Frito Chili Pie

By November 1, 2011Cooking, Main Dishes

Chili is a favorite in our house, and with the weather getting colder, it’s great to have something to warm us up. We love the Chili recipe that we have been using for many years, but it’s always nice to change things up a bit.

Like most families, trying to get dinner on the table quickly between practice, activities and work schedules is sometimes difficult. So when Bush’s Beans and Kitchen Play asked me to share a recipe to help get dinner on the table in a snap, I decided to head to the Bush’s Bean’s Facebook page where they have taste tempting pictures and yummy recipes.

While we love soups and casseroles this time of year, I wanted to share something a little different. The Fiesta Rice and Bean Burritos looked great, and I was sure the Crescent Mexican Pizza would be a hit.

But at last, I kept coming back to Frito Chili Pie. It has the great flavor of Chili with the addition of a few different ingredients and Fritos. I thought it would be a hit in our house. And I was right!

Now of course, throwing everything in the Slow Cooker is great this time of year, but I think these would be perfect to take on a picnic too. You could use small bags of Fritos, and keep the Chili in a thermos. Just add a little Chili to the bag of Fritos, a dollop of sour cream and a sprinkle of cheese and the kiddos have a fun meal they can carry around with them.


Frito Chili Pie Recipe

A new twist on a traditional dish. Recipe from adapted from Eat Cake for Dinner

  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Yield: Serves 4 with leftovers


  • 2 pounds ground beef, cooked and drained
  • 1 small onion, chopped finely
  • 1 small green pepper, chopped finely {I left this out}
  • 2-3 cloves garlic, minced {depending on size}
  • 1 can (15 oz) tomato sauce
  • 1 can tomatoes with green chilies, mild
  • 1/2 teaspoon salt
  • 1 teaspoon oregano
  • 1 tablespoon cumin
  • 1-2 tablespoon chili powder
  • 1 can Bush’s Kidney Beans, drained and rinsed
  • 1 can Bush’s Pinto Beans, drained and rinsed
  • 2 tablespoons cornmeal
  • 1 cup warm water
  • Fritos
  • Cheddar Cheese, grated
  • Sour Cream


  1. In a large skillet, cook ground beef until almost done
  2. Continue cooking and add the garlic, onion and green pepper and cook until tender.
  3. Drain the ground beef mixture
  4. Add to the Slow Cooker
  5. Add the tomato sauce, tomatoes, salt, oregano, cumin and chili powder
  6. Stir in the rinsed beans
  7. Cover and cook on low for 2-3 hours or high for 1-2 hours {Slow Cookers vary in times}
  8. You want the chili hot but you don’t want the beans mushy
  9. About 10 minutes before serving, mix the water and cornmeal together and stir into the Chili
  10. Cook 10-15 minutes
  11. Serve with Fritos, cheese and sour cream

We have used beans in lots of recipes, but as the boys get older, I’m using them more and more. They definitely stretch the budget when you are feeding three teenage boys.

Disclosure: I was compensated for this post by Bush Beans. All the opinions and photos are my own.

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