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Frito Pie is a beloved classic that holds a special place in the hearts of many Midwesterners. Originating from Texas, this comforting dish combines the crunchy texture of Fritos corn chips with a rich and savory chili, all topped with gooey cheese. It’s a versatile meal that’s perfect for busy weeknights or casual gatherings. Using a slow cooker for this recipe is a game-changer, as it allows the flavors to meld beautifully over time without constant supervision. This method is especially appealing during the colder months when hearty, warming meals are a must.
Slow Cooker Frito Pie pairs wonderfully with a simple green salad, offering a refreshing contrast to the richness of the dish. You could also serve it with some steamed vegetables or a light coleslaw. For those who enjoy a bit of heat, a side of pickled jalapenos can add an extra kick. And of course, a dollop of sour cream or guacamole on top of each serving brings a creamy balance to the spicy chili.
Slow Cooker Frito Pie
Servings: 6
Ingredients
1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 (15 oz) can diced tomatoes
1 (15 oz) can tomato sauce
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (4 oz) can diced green chilies
1 packet of taco seasoning
1 tsp chili powder
1 tsp cumin
Salt and pepper to taste
4 cups Fritos corn chips
2 cups shredded cheddar cheese
Chopped green onions (optional)
Sour cream (optional)
Directions
see continuation on next page
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