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close up walking frito pie with melted cheese and chili
Isaac blogger

Easy Walking Frito Pie

Crunchy corn chips topped with thick savory chili and melted cheese. A simple, customizable comfort meal perfect for weeknights, parties, or casual gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: dinner
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • 2 pounds ground beef (or ground turkey)
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 15 ounces tomato sauce
  • 6 ounces tomato paste
  • 1 –2 tablespoons chili powder, to taste
  • 1 teaspoon ground cumin
  • 2 teaspoons salt
  • ¾ cup water or broth
  • 9.25 ounces Fritos corn chips
  • Optional Toppings
  • Shredded cheese
  • Sour cream
  • Diced onion
  • Jalapeños

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Cook Meat
  4. Heat a large skillet over medium heat. Add ground beef, garlic, and onion. Cook, stirring occasionally, until meat is fully browned and reaches a safe internal temperature of 160°F (71°C). Drain excess fat.
  5. Make Chili
  6. Stir in tomato sauce, tomato paste, chili powder, cumin, salt, and water. Mix until combined.
  7. Simmer
  8. Reduce heat to medium-low and simmer uncovered 15–25 minutes, stirring occasionally, until chili thickens.
  9. Rest
  10. Let chili rest 3–5 minutes so it thickens slightly.
  11. Assemble
  12. Place corn chips into bowls, cups, or individual bags. Spoon hot chili over chips.
  13. Serve
  14. Add cheese and desired toppings. Serve immediately while warm.

Notes

  • Keep chili thick to maintain crisp chips.
  • Cook in batches if increasing quantity to ensure even browning.
  • Adjust chili powder gradually to control spice level.
  • Refrigerate leftovers within 2 hours and store chili (without chips) airtight up to 3 days.
  • Reheat gently until hot throughout before assembling.