layer in your baking dish. Pour the chili right over the chips and spread it out so it covers everything.
I always use canned chili. It cuts the work way down, and saves a ton of time.
Next, sprinkle the shredded cheddar cheese over the top. Bake for 10 to 15 minutes, or until the cheese is melted and the chili is hot all the way through.
If you’ve made a bigger batch or used a thicker layer, give it a few extra minutes. Everything’s already cooked, so you’re just warming it through and melting the cheese.
Pull the dish out of the oven and scatter the diced onion over the top. Serve it right away while it’s hot and the chips still have some crunch.
How to Store Leftovers
Leftover Frito pie keeps in the fridge for up to 3 days. Store it in a sealed container.
I don’t recommend freezing it. The Fritos turn soft and mushy once they thaw, and they won’t crisp back up.
Ingredients
- 4 cups corn chips, Frito’s brand
- 3 cups canned chili, with or without beans
- 6 ounces sharp cheddar cheese, shredded
- ¼ cup white onion, finely diced
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Instructions
- Preheat the oven to 350°F.
- Spread the corn chips in an even layer in a baking dish. Then, pour the chili over the chips and spread into an even layer.4 cups corn chips3 cups canned chili
- Sprinkle the cheddar cheese over the chili. Bake for 10 to 15 minutes, or until the cheese is melted and the chili is hot.6 ounces sharp cheddar cheese
- Remove from the oven and top with the diced onion. Serve immediately.¼ cup white onion
Notes
- This recipe scales up or down easily. Keep the chip layer thin no matter the pan size.
- Bigger batches or thicker layers may need a few extra minutes in the oven. You’re just warming everything through, not cooking anything raw.
- Use any canned chili you like. Beans are optional.
- Save a few chips to scatter on top before serving for extra crunch.
- Store leftovers in the fridge for up to 3 days. Freezing isn’t recommended since the chips turn mushy.
Nutrition
