I love to think of this Frito pie as my version of “walking tacos.” When I’m eating at home, I enjoy making this stovetop version and serving it on a plate. It feels more satisfying than just dumping a few ingredients into a bag of Fritos.

Feel free to use bean-free chili con carne if that’s your preference. I’ve never met anyone who turns down a plate, especially when Fritos are involved!

Why I Love This Recipe

• I love that it only takes me 15 minutes to make. That’s hard to beat.
• There are so many ways to change up the flavor based on what I have – cheese flavors, beans or no beans, the options are endless.
• It’s a great lunch option too. Quek and easy.

You can easily use homemade chili instead of canned, if you have it available. I also have a chicken Frito pie recipe that’s made in the oven, if that’s more of your preference.

Ingredients 

• Chili con carne with beans: I use this as the base for its rich, hearty flavor. You can use the bean-free version too.
• Ro-Tel: I prefer the fire-roasted version, but any flavor of Ro-Tel works just fine.
• Smoked paprika: This brings a distinct smokiness that enhances the overall taste of the chili, I wouldn’t substitute this.
• Chili powder, garlic powder, ground cumin and salt: I use these essential spices for their classic chili flavor base, which adds warmth, depth, and balance.
• Fritos corn chips: Fritos add the satisfying crunch and unique corn flavor. Use any Frito flavor preference that you feel complements the chili.
• Yellow onion: I use it for its mild sweetness and texture, adding depth without overpowering the chili. However, if you like a sharper flavor, use white onion.
• Cheddar cheese and Monterey Jack cheese: These melt beautifully and give that rich, creamy flavor that pairs perfectly with the boldness of the chili. But use your favorite cheese if you prefer!

How To Make It

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: In a large skillet over medium-high heat, I add oil and sauté the onion for about 2 minutes until it starts to soften.
• Step Two: Then, I add the chili, Ro-Tel, paprika, chili powder, garlic powder, ground cumin, and salt. I stir and heat everything through until it reaches a light simmer. Next, I turn down the heat to medium/low and place cheese on top, letting it melt. If needed, I can also place a lid on top to help melt the cheese.
• Step Three: On a plate, I place a large handful of Fritos and spoon the chili on top. If desired, I sprinkle more cheese on top and add a dollop of sour cream as a finishing touch.

Recipe Tips

• I tailor the spice level to my preference or by who I’m serving, by adjusting the amount of chili powder or the flavor Ro-Tel I use. For a milder taste, I will reduce the amount of chili powder or opt for a mild Ro-Tel variety.
• I often make this chili ahead of time and reheat it when needed, making it a convenient option for weeknight meals or meal prep. I wait until serving to add the Fritos.
• I get creative with serving options! Instead of Fritos, I sometimes serve the chili over rice, baked potatoes, or even on a bed of greens for a lighter option.
• Feel free to customize this stove top Frito pie with salsa, refried beans, jalapenos, corn, green onions, enchilada sauce and hot sauce. There are so many options.

Storage and Reheating 

• To store any leftovers, I let the chili cool and place it in an air tight container. I’ve kept it in the refrigerator for up to 3 days.
• When it comes to reheating, I will place it in a microwavable dish and heat for 2-3 minutes until hot, stirring halfway through. Or I will reheat on the stove in a small pan and heat on medium until bubbly.
• When it comes to freezing leftovers, just make sure to not freeze any of the chili with Fritos, as you will lose the crunch.

More Fast and Easy Weeknight Meals

• 15-Minute Mexican Chicken Soup
• 10-Minute Fettuccine Alfredo
• Chicken Tenderloin Parmesan

This post may contain affiliate links. Please read my disclosure policy.

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Easy Stove Top Frito Pie

Try this easy stove top Frito pie recipe for a quick and tasty meal. Layer Frito corn chips with chili and cheese for a satisfying dish.

Course Main Course

Cuisine American

Keyword Easy Stove Top Frito Pie

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 420kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• skillet

Ingredients

• 1 tsp. avocado oil or any neutral oil
• 1 small yellow onion, chopped into smallish chunks
• 2 (14 oz) cans chili con carne with beans or 4-1/2 cups homemade chili
• 1 (10 oz) can Rotel fire roasted diced tomatoes and green chiles with juices or any flavor Rotel
• 1 tbsps smoked paprika
• 1/2 tbsp chili powder
• 1/2 tbsp. garlic powder
• 1/2 tbsp ground cumin
• 1/2 tsp table salt
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 (9 oz) bag Fritos corn chips

Instructions

• In a large skillet over medium-high heat, add oil and sauté the onion for about 2 minutes until it starts to soften.
  1 tsp. avocado oil, 1 small yellow onion, chopped into smallish chunks
• Add chili, Rotel, paprika, chili powder, garlic powder, ground cumin, and salt. Stir and heat through to a light simmer. Turn down to medium/low heat and place cheese on top and let it melt. (You can also place a lid on top to melt the cheese if needed.)
  2 (14 oz) cans chili con carne with beans or 4-1/2 cups homemade chili, 1 (10 oz) can Rotel fire roasted diced tomatoes and green chiles with juices, 1 tbsps smoked paprika, 1/2 tbsp chili powder, 1/2 tbsp. garlic powder, 1/2 tbsp ground cumin, 1/2 tsp table salt, 1/2 cup shredded cheddar cheese, 1/2 cup shredded Monterey Jack cheese
• On a plate, place a large handful of Fritos and spoon the chili on top. Sprinkle with more cheese if you want, and a dollop of sour cream (optional).
  1 (9 oz) bag Fritos corn chips

Notes

Homemade Chili Option: If you decide to use a homemade version of chili for this recipe, you might consider leaving some of the additional spices out of the final blend or decreasing their amounts based on your taste preferences.

For optimal outcomes when preparing this stove top Frito Pie, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 177g | Calories: 420kcal | Carbohydrates: 33.3g | Protein: 19g | Fat: 24g | Saturated Fat: 9.1g | Polyunsaturated Fat: 6.4g | Monounsaturated Fat: 4.3g | Trans Fat: 0.2g | Cholesterol: 45.4mg | Sodium: 945mg | Potassium: 147mg | Fiber: 6.1g | Sugar: 4.2g | Vitamin A: 81IU | Vitamin C: 8.2mg | Calcium: 160mg | Iron: 8.2mg

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