Chili Cheese Frito Casserole

Chili Cheese Frito Casserole

This dish was a part of a joke in my family.  When anyone celebrates a 40th birthday party in my group of friends we celebrate by throwing them some outrageous “surprise” party.  For one friend who is an English teacher we had bad grammar and spelling everywhere.  Her cake read “Hapee Fourtieth Burfday.”  Another friend was given a 4 year old girl’s Barbie birthday, he didn’t think it was too funny.  Yet, another friend who enjoys the finer things in life was given a redneck birthday party.  As part of the evening I made – Beaver Balls (meatballs in sweet and sour sauce), Squirrel on a Stick (chicken satay) and of course Frito Pie with canned cheese product.

My children have seen each of my friends go through these parties but their favorite stories were always from Uncle Anthony’s redneck party.  Who knew they made hats with bottle openers built right in?

So when I saw this recipe on Pinterest I thought it would make everyone laugh and be a nice easy dinner.


It was easy to make but that is about all I can say for it.  Either my memory is fading or my taste buds are changing but it was pretty bland and icky.  Even both of my children who loved that I bought Fritos (I by them about twice a year as a treat) thought this dish was pretty bad and I ended up throwing away all the leftovers after 2 days of sitting in my refrigerator.

If I were ever to do this again I would make my own chili with more intense flavor by adding onions, celery and cinnamon, skip the crescent roll crust, and leave the sour cream out of the dish and serve it as a topping instead.  Even then I don’t know if it would be worth all the work to make it.


  • 1 lb. ground beef
  • 1 can chili
  • 1 can crescent rolls
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 2 cups crushed corn chips


  1. Pre heat oven to 400 degrees.  Spray the bottom and sides of an 8×8 casserole dish with non-stick spray.
  2. In a large skillet brown ground beef until no longer pink.  Drain the grease from the pan and add the chili.  Simmer 5 minutes.
  3. Open the can of crescent rolls and lie it in the bottom of prepared 8×8 pan.  Press the seams together to seal, forming the crust.
  4. Sprinkle 1 cup of the crushed corn chips onto the crust. Spoon meat mix over the top of the corn chips, spreading evenly.
  5. Spread sour cream over the meat.
  6. Top with shredded cheese and the remaining 1 cup of crushed corn chips.
  7. Bake until the crust is golden brown, about 20-25 minutes.

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