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Frito Pie
Tamron Hall's Frito Pie
MC Suhocki / TODAY
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(21 rated)

Nothing says Texas football like Frito Pie, the easy go-to tailgating snack of Fritos corn chips topped with Chili con Carne and whatever other fixings you choose. In addition to the recipe that follows, chef Bryan Caswell of Houston's Reef shares three versions to try.

Original Frito Pie: Open a 1¾ ounce bag of Fritos brand corn chips. Into the bag, pour 1/2 cup of chili, 1/4 cup shredded cheddar, 1 tablespoon of chopped onion and a couple of jalapeño slices. Serve in the bag.

Taco-Style Frito Pie: Top each serving with a 1/2 cup of shredded iceberg lettuce and a 1/4 cup of chopped tomatoes.


New Mexican Frito Pie: Substitute Red Chili with Pork for the chili con carne and top each serving with a dollop of sour cream and some chopped green onions.




    • 1 cup Fritos brand corn chips
    • 1/2 cup hot chili con carne
    • 1/2 tablespoon chopped onions
    • 2 cups shredded cheddar cheese
    • 1/4 cup jalapeño slices (optional)


Pour the Fritos brand corn chips into a large bowl. Spread chili evenly over the top. Sprinkle with onions, grated cheddar and jalapeños if desired. Melt the cheese under a broiler.

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