We love this hearty dish and it comes together quickly! Frito Chili Pie is a family favorite.

❤️WHY WE LOVE THIS RECIPE

We love how versatile this recipe is and how quickly it comes together. It’s really great on a cold day and perfect for tailgating or camping. It’s such a hearty dish and you can make it as spicy as you like. If there are ingredients you are not a huge fan of simply switch them up!

SWAPS & ADDITIONS

If you like to add lots of spice to this dish, you can use hot Rotel tomatoes and hot chili beans. You can also make this with ground turkey if you like. We also like to add sour cream to this when we serve it.

⭐TIP

You can easily make up the chili mixture and add a scoop to small bags of Fritos for a walking chili pie. Perfect for any football game or outdoor gathering. Just keep the mixture warm in a crock pot.

You can also make this a dip with the Frito scoops! Such a versatile dish.

OTHER DELICIOUS RECIPES

Frito Chili Pie

Anne Walkup

This hearty frito chili pie is one your family will love. Easy to make and great on a cold day! Add this one to your tailgating menu.

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American, southern

• 1 pound ground beef could use turkey burger, too
• 1/2 cup chopped onion
• 1 14.5 ounce can chili beans, undrained
• 1 10 ounce can diced tomatoes with green chilis, undrained
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/2 teaspoon cumin
• 1/8 teaspoon black pepper
• 1/2 teaspoon salt
• pinch cayenne
• 1 cup shredded cheese I used a taco blend plus some cheddar
• 1 cup fritos corn chips

• Brown ground beef and onion in a skillet on top of the stove.  Drain if needed.  Add chili beans, diced tomatoes, chili powder, garlic powder, paprika, cumin, black pepper. salt and cayenne.  Heat all ingredients together for about 10 minutes.

• Pour into a baking dish.  I used a 11 x 7 inch dish.  You can use whatever you have.  Sprinkle on cheese and fritos.  Place in preheated 350 degree oven for about 20 minutes.  Can add chopped green onions on top and a dollop of sour cream when serving.  Makes 6 servings.

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Step 1

If mixing by hand: Whisk 1⅔ cups (208 g) all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. baking powder in a large bowl. Add 2 oz. (56 g) chilled cream cheese, cut into 1″ pieces, and rub into dry ingredients with your fingers until fully incorporated (mixture will look very shaggy). Add 10 Tbsp. (140 g) cold unsalted butter, sliced ½” thick, and toss to coat in flour, then smash into smaller, flatter pieces (about chickpea-size).

If using a food processor: Pulse 1⅔ cups (208 g) all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. baking powder in a large bowl in a food processor to combine, about 30 seconds. Add 2 oz. (56 g) chilled cream cheese, cut into 1″ pieces, to flour mixture and pulse in 3–5 one-second bursts to incorporate. Add 10 Tbsp. (140 g) chilled unsalted butter, sliced ½” thick, and pulse in 6–7 one-second bursts, or until butter is roughly the size of chickpeas.

Step 2

If mixing by hand: Make a well in the center and pour in ¼ cup (60 g) ice water. Toss mixture with a fork or your hands to distribute, then knead in bowl a couple times to bring dough together (some dry bits may remain).

If using a food processor: Drizzle ¼ cup (60 g) ice water down the feed tube of your processor while pulsing just until incorporated and dough clumps together (some dry bits may remain).

Step 3

Turn out dough onto a work surface lightly dusted with rice flour or all-purpose flour; dust top of dough with flour. Roll out to a ½”-thick rectangle. Fold dough in half, rotate 90°, and fold in half again. Roll out again to a ½”-thick rectangle and repeat folding process, dusting with more flour as needed to prevent sticking. Pat into a ½”-thick disk and wrap tightly in plastic. Chill in refrigerator at least 2 hours and, preferably, up to 12 hours.

Photograph by Isa Zapata, Food Styling by Kaitlin Wayne

Do Ahead: Dough can be made 1 month ahead. Cover disk in two layers of plastic wrap and freeze instead of chilling. Thaw overnight in refrigerator before using.

Step 4

To fit dough into pie dish: Remove dough from refrigerator and let sit at room temperature 5 minutes. Unwrap and roll out on a lightly floured surface to about a 12″ round about ⅛” thick. Brush excess flour off dough and transfer to a 9″-diameter pie pan. Lift edges and allow dough to slump down into pan, then press dough firmly into bottom and sides. Trim, leaving about 1″ overhang. Fold overhang onto itself, pressing firmly to seal; crimp edges if desired. Chill 15 minutes.

Step 5

To blind bake pie crust: Place a rack in lower third of oven; preheat to 375°. Place crust on a parchment-lined rimmed baking sheet. Line crust with 2 sheets of parchment paper (crumple parchment, then unfold so it molds to pan better) and fill to edges with pie weights or dried beans. Bake until edges are golden brown and bottom is opaque (carefully lift parchment to check), 30–35 minutes. Remove from oven; reduce oven temperature to 325°. Lift out parchment and weights. Return to oven and bake crust until bottom and sides are evenly golden brown all over, 12–18 minutes.

Photograph by Isa Zapata, Food Styling by Kaitlin Wayne

Editor’s note: This homemade pie crust recipe was first printed online as “Actually Perfect Pie Crust” in September 2022; it has been updated to include additional ingredient weights and a food processor method. Head this way for our favorite pie recipes →

Juicy shrimp, tender onions, and sweet peppers are sautéed with southwest spices and tucked into warm tortillas with all your favorite toppings for the perfect quick weeknight meal.

Ingredient Tips for Shrimp Fajitas

• Shrimp: Use deveined and peeled large shrimp (31-35 per pound), and cut them into smaller pieces, if necessary. Frozen shrimp should be thawed first. If swapping out the protein, check out these recipes for chicken, steak, or pork fajitas.
• Vegetables: Along with peppers and onions, you can add mushrooms, zucchini, corn, cherry tomatoes, or even spinach for extra flavor and color in fajitas. Use a bag of frozen peppers and onions to save on prep time.
• Seasonings: Buy or DIY? Mix up this homemade fajita seasoning and keep extra on hand so you can whip up fajitas anytime the craving hits. Make it extra spicy by adding more chipotle powder, cayenne, or chili powder.
• Tortillas: Use any size of flour tortillas. Wrap them in foil and keep them warm in the oven, or use this handy tortilla warmer.

Tasty Toppings

• Make a fajita bar with bowls of diced avocado, shredded lettuce, sliced black olives, jalapenos, and green chiles.
• Round out your meal and serve with a side of rice or corn fritters.
• Top it with shredded Mexican cheese, feta crumbles, and Monterey Jack.
• Finish them off with tasty scoopers like sour cream, salsa, guacamole, or a drizzle of cilantro lime dressing.

Storing Leftover Fajitas

Keep leftover fajita filling separate from tortillas in a covered container for up to 4 days

Serve shrimp and veggies with rice similar to a burrito bowl, or reheat shrimp fajita filling on the stovetop and serve with fresh toppings.

Did you enjoy these Shrimp Fajitas? Leave a rating and comment below.

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Shrimp Fajitas

Shrimp fajitas are seasoned with a zesty homemade blend and come together in under 30 minutes, perfect for busy weeknights.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

• Mix together paprika, chipotle powder, cumin powder, oregano, onion powder and salt in a bowl to make fajita seasoning.

• Add half of the seasoning to the shrimp and mix until well coated. Set aside.

• Heat a tablespoon of oil in a large cast iron skillet and add the onions and bell peppers. Saute for 4-5 minutes, until the vegetables have softened slightly. Add the remaining seasoning and mix well. Slide the vegetables to one side of the skillet.

• Heat the remaining oil in the skillet and add the shrimp. Cook the shrimp for 3-4 minutes until they are pink and cooked through.

• Serve in tortillas with your favorite toppings.

Nutritional information includes shrimp and pepper filling only. Toppings and tortillas are not included. 
Optional toppings include cilantro, lime, sour cream, and guacamole.
Keep leftovers in an airtight container in the refrigerator for up to 4 days. 

Calories: 210 | Carbohydrates: 16g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 954mg | Potassium: 567mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5626IU | Vitamin C: 146mg | Calcium: 133mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Main Course, Seafood

Cuisine Mexican, Tex Mex

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