The Pioneer Woman’s Frito Pie Is the Game-Day Snack of Your Dreams

The Pioneer Woman’s Frito Pie Is the Game-Day Snack of Your Dreams

Game day isn’t just about the football—it’s about the snacks. And while wings and nachos have their place, sometimes you need something a little more fun, a little more indulgent, and a whole lot easier to serve. That’s where Frito pie comes in. This crunchy, cheesy, meaty creation is the kind of dish that makes you feel like a kid again. When it comes to making the best version, Ree Drummond, aka The Pioneer Woman, has it down to an art. Her take on Frito pie features an easy homemade chili, making it an easy win for any Super Bowl spread. And you don’t even need a plate!

What is Frito pie?

baked frito pie in cast iron skillet
LauriPatterson

Frito pie isn’t actually a pie (but we’re not here to argue semantics). It’s a Southwestern comfort food with classic Tex-Mex flavors. You start by layering crispy Fritos, savory chili and melted cheese—right inside the chip bag! The result? A ridiculously delicious, portable meal that’s as fun to eat as it is to make. Plus, you don’t need to worry about a fussy cleanup or extra dishes. Ree swears by this dish for feeding a hungry crowd, and once you try it, you’ll understand why.

@emilymariko
Frito pie! My dad grew up in New Mexico and we used to have these all the time visiting as a kid!

♬ original sound – Emily Mariko

Want to ditch the chip bags? Bake it as a casserole instead! Just layer Fritos in the bottom of a baking dish, pour the chili over them, sprinkle cheese on top and bake at 350°F for 15-20 minutes until bubbly. Top with extra Fritos for a fresh crunch! This version is perfect if you’re serving a big crowd at home.

Pro tips for the best Frito pie

Want to take your Frito pie to the next level? Keep these tips in mind:

  • No time to make chili from scratch? No problem! You can use store-bought canned chili for a quicker version or grab pre-made chili from your favorite deli or grocery store.
  • Don’t add the chili too early. If you’re prepping ahead of time, wait to ladle the chili over the Fritos until right before serving. This keeps the chips crunchy.
  • Use high-quality cheese. Freshly shredded cheese melts better and gives the best gooey, cheesy pull.

Customize your bag

The toppings are where you can really make this dish your own. Some great add-ons include:

  • Sour cream for a cool contrast
  • Diced onions for crunch and bite
  • Jalapeños for a spicy kick
  • Avocado or guacamole for a creamy twist
  • Hot sauce if you like it extra fiery

Ree Drummonds’s Frito pie recipe

person holding frito pie in chip bag with fork
bonchan

Here’s Ree’s official recipe for Frito pie with her homemade chili. While she makes a classic beef (chuck) chili, you can make whatever chili recipe you like.

Ingredients:

  • 2 lb. ground chuck
  • 3 cloves garlic, minced (optional)
  • 1 (12- to 4-oz.) can tomato sauce
  • 1 10-oz. can Ro-tel diced tomatoes and chilies
  • ½ tsp. salt
  • 1 tsp. ground oregano
  • 1 Tbs. ground cumin
  • 2 Tbs. chili powder, plus more to taste
  • 1 (14-oz.) can kidney beans, drained and rinsed
  • 1 (14-oz.) can pinto beans, drained and rinsed
  • ¼ cup masa (corn flour) or regular corn meal
  • ½ cup warm water
  • Individual bags of Fritos
  • Grated sharp cheddar cheese
  • Diced red onion (optional)

Directions:

  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  1. In a pot, brown the ground chuck with the garlic over medium-high heat. Add the tomato sauce, Ro-tel, salt, oregano, cumin and chili powder. Cover and reduce the heat to low, then simmer for 30 minutes.
  2. Add the beans; stir to combine. Cover and simmer for another 20 minutes.
  3. Mix the masa with the warm water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes.
  4. To serve, slice the Frito bags open lengthwise. Pile in chili and cheese, and diced onion, if using. Serve immediately with plastic forks.

Make ahead and storage tips

The chili can be made up to two days in advance and stored in an airtight container in the fridge. When you’re ready to serve the Frito pie, just reheat it on the stove. You can even freeze the chili for up to three months, then thaw overnight before warming it up.

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