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Sheet Pan Frito Pie

A classic Frito pie is served right out of the bag but this family-size version is assembled on a baking sheet for easy serving. A quick stove-top chili is spooned over the chips and topped with sharp Cheddar, then broiled until nicely gooey. Even better, the homemade chili comes together in the time it takes to prepare your favorite toppings.
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Cook Time 30 minutes
Total Time 30 minutes
Servings 4 people

Equipment

  • 1 Large, deep skillet For preparing the chili base
  • 1 Wooden Spoon or Potato Masher For breaking up ground beef while cooking
  • 1 Box Grater For shredding sharp Cheddar cheese
  • 1 Large Rimmed Baking Sheet For assembling and broiling the Frito pie
  • 1 Chef's Knife and Cutting Board For precise preparation of vegetables and toppings

Ingredients
  

Main

  • 3 tablespoons extra-virgin olive oil
  • 1 large white onion finely chopped
  • 1 jalapeño stemmed, seeded and minced
  • 6 cloves garlic minced
  • Kosher salt and freshly ground black pepper
  • 1 pound lean ground beef
  • 1/4 cup tomato paste
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 cup strained tomatoes
  • 1 cup chicken broth
  • One 15-ounce can pink or pinto beans rinsed and drained
  • 4 ounces sharp yellow Cheddar
  • One 9 1/4-ounce bag Fritos corn chips
  • Sour cream
  • Diced tomatoes
  • Diced avocado
  • Cilantro leaves
  • Sliced jalapeños
  • Hot Sauce

Instructions
 

  • In a large, deep skillet, heat the olive oil over medium heat. Add three-fourths of the onion and cook, stirring occasionally, until just starting to soften, about 3 minutes. Add the jalapeño and garlic and cook, stirring occasionally, until the onion is softened and the vegetables are just starting to brown, about 5 minutes.
  • Add the beef and a generous pinch of salt to the skillet. Cook over medium-high heat, breaking up the meat with a wooden spoon or potato masher, until cooked through, 6 to 8 minutes. Add the tomato paste, chili powder and cumin and cook until fragrant and the meat is coated, 1 to 2 minutes. Add the strained tomatoes, chicken broth and beans. Bring to a simmer, then stir in the beans and simmer over medium-low heat until thickened, 10 to 15 minutes; season with salt and pepper.
  • While the chili simmers, shred the cheese and prepare your desired toppings.
  • Position the oven rack 6 to 8 inches from the heat source and preheat the broiler to high. Spread the Fritos on a large rimmed baking sheet. Spoon the chili evenly over the chips, then sprinkle the cheese on top. Broil for 1 to 3 minutes, until the cheese is bubbling. Top with the remaining diced onion and your choice of toppings.

Notes

To achieve optimal flavor, ensure the ground beef is thoroughly browned and any excess fat is drained before adding aromatics and spices. The tomato paste, chili powder, and cumin need to 'toast' briefly to release their full aroma and deepen the chili's flavor profile. When broiling, monitor the Frito Pie closely as broiler strength varies and cheese can go from bubbly to burnt quickly. For an extra layer of texture, lightly toast the Fritos in the oven for a few minutes before adding the chili. This helps them retain crunch. Consider charring the jalapeño and onion slightly before mincing for a smokier depth. Fresh, vibrant toppings are crucial; dice them uniformly for best presentation and even distribution.