Frito Chili Pie is an easy weeknight meal, made in just 20 minutes! This recipe is a twist on the Sonic favorite that layers warm chili, on top of salty Fritos, with a delicious layer of melted cheese on top. Enjoy it on a plate, or in a bag of Fritos to make walking tacos.
Add the olive oil to a large skillet over medium-high heat.
Add the diced onions and cook for 3-4 minutes.
Add the garlic clove and cook for 1 minute.
Add the ground beef and cook until the beef is browned.
Drain any grease from the skillet.
Add the entire can of chili beans (do not drain them!) and the chili seasoning.
Combine all of the ingredients, reduce the heat on the stove to medium and cook for 5-7 minutes.
Divide the Fritos corn chips between four separate plates.
Spoon the chili over the chips.
Top with cheddar cheese while the chili mixture is still hot so that the cheese will melt in.
Add the optional toppings of your choice, like diced onions, shredded lettuce or hot sauce.
Leftover chili will stay good in the refrigerator for up to 5 days. To reheat, place the chili in a microwave-safe container and microwave for 2-3 minutes. Spoon it on top of the Frito’s and top with cheese immediately.
You can freeze the chili for up to 6 months. To defrost, I recommend moving it from the freezer to the refrigerator the day before you plan to eat it. To reheat, add the chili back to a skillet over medium heat and cook, stirring occasionally until warmed through, this should take 8-10 minutes.
To make the Frito Pie into walking tacos, cut 1/2 inch from one entire side of a single-serve bag of Fritos. Add a scoop of chili into the bag, top with a handful of shredded cheese and the toppings of your choice.