I was in my kitchen recently, staring at one of my favorite vintage posters: a nostalgic Casa de Fritos poster from Disneyland. Why is it in my kitchen? Because I adore Disneyland memorabilia, I love Fritos, and I’m a big fan of my Instant Pot.
That combination inspired my latest recipe: Chili Frito Pie. What is a Frito Pie? It’s simply a hearty, thick chili served in an individual bag of Fritos, finished with classic Mexican-style toppings and mixed together in the bag.
It’s a perfect, portable comfort food that’s as fun to eat as it is tasty. Kids and adults alike love it, and it’s ideal for parties, game nights, or casual family dinners. The crunchy saltiness of Fritos pairs perfectly with a rich chili.
In the spirit of Disney’s Frito Kid, here’s an easy, fast, and beloved classic to make at home.
How I Made It:
Begin with a yellow onion…
…and dice it finely.
Set your Instant Pot to sauté, add a tablespoon of vegetable oil…
…and cook the onions for a few minutes until they soften.
Add crushed garlic and cook briefly.
When the onions are lightly browned…
…add ground beef to the pot.
Use a spatula to break the meat into crumbles and cook until it’s lightly browned.
Pour in tomato sauce…
…and a can of Rotel (diced tomatoes and green chiles).
Add a little taco sauce, then season with kosher salt, Italian seasoning, cumin, chili powder, and dried cilantro.
Stir everything together until well combined.
Drain and rinse a can of red kidney beans and add them to the pot.
Give everything a final stir, secure the lid, and pressure cook on high for five minutes, then perform a quick release.
While the chili cooks, make a simple masa by mixing masa harina with hot water until it reaches a thick, Cream of Wheat–like consistency. Set aside.
When the chili is finished, remove the lid and stir. Pour in the prepared masa and mix thoroughly—the masa will thicken the chili beautifully.
Finish with a pinch of seasoned salt and celery salt, stir, and allow the chili to cool slightly so it’s warm but not scalding.
Now the fun part: assemble the Chili Frito Pie. Use a snack-size bag of Fritos as a bowl, and spoon in a few generous helpings of warm chili—be careful that the chili isn’t so hot it will burn your hand.
Top with shredded cheese, sour cream, refried beans, and/or guacamole if desired.
Mix everything together inside the bag so the Fritos soften slightly and absorb some of the chili, then dig in and enjoy the satisfying crunch and warmth.
If you prefer not to eat from the bag, simply serve the chili in a bowl and top with Fritos for the same great texture and flavor.
Instant joy—Chili Frito Pie is an easy, fun, and crowd-pleasing recipe that brings nostalgic comfort to any gathering.
Instant Pot Chili Frito Pie
Chili Frito Pie is exactly like it sounds – chili served in a mini bag of Fritos. Perfect for kids and the kids-at-heart.
5 minutes
10 minutes
15 minutes
Ingredients
- 2 lbs ground beef
- 1 tbsp vegetable oil
- 1 medium yellow onion, diced
- 1 tbsp crushed garlic
- 8 oz tomato sauce
- 10 oz can Rotel (diced tomatoes and green chiles)
- 1/2 tsp kosher salt
- 1 tsp Italian seasoning
- 1 tsp dried cilantro
- 1 tbsp cumin
- 1/2 tbsp chili powder
- 1/4 cup taco sauce
- 15.5 oz can red kidney beans, drained & rinsed
- 1/2 cup masa harina
- 1 cup hot water
- 1 tsp seasoned salt
- 1 tsp celery salt
- Snack-size bags of Fritos (use the bags as bowls)
- Shredded Mexican/taco cheese (optional)
- Sour cream (optional)
- Guacamole (optional)
- Refried beans (optional)
Instructions
- Add the vegetable oil to the Instant Pot and select “Sauté” on high. When the pot reads “Hot,” add the onions and cook 3–5 minutes until lightly browned. Add garlic and cook 30–60 seconds more.
- Add the ground beef and cook, breaking it up until it’s crumbly and lightly browned.
- Stir in the tomato sauce, Rotel, and taco sauce. Add kosher salt, Italian seasoning, cumin, chili powder, and dried cilantro. Mix well, then add the drained beans and stir once more.
- Secure the lid and pressure cook on High for 5 minutes. Perform a quick release when the cook time is done.
- While the chili cooks, make the masa by combining masa harina with hot water until it thickens to a creamy consistency. Set aside.
- When the chili is finished, stir in the masa, seasoned salt, and celery salt. The chili will thicken nicely. Let it cool slightly so it’s warm but not scalding.
- Spoon the slightly cooled chili into snack-size Fritos bags and top with cheese, sour cream, guacamole, and refried beans if desired. Mix in the bag and eat, or serve in bowls topped with Fritos.
- Enjoy!
Notes
If you prefer not to eat from the bag, serve the chili in any bowl and top with Fritos. This chili is delicious on its own and can be adjusted to your spice preferences. Add another can of beans for extra texture if you like.