Sheet Pan Frito Pie


Frito pie, a mixture of chili, cheese, and of course, Fritos, is either served casserole-style or straight out of the Fritos bag—until now. We gave the Southwestern comfort food the sheet pan treatment so that our ratio of chili to Fritos was pretty much 1:1—just the way we like it. Each bite is cheesy, crunchy, and a little bit spicy, making it our new go-to when serving a hungry crowd. We've also heard Frito pie is tasty paired with cornbread. Try it for a game day spread, complete with cold beer.

Hands On Time:
10 mins
Total Time:
30 mins
8 servings


  • 4 14.7 to 15 oz. cans chili (about 6 cups)

  • 1 9.25 oz. bag Fritos (about 5 cups)

  • 8 ounces Pepperjack cheese, shredded (about 2 cups)

  • 2 tomatoes (about 8 oz.), chopped, divided

  • ½ white onion, finely chopped

  • 2 jalapeños, thinly sliced

  • Sour cream, for serving


  1. Preheat oven to 350°F. Spread the chili onto a rimmed baking sheet. Top with the Fritos, cheese, and half of the chopped tomatoes. Bake until warm throughout, 13 to 15 minutes. Remove from oven. Adjust oven rack to uppermost position and heat broiler to high. Broil until the cheese is fully melted and Fritos are browned in spots, 2 to 3 minutes.

  2. Top with onion, jalapeños, sour cream, and remaining chopped tomatoes.

    Sheet Pan Frito Pie
    Just 10 minutes and you'll have this tray of irresistible cheesy and crunchy goodness in the oven. Swap the Fritos bag for a sheet tray and you can feed a crowd easily on game-day. But the Fritos are non-negotiable. Get the recipe: Sheet Pan Frito Pie. Caitlin Bensel
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