Frito Chili Pie is a quick, comforting weeknight meal you can make in about 20 minutes. This home-style version riffs on the classic served at Sonic: crunchy, salty corn chips piled with warm chili and finished with a blanket of melted cheese. Serve it on a plate or make individual “walking tacos” by adding the chili and toppings directly into single-serve bags of Fritos.
Table of contents
- Ingredients
- Instructions
- Topping ideas
- How to make it spicy
- How to make walking tacos
- Frequently asked questions
- More Tex-Mex recipes
I grew up in Oklahoma, the home of onion-fried burgers and plenty of Sonics. As a kid I loved ordering Frito Chili Pie from the car hop with a strawberry slush and a side of onion rings. At home it was a regular, easy family meal—fast to prepare, endlessly customizable, and always a crowd-pleaser.
One fun variation I learned in Austin is the “walking taco.” Instead of plating the chili over chips, you add the hot chili, cheese and toppings straight into a single-serve chip bag. Add a fork and you’ve got an easy, portable meal perfect for tailgates, fairs or on-the-go lunches.
Whether plated or served in a bag, this Frito Chili Pie is pure comfort food—simple to make, versatile, and easy to adapt to your taste.
Ingredients
- 1 tablespoon olive oil
- 1/2 cup red onion, diced
- 1 garlic clove, minced
- 1 pound ground beef
- 15 ounce can chili beans – do not drain; use the liquid from the can to build the chili
- 2 tablespoons chili seasoning – homemade or store-bought
- 9.75 ounce bag corn chips (Fritos or another brand)
- 1 cup shredded cheddar cheese
Instructions
- Cook the aromatics and beef. Heat the olive oil in a large skillet over medium-high heat. Add the diced red onion and cook 3–4 minutes until softened. Add the minced garlic and cook another minute. Add the ground beef and cook until browned, breaking it up as it cooks.
- Build the chili. Drain any excess grease from the skillet. Return the pan to medium heat, then add the entire can of chili beans (do not drain) and the chili seasoning. Stir to combine, reduce the heat to medium, and simmer for 5–7 minutes so the flavors meld.
- Assemble the Frito Pie. Divide the corn chips onto four plates or into four single-serve bags for walking tacos. Spoon a generous portion of hot chili over the chips, then immediately sprinkle with shredded cheddar so it melts into the chili. Add your favorite toppings and serve hot.
Topping ideas
Anything you’d use on tacos or nachos works well on Frito Pie. Here are popular options:
- Diced red onion
- Sliced jalapeños
- Sour cream
- Salsa or pico de gallo
- Shredded lettuce
- Diced green onions
- Hot sauce
- Fresh cilantro
- Diced avocado
- Diced tomatoes
How to make it spicy
If you like heat, try one or more of these easy tweaks to kick up the spice level:
- Add a 4-ounce can of diced green chilies with the chili beans.
- Mix 1/2 to 1 teaspoon cayenne pepper into the chili seasoning.
- Sauté a diced jalapeño with the onion for a fresh, fibrous heat.
- Stir 1 tablespoon of hot sauce into the chili while it simmers.
- Mix 1/4 to 1/2 teaspoon red pepper flakes into the seasoning blend.
- Top the finished pie with sliced fresh jalapeños, pickled peppers or extra hot sauce.
- Swap the cheddar for pepper jack or another spicy cheese for more bite.
How to make walking tacos
To turn this into a walking taco, follow these simple steps:
- Carefully cut about 1/2 inch from the top edge of a single-serve bag of Fritos to create an opening.
- Spoon hot chili into the bag, add a handful of shredded cheese, and top with your favorite toppings.
Stick a fork into the bag and enjoy a portable, hands-free meal ideal for outdoor events.
Frequently asked questions
- What goes with Frito pie? It’s hearty enough on its own, but pairs well with sides like queso dip, Mexican rice, or street corn for a fuller Tex‑Mex meal.
- How long do leftovers keep? Store leftover chili in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop until warmed through, then spoon over fresh chips and top with cheese.
- Can you freeze Frito pie? You can freeze the chili (separate from the chips) for up to 6 months. Thaw overnight in the refrigerator, then reheat in a skillet over medium heat for 8–10 minutes, stirring occasionally.
More Tex-Mex recipes
Here are a few other crowd-pleasing Tex‑Mex ideas to try alongside Frito Pie: Green chili queso dip, taco ring, chicken enchiladas, breakfast burritos, ground beef tacos, Mexican sausage balls, and cheesy baked taco dip.
Frito Chili Pie
Ingredients
- 1 tablespoon olive oil
- 1/2 cup red onion, diced
- 1 garlic clove, minced
- 1 pound ground beef
- 15 ounce can chili beans, do not drain
- 2 tablespoons chili seasoning
- 9.75 ounce bag corn chips (Fritos)
- 1 cup shredded cheddar cheese
Instructions
- Add the olive oil to a large skillet over medium-high heat.
- Add the diced red onion and cook 3–4 minutes until softened.
- Add the minced garlic and cook 1 minute.
- Add the ground beef and cook until browned, breaking it up as it cooks.
- Drain any excess grease from the skillet.
- Add the entire can of chili beans (do not drain) and the chili seasoning.
- Combine everything, reduce the heat to medium, and cook 5–7 minutes.
- Divide the Fritos between four plates or bags.
- Spoon the hot chili over the chips.
- Top with shredded cheddar while the chili is hot so the cheese melts, then add optional toppings as desired.
Notes
- Storage: Leftover chili keeps up to 5 days refrigerated. Reheat in the microwave or on the stove and spoon over fresh chips.
- Freezing: Freeze chili up to 6 months. Thaw in the refrigerator overnight and reheat in a skillet for 8–10 minutes.
- Walking tacos: Cut 1/2 inch from the top of a single-serve chip bag, add chili, cheese and toppings, then eat with a fork directly from the bag.