Texas Frito Pie Skillet
Texas Hill Country tradition reading a thick beef chili spooned over a bed of Fritos corn chips and topped with melted sharp cheddar, pickled jalapeno, and sour cream for the Lone Star State weeknight comfort skillet of deep indulgent border heat.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely chop yellow onion and mince garlic. Grate cheddar cheese. Thinly slice pickled jalapeno and scallion. Pick cilantro leaves. Halve lime. Measure all spices, stock, and canned ingredients.
Sear
Heat neutral oil in a heavy skillet over medium-high 90 seconds. Add ground beef, breaking with a wooden spoon 6–7 minutes until crumbled and deep mahogany brown. Lift off excess fat, leaving 1 tbsp.
Saute
Add chopped onion over medium 3–4 minutes until softened. Stir in garlic, chili powder, cumin, smoked paprika, Mexican oregano, cayenne, and salt 60 seconds until fragrant.
Build
Stir in tomato paste 90 seconds until brick red. Add canned tomatoes, kidney beans, beef stock, brown sugar, and remaining salt, stirring to combine.
Simmer
Drop to low, simmer uncovered 18–20 minutes, stirring once at 9 minutes, until chili thickens to a glossy spoonable consistency with no watery surface.
Crisp and plate
Off heat, scatter Fritos across the chili surface. Top with grated cheddar. Cover loosely with foil 90 seconds until cheese melts from residual heat. Scatter pickled jalapeno, scallion, cilantro across. Dollop sour cream in 3 spots. Rest lime half on rim, season with black pepper. Serve straight from skillet.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.