Entree: United States – Texas – Frito Pie (A hearty Texan dish of chili layered over corn chips and finished with melted cheese and fresh toppings)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced, approx. 8 g
- 2 tbsp (16 g) chili powder
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) smoked paprika
- 1/4 tsp (1 g) cayenne pepper (optional)
- 1 (8 oz) can tomato sauce, 1 cup (240 ml)
- 1 (14.5 oz) can diced tomatoes, 14.5 oz (411 g)
- 3/4 cup (180 ml) beef broth or water
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) black pepper
- 9 oz (255 g) Fritos corn chips (one standard bag)
- 2 cups (200 g) shredded sharp cheddar cheese
- 1/2 cup (120 g) sour cream (for serving)
- 4 green onions, thinly sliced, approx. 40 g
- 1-2 jalapeños, sliced (optional), approx. 30 g

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 4–5 minutes. Add the garlic and cook 30 seconds more.
2. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary.
3. Stir in the chili powder, cumin, smoked paprika, and cayenne; toast spices 30 seconds. Add the tomato sauce, diced tomatoes with their juices, and beef broth. Season with salt and pepper, bring to a simmer, then reduce heat and cook uncovered 15–20 minutes until slightly thickened.
4. Preheat the oven to 350°F (175°C). Spread half the Fritos in the bottom of a 9x9-inch (23x23 cm) baking dish or distribute into individual ovenproof bowls. Spoon the hot chili evenly over the chips, then top with the remaining chips and sprinkle with shredded cheddar.
5. Bake until the cheese is melted and bubbling, about 10–12 minutes. For extra browning, broil 1–2 minutes—watch closely to avoid burning.
6. Remove from oven and garnish with sour cream, sliced green onions, and jalapeños. Serve hot, scooping so each portion includes chips, chili, and melted cheese.