Tex-Mex Frito Pie

Frito pie is a Texas institution — a gloriously unpretentious combination of chili ladled straight into a bag of corn chips, topped with cheese, onion, and jalapeño. Born at the Santa Fe Five & Dime lunch counter, it's the ultimate stadium and county fair food.

Serves: 4

Ingredients

Chili (or use leftover Texas chili)

• 500 g (1 lb) ground beef (80/20)
• 1 white onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp (30 ml) Texas-style chili powder
• 1 tsp (5 ml) ground cumin
• 1/2 tsp (2.5 ml) smoked paprika
• 1/4 tsp (1.25 ml) cayenne pepper
• 400 g (14 oz) canned diced tomatoes
• 240 ml (1 cup) beef stock
• Salt to taste

Assembly

• 4 individual bags (or one large bag) Fritos corn chips (about 250 g / 9 oz)
• 200 g (7 oz) sharp cheddar cheese, shredded
• 1/2 white onion, finely diced
• 2 jalapeños, sliced into rounds
• 120 ml (1/2 cup) sour cream
• Hot sauce to taste

Instructions

1. Brown ground beef in a skillet over medium-high heat, 5–6 minutes, breaking up clumps. Drain excess fat.
2. Add onion and cook until softened, 3–4 minutes. Add garlic, chili powder, cumin, paprika, and cayenne; cook stirring 1 minute until fragrant.
3. Add canned tomatoes and beef stock. Simmer uncovered 20–25 minutes until chili thickens. Season with salt.
4. To serve in the bag: cut open individual Frito bags along the top, ladle hot chili directly in, then top with shredded cheddar, diced onion, jalapeño rounds, and a dollop of sour cream. Eat with a fork straight from the bag.
5. Alternatively, spread Fritos in a baking dish, top with hot chili and cheese, and serve family-style with toppings on the side.

Cook's Notes: This is county fair food — don't overthink it. Using leftover Texas chili con carne (especially the real no-bean Texas style) elevates this to its finest form. The Fritos soften quickly, so eat it fast.