Firehouse Frito Pie


Classic Frito pie is a pile of Fritos topped with beefy chili and runny cheese often made straight in the chip bag! Our refined and lightened version is fresh-tasting and delicious. A whole 1/2 cup of chili powder gives it plenty of punch, but be sure to use mild chili powder. If you have spicier chili powder, start with 1 to 2 tablespoons and taste as you go. Top with tomato, lettuce and just a little cheese (hold the Whiz, please).

Cook Time:
1 hrs
Total Time:
1 hrs
8 servings


  • 1 tablespoon canola oil

  • 1 large onion, chopped

  • 1 pound 93%-lean ground turkey

  • 1/2 cup mild chili powder

  • 1 teaspoon ground cumin

  • 1 large zucchini, shredded

  • 1 28-ounce can diced tomatoes

  • 1 cup reduced-sodium beef broth or chicken broth

  • 16 5- to 6-inch corn tortillas

  • Cooking spray, preferably canola oil

  • 2 15-ounce cans red kidney beans, rinsed, divided

  • 2 cups shredded Colby-Jack cheese or sharp Cheddar cheese

  • 1 medium tomato, diced

  • 2 cups shredded romaine lettuce

  • 1 bunch scallions, sliced

  • Pickled jalapeños (for garnish)


  1. Position racks in middle and lower third of oven; preheat to 375 degrees F.

  2. Heat oil in a Dutch oven over medium heat. Add onion and turkey; cook, stirring and breaking up with a spoon, until the turkey is no longer pink, about 5 minutes. Add chili powder and cumin; cook, stirring, for 1 minute. Add zucchini, tomatoes and broth and bring to a simmer. Partially cover and cook, stirring occasionally and maintaining a simmer, for 30 minutes.

  3. Meanwhile, coat both sides of each tortilla with cooking spray. Cut them in half, then cut each half into 1-inch strips. Spread the strips on 2 large rimmed baking sheets. Bake, rotating the pans from top to bottom and stirring halfway through, until crisp, about 25 minutes.

  4. Mash 1 cup beans in a bowl. After the chili has simmered for 30 minutes, stir in the mashed beans and whole beans. Cook until the beans are heated through, about 3 minutes more.

  5. To serve, place about 3/4 cup tortilla strips in each of 8 shallow bowls. Ladle about 1 1/4 cups chili on top. Garnish with cheese, tomato, lettuce, scallions and pickled jalapenos (if desired).


Make Ahead Tip: Cover and refrigerate the chili (Steps 2 & 4) for up to 2 days.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts (per serving)

446 Calories
17g Fat
48g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 446
% Daily Value *
Total Carbohydrate 48g 17%
Dietary Fiber 14g 50%
Total Sugars 8g
Protein 29g 58%
Total Fat 17g 22%
Saturated Fat 7g 36%
Cholesterol 58mg 19%
Vitamin A 4375IU 87%
Vitamin C 27mg 30%
Folate 92mcg 23%
Sodium 825mg 36%
Calcium 368mg 28%
Iron 5mg 30%
Magnesium 105mg 25%
Potassium 1070mg 23%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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