Chili Pie Casserole
This is the original Fritos Chili Pie Casserole. The recipe originated either with the Frito-Lay Company or Sonic Drive-In Restaurants, where it was once served. If you like chili, cheese, and Fritos, youll love this recipe!
This is the original Fritos Chili Pie Casserole. The recipe originated either with the Frito-Lay Company or Sonic Drive-In Restaurants, where it was once served. If you like chili, cheese, and Fritos, youll love this recipe!
- Carbohydrate 58.00725 g
- Cholesterol 26.649 mg
- Fat 32.954775 g
- Fiber 5.23950016021728 g
- Protein 12.326475 g
- Saturated Fat 8.639379 g
- Serving Size 1 1 Serving (165g)
- Sodium 706.44 mg
- Sugar 52.7677498397827 g
- Trans Fat 2.9437275 g
- Calories 562 calories
Step-by-step
- Place 2 cups of Fritos corn chips in a baking dish.
- Arrange chopped onion and half of the grated cheese on corn chips.
- Pour chili over onion and cheese.
- Top with remaining corn chips and grated cheese.
- Bake at 350 degrees for about 15 minutes, until cheese is melted and corn chips on top are beginning to brown.
- Serve immediately.
Warm melted cheese blankets crisp corn chips while a savory layer of canned chili bubbles underneath at the edges of the baking dish. Transforming this simple combination into a cohesive bake requires careful attention to visual cues rather than internal temperature readings since all the components arrive fully cooked.
- Bake the casserole in a standard 350-degree oven for approximately 15 minutes, watching closely for the moment when the cheese liquefies completely and the topmost corn chips develop a deep golden-brown edge.
- Substitute American cheese with shredded cheddar using a one-to-one ratio if you prefer sharper dairy notes, though processed cheese melts with superior smoothness due to its emulsifying salts.
- Control moisture levels by limiting raw onions to one-quarter or one-half of a large bulb, preventing excess liquid from making the bottom layer of corn chips soggy before they toast.
- Pair this rich baked dish with a crisp, highly acidic green salad dressed in a sharp vinaigrette to cut through the heavy fats of the cheese and corn chips.
Serve portions immediately upon extraction from the oven to retain the textural contrast between crunchy toppings and hot chili. Leftovers do not hold well because the corn chips absorb moisture and lose their structure over time.
