Easy Frito Pie

Prep: 10 mins

Cook: 15 mins

Difficulty: Easy

Servings: 8 Servings

Cheesy corn chip-topped chili is a weeknight dinner win.

1 medium yellow onion
2 cups shredded sharp cheddar or Mexican-style cheese (8 ounces)
2 (about 15-ounce) cans pinto beans
1 (about 15-ounce) can diced tomatoes
1 tablespoon vegetable oil
1 teaspoon kosher salt, divided
1 pound lean ground beef, ground turkey, or plant-based ground beef
1 (about 15-ounce) can red enchilada sauce
1 (9.25-ounce) bag corn chips, such as Fritos
Topping options: chopped raw onion, diced avocado, pickled jalapeños, sour cream, fresh cilantro leaves, sliced scallions

25-ounce) bag Fritos, then sprinkle with the remaining cheese.Bake until the chili is bubbling and the cheese is melted, 20 to 25 minutes. Garnish with desired toppings.Recipe NotesMake ahead: The chili mixture can be made up to 3 days in advance and refrigerated. Rewarm in the skillet before topping and baking.Storage: Refrigerate leftovers in an airtight container for up to 3 days.