Cheesy Fritos Chili Pie

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 05/27/21
frito chili pie

 Leah Maroney
Prep: 10 mins
Cook: 85 mins
Total: 95 mins
Servings: 6 servings
Yield: 1 casserole
Nutrition Facts (per serving)
495 Calories
30g Fat
27g Carbs
29g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 495
% Daily Value*
Total Fat 30g 38%
Saturated Fat 13g 64%
Cholesterol 108mg 36%
Sodium 1096mg 48%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 29g
Vitamin C 8mg 38%
Calcium 198mg 15%
Iron 4mg 22%
Potassium 617mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cheesy Fritos chili pie is a classic Tex-Mex dish that's still as enjoyable today as it was when you were 10 years old. The casserole is packed with chili, shredded cheese, and crushed Fritos. Its crust is made out of crescent roll dough, making it one epic dish for dinner or Super Bowl parties.

To make a heartier version of the dish, use a homemade chili and top with beautiful sliced green onions. However, you can also use a packet of taco seasoning and plain old ground beef if you're in a rush to get this meal on the table. Cook until browned and skip the hour simmer for a quick meal that kids and adults alike will crave more of.

Ingredients

For the Chili:

  • 1 pound ground beef

  • 2 cloves garlic, finely minced

  • 4 ounces tomato sauce

  • 1 tablespoon chili powder

  • 1 teaspoon salt

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon ground oregano

  • 1/8 teaspoon ground cayenne pepper

  • 1/4 cup water

  • 2 tablespoons masa flour

  • 1 (10-ounce) can diced tomatoes with green chilis

For the Filling:

  • 1 (8-ounce) can crescent rolls

  • 1 cup shredded cheddar cheese, divided

  • 1 tablespoon mild taco sauce

  • 1 cup Fritos chips, coarsely crushed

  • 1/4 cup sliced green onions

Steps to Make It

  1. Gather the ingredients.

  2. Heat a large skillet or dutch oven on medium high heat. Add the ground beef and garlic to the pan. Cook until the meat has browned completely. Use a spatula to crumble the meat as it cooks.

  3. Add the tomato sauce and spices to the cooked ground beef. Stir until combined.

  4. Add 1/4 cup of water. Turn the heat down to low, cover, and simmer for 1 hour. You can cook for less time if you are in a rush, but the flavor is best when cooked for an hour.

  5. Add the masa flour to the chili along with the can of diced tomatoes. Stir until combined and remove from the heat. Preheat the oven to 375 F.

  6. Press the crescent roll dough into the bottom of a 9x13-inch baking dish. Make sure there are no gaps from the perforated lines. Press the dough up about a 1/4-inch on the sides of the baking dish.

  7. Mix in 1/2 cup of the shredded cheese into the cooked chili. Pour the chili mixture over the crescent roll dough inside the baking dish. Place in the oven and bake for 20 minutes, until the center is bubbly and the edges are lightly browned.

  8. Top the casserole with the remaining shredded cheese and drizzle with the taco sauce. Bake for another 5 minutes, or until the cheese has melted.

  9. Remove the casserole from the oven and sprinkle with the crushed Fritos chips and the sliced green onion.

  10. Slice into squares and serve immediately!

Recipe Variations

  • Masa flour can be found in most grocery stores in the international foods aisle. It can also be omitted if you cannot find it.
  • Add a can of drained kidney or pinto beans, some diced onion, or a seeded and sliced jalapeno for different variations on the classic filling.