This is one of the recipes that has a different name depending on where you’re from. I’ve heard it referred to as Frito Pie, Walking Tacos, and Chili Pie. Growing up we ate this with canned chili but I decided to try a quick skillet chili to make it a bit healthier.
This would be a great dish to serve while watching your favorite game no matter the sport and is great for a crowd because you can customize the toppings. Set out small dishes with shredded cheeses, chopped onion, sour cream, jarred jalapeno slices or sliced or diced fresh jalapenos or whatever else you like on your chili. You could even go with the walking tacos theme and offer shredded lettuce and diced tomatoes as well.
I like my chili for Frito Pie on the thick side almost like taco meat but you could always use two cans of tomato sauce. Want to stretch the meat even more add a can of pinto or kidney beans to bulk up the chili without bulking up the cost.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 1 pound ground chuck
- 1 onion, diced
- 2 garlic cloves, minced
- 1 or 2 8 ounce can(s) tomato sauce. I used one.
- 2-4 Tablespoons chili seasoning. Here is a homemade version from Ben and Me and another from Frugal Ferret
- To taste salt
- 1 bag corn chips
- n a medium skillet with a lid, brown the ground chuck, onion, and garlic until the meat is cooked through and the onion has softened. Drain off fat.
- Add the tomato sauce and chili seasoning to the meat. Bring to a boil, reduce heat to a simmer, cover and cook for about 20 minutes. Adjust seasonings if needed.
- Add a couple handfuls of corn chips to each plate and top with chili and additional toppings if desired.
Have you ever eaten Frito Pie? If so, what are your favorite toppings?