Chili Cheese Frito Bake (Print Version)
A crunchy Fritos base piled with smoky, seasoned beef chili and melted cheddar, baked until bubbly and topped with fresh chips right before serving.
# Ingredients:
→ For the Chili
01 -
1 lb (450 g) ground beef, 80/20
02 -
1 small yellow onion, diced
03 -
2 cloves garlic, minced
04 -
1 tablespoon chili powder
05 -
1 teaspoon ground cumin
06 -
1/2 teaspoon smoked paprika
07 -
1/2 teaspoon salt, plus more to taste
08 -
1/4 teaspoon black pepper
09 -
1 can (15 oz / 425 g) tomato sauce
10 -
1 can (15 oz / 425 g) pinto beans, drained and rinsed
11 -
1/2 cup (120 ml) water
→ For the Bake
12 -
1 bag (9.25 oz / 260 g) corn chips, divided
13 -
2 cups (225 g) shredded sharp cheddar cheese, divided
→ For Serving (optional)
14 -
Sour cream
15 -
Diced tomato
16 -
Sliced jalapeno
# Instructions:
01 -
Cook the ground beef and diced onion in a large skillet over medium-high heat, breaking the meat into small crumbles, until no pink remains and the onion has softened, about 7-8 minutes. Drain off excess fat.
02 -
Stir in the garlic, chili powder, cumin, smoked paprika, salt, and pepper and cook for 1 minute until fragrant. Add the tomato sauce, beans, and water, then simmer uncovered for 10-12 minutes, stirring occasionally, until thickened. Check with a food thermometer that the beef has reached 160°F, the USDA safe minimum for ground beef.
03 -
Preheat the oven to 350°F (175°C). Spread half the corn chips in an even layer across a greased 9x13-inch baking dish, then scatter half the shredded cheddar over the chips.
04 -
Pour the hot chili evenly over the chips and cheese, spreading it to the edges of the dish so every corner gets covered.
05 -
Sprinkle the remaining cheddar over the chili and bake for 15-18 minutes, until the cheese is fully melted and the edges are bubbling.
06 -
Remove the dish from the oven and scatter the remaining corn chips over the top right before serving, so they stay crisp instead of softening in the oven.
# Notes:
01 -
Corn chips and spice blends vary by brand, check the label for a gluten-free certification if that matters to your household.
02 -
The bottom layer of chips softens naturally under the hot chili, that's expected and part of the texture.