This Frito chili pie bake is the ultimate cookout classic – just four ingredients turn into a bubbling, cheesy casserole that feeds a crowd with almost no prep. Canned chili gets blended with condensed cheddar soup for a rich, creamy base, layered with crunchy corn chips, and topped with a thick blanket of melted sharp cheddar.
Why You’ll Love This Recipe
- Only 4 ingredients and about 10 minutes of hands-on prep
- Feeds a crowd – perfect for potlucks, tailgates, and cookouts
- Creamy, cheesy, and packed with texture from the corn chips
Ingredients
- 2 cans (15 oz each) beef chili with beans
- 1 can (10.5 oz) condensed cheddar cheese soup
- 1 bag (about 9 oz) corn chips (such as Fritos), divided
- 3 cups shredded sharp cheddar cheese, divided
Instructions
- Preheat oven to 350F (175C) and lightly grease a 9×13-inch baking dish.
- Stir the chili and condensed cheddar soup together in a large bowl until smooth and creamy.
- Spread half the corn chips in the baking dish, top with half the chili mixture, then half the cheese.
- Repeat with the remaining chips, chili mixture, and cheese.
- Bake uncovered 25 minutes, until bubbling and the cheese is melted and lightly browned.
- Rest 5 minutes before serving so the sauce sets for a clean scoop.
Tips for the Best Frito Chili Pie Bake
For extra crunch, hold back a handful of chips and scatter them fresh on top right after baking. Drain excess fat from the chili first if you want a less greasy bake, and use freshly shredded block cheddar for the smoothest melt.