Let me introduce you to the hearty, crowd-pleasing wonder that is Crock Pot Frito Pie! There’s just something magical about this dish: layers of savory chili, melty cheese, and crispy corn chips all nestled together in one craveable bowl. Whether you’re feeding a hungry family on a busy weeknight or gathering friends for game day, this easy Tex-Mex classic makes everyone feel at home. Best of all, the slow cooker does almost all the work, releasing bold, warm flavors as the day goes by—the hardest part is waiting for dinner!
Ingredients You’ll Need
The beauty of Crock Pot Frito Pie lies in its simplicity—each ingredient plays an important part in creating a dish that’s both comforting and deeply satisfying. Let’s break down what you’ll need and why you shouldn’t skip a thing!
- Ground Beef: The foundation of our chili, providing hearty texture and rich flavor; feel free to swap in ground turkey or meatless crumbles for a different spin.
- Onion: Adds sweet, mellow depth as it cooks, balancing each bite.
- Garlic: Essential for bringing out savory undertones and irresistible aroma.
- Chili Beans: These come pre-seasoned and saucy—no need to drain, just toss them in for extra flavor and creaminess.
- Diced Tomatoes with Green Chilies (Rotel): Adds just the right kick of heat and tang, plus a pop of color.
- Tomato Sauce: Binds everything together for a thick, luscious chili base.
- Chili Powder: The Tex-Mex magic—warm, spicy, and aromatic.
- Cumin: Lends a subtle, earthy smokiness that’s key for a classic chili profile.
- Paprika: For gentle heat and extra color—smoked paprika is lovely if you have it!
- Salt: Elevates and ties together all the flavors.
- Black Pepper: Just enough to add sharpness without overpowering the other spices.
- Corn Chips (Fritos): The irresistible crunch that sets Crock Pot Frito Pie apart—you’ll layer some in, then save the rest for a crispy topping.
- Shredded Cheddar Cheese: Melts into the chili for creamy, gooey bites, and adds decadence on top.
- Sliced Green Onions, Sour Cream, and Jalapeños (Optional): Fresh, tangy, and spicy garnishes that let everyone customize their bowl.
How to Make Crock Pot Frito Pie
Step 1: Brown the Beef and Onion
Start by heating a skillet over medium heat, then add your ground beef and diced onion. Sauté them together, breaking up any large bits of meat, until the beef loses all its pink color and the onion turns translucent—about 6 to 8 minutes. Toss in the minced garlic next and cook for just a minute more, letting its aroma bloom. Remember to drain off any excess grease before moving on, so your Crock Pot Frito Pie isn’t too heavy.
Step 2: Load Up the Slow Cooker
Transfer your freshly cooked beef mixture straight into the slow cooker. Add the chili beans (liquid and all), diced tomatoes with green chilies, tomato sauce, chili powder, cumin, paprika, salt, and pepper. This is where the magic of Tex-Mex really takes hold—after a quick stir, cover the slow cooker and let it do its thing. Cook on low for 4 to 6 hours, or on high for 2 to 3 hours. Just wait: the smell will have everyone counting down to dinnertime!
Step 3: Stir in Fritos and Cheese
Once the chili is perfectly cooked and the flavors are mingling beautifully, stir in 1 cup of Fritos and 1 cup of shredded cheddar cheese right into the pot. Give everything a gentle stir and let it sit, covered, for about 5 minutes. This short rest allows the cheese to melt and the Fritos to soften just a bit, melding perfectly into your Crock Pot Frito Pie.
Step 4: Serve and Top!
Ladle the piping hot chili mixture into bowls, then let everyone dress up their Crock Pot Frito Pie just how they like it. Sprinkle with remaining Fritos for crunch, shower on more cheddar cheese, and offer plenty of sliced green onions, dollops of sour cream, and jalapeños. Each bowl looks as good as it tastes!
How to Serve Crock Pot Frito Pie
Garnishes
The best part of serving Crock Pot Frito Pie might just be the toppings! Set out bowls of extra Fritos, freshly sliced green onions, creamy sour cream, and zippy jalapeños so everyone can pile on their favorites. Don’t be shy with the cheese either—another sprinkle melts from the residual heat and ties everything together.
Side Dishes
While Crock Pot Frito Pie is undeniably hearty on its own, it pairs beautifully with fresh side salads, cool coleslaw, or tangy pickled jalapeños for a bright contrast. If you’re feeding a big group, offer crisp veggie sticks or Mexican-style rice to round out the spread and balance the richness of the pie.
Creative Ways to Present
For a playful party twist, try serving Crock Pot Frito Pie in individual ramekins or mini cast iron skillets. Or go all-in Tex-Mex and make “walking tacos”: layer chili and toppings directly into lunch-sized Frito bags for a grab-and-go delight. Either way, the colorful layers always look inviting and irresistible!
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers (lucky you!), let the chili mixture cool completely before transferring to an airtight container. Store separately from extra Fritos to keep the chips crunchy. The chili portion will keep well in the fridge for up to 4 days, so midday cravings are sorted!
Freezing
Crock Pot Frito Pie freezes like a dream—just portion the chili into freezer-safe containers (leave out the Fritos and fresh toppings). Label, date, and freeze for up to 3 months. Simply thaw in the fridge overnight when a comfort food craving hits down the road.
Reheating
To bring your Crock Pot Frito Pie back to its best, reheat the chili gently on the stovetop or in the microwave, stirring occasionally to prevent hotspots. Add fresh corn chips and cheese just before serving to maintain that irresistible crunch and gooeyness.
FAQs
Can I make Crock Pot Frito Pie vegetarian?
Absolutely! Just swap the ground beef for plant-based crumbles or extra beans, and use vegetarian chili beans. You won’t miss any of the classic flavors, and even the meat lovers in your house will be happy!
How spicy is this Crock Pot Frito Pie?
With diced tomatoes and green chilies, plus a moderate hit of chili powder, this recipe is mild to medium-spicy—perfect for most palates. To bump up the heat, add a minced jalapeño or a bit of cayenne before cooking, or spice up each bowl with extra jalapeño slices.
What’s the best cheese to use for Crock Pot Frito Pie?
Sharp cheddar is the classic choice for its melty texture and bold flavor, but feel free to mix in Monterey Jack or pepper jack for extra creaminess or a spicy kick!
Can I make this in advance for a party?
Definitely! Prepare the chili as directed and keep it warm in the Crock Pot for serving. Wait to add the Fritos and cheese until just before your guests are ready to dig in, so every bite is as fresh and crunchy as possible.
Are there other chips I can substitute for Fritos?
While Fritos give Crock Pot Frito Pie its signature crunch and corn flavor, you can mix things up with tortilla chips or even kettle-cooked potato chips in a pinch—just be sure to add them at the last minute so they hold their texture.
Final Thoughts
There’s something irresistibly comforting about gathering everyone around a big pot of Crock Pot Frito Pie. Whether you’re a seasoned home cook or just looking for an easy weeknight winner, this recipe delivers happy, satisfied bellies and plenty of smiles. Don’t be surprised if this one becomes a new family favorite—give it a whirl and discover the magic for yourself!
Print
Crock Pot Frito Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours (on low)
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Tex-Mex
- Diet: Non-Vegetarian
Description
This Crock Pot Frito Pie is a comforting Tex-Mex dish featuring a hearty beef and bean chili, topped with crunchy corn chips and melted cheese. It’s an easy and delicious slow cooker meal that the whole family will love.
Ingredients
Beef Chili:
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) chili beans, undrained
- 1 can (15 oz) diced tomatoes with green chilies
- 1 can (8 oz) tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- 3 cups corn chips (Fritos), divided
- 1 1/2 cups shredded cheddar cheese
- Sliced green onions, sour cream, and jalapeños for topping (optional)
Instructions
- Cook Ground Beef: In a skillet, cook ground beef and onion until browned. Add garlic, cook for 1 min. Drain excess grease.
- Combine Ingredients: Transfer beef to slow cooker, add beans, tomatoes, tomato sauce, spices. Cook on low for 4–6 hours or high for 2–3 hours.
- Add Fritos and Cheese: Before serving, stir in Fritos and cheese. Let melt for 5 minutes.
- Serve: Spoon into bowls, top with remaining Fritos, cheese, and optional toppings.
Notes
- For a spicier version, add jalapeño or cayenne to the chili.
- You can use ground turkey or meatless crumbles for a lighter option.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 860mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
