Slow Cooker Chili Cheese Casserole is everything comfort food should be! Chili, sour cream, cheese and Fritos come together to make an amazing casserole.
This is one of those throw it together comfort meals that is great for game day or even a quick dinner. Fritos and chili are a match made in heaven. I didn’t know how the Fritos would do on the bottom of this, I was hoping for the best. I found that Fritos soaked up some of the chili and even browned some along the bottom edges.
My inspiration for this recipe came from an old cookbook I got from a woman off a Facebook group, the woman I met had inherited all of her aunt’s things and her aunt had collected hundreds of cookbooks. I bought about 10 vintage cookbooks from her, she had some very unique books!
The cookbook I found this recipe in is called Foreign Foods Recipes from Home Economic teachers. It took me a while to realize all the recipes weren’t authentic, they are more on the easy side, which is fine!
How to make this:
It doesn’t take many ingredients to make this chili cheese casserole.
You will need these ingredients:
- Frito Chips
- Canned chili – I use Nalley original
- Shredded cheddar cheese
- Diced white onion
- Sour cream
These ingredients are layered in the slow cooker. Add the lid and cook for 2 hours on high.
This recipe is perfect for game day or even a lazy Sunday dinner. Growing up we only ate canned chili and I love this meal that transforms canned chili into a fun meal!
When I reheated this recipe up the next day it was thicker but still great. I like to add more Fritos on top of each serving. I hope you have a great week!
Slow Cooker Chili Cheese Casserole
Equipment
- Slow Cooker - 4 quart or larger
Ingredients
- 9 1/4 oz. bag fritos
- 30 oz. Nalley Original Chili
- 3 cups shredded sharp cheddar cheese
- 16 oz. sour cream
- 1/2 cup diced white onion
Instructions
- Spray slow cooker with non-stick spray. Sprinkle 1.5 cups of fritos to the bottom of the slow cooker. Then spoon over the chili. Then sprinkle over half the onions. Sprinkle over half of the cheese. Spread over all the sour cream. Top with the rest of the cheese and onions.
- Cover and cook on high for 2 hours.
- Serve with the additional fritos on top. Enjoy!
Video
Notes
Nutrition
First Published: 05/11/2018
Updated: 06/01/2019
Looks like great comfort food! I really love your recipes & I’m really relying on my crockpot during my first trimester (all day sickness) and your website is full of great recipes!
My question about this one, is do the Fritos on the bottom layer stay crunchy?
TIA
They are more like a enchilada texture, so not crisp. Though some places they were crispy along the edges.
We call this Frito Pie. At sports concession stands (school sports, Little League, etc.) they turn a small bag of Fritos sideways and cut it open all the way across, put a spoonful of chili, handful of cheese, and stick a plastic spoon in it. I saw a lady on one blog say she’d never seen it until she moved to Texas. Not sure where she was from, but I was surprised. Because you’re right, it’s the ultimate comfort food! Yummy recipe.
Warning, the chili cheese casserole is EXTREMELY ADDICTIVE, prepare at your own risk
Where can you by this brand of chili?
TIA
Can I substitue the fritos for doritos??
Yes u can but u may want to add a few more chips due to the fact they are so thin
Can you tell me how you arrived at 489mg of sodium per serving? The Fritos, 2 cans of Nalley’s Chili & 3 cups of shredded cheese is over 8000 mg of sodium. The sour cream would add another couple hundred or so. I’d say the amount of servings in this recipe would be 4-6. Unless the portions are miniscule, there’s been a mistake.
Thank you for pointing that out, I went to look and prove you wrong, but the chili had and error and wasn’t in those calculations. I fixed it. The recipes serves about 8, and the sodium is 488 per serving. I use a program that calculates the nutrition.
So when will that be reflected on the “Nutrition Facts?.” Even 8 servings will be over 1000 mg. per serving.
Yummy yummy making this today..tks for sharing..
Can you cook it in the oven if you don’t have a crockpot?
Yes, I’ve seen oven versions of this.
What would the temp be in the oven and how long
350 degees, 20 minutes, or until bubbly on the sides
Super disappointed in this. The fritos at the bottom were mushy and the ones at top were stale after being cooked. Will just cook the chili next time and prepare when ready to eat.
Well, per the recipe, you don’t add the fritos on top until after it’s cooked. But I kind of thought that the ones on the bottom would be mush. I’m thinking in the oven for about 30 minutes might be more successful but the flavor combination sounds delicious.
Don’t put Fritos on it until it is done cooking. Put them in a bowl and add them after you dipr serving out. Won’t be stale then. Also, probably be good with chopped green onion added and chopped tomato after finished cooking. My bunch would also add ranch. Actually I have this recipe in crockpot now. Anxious to taste it.
The Fritos on the bottom are supposed to mimic cooked cornmeal like you’d find on a tamala, so yeah, they’re “mushy”.
I think Pat meant the ones added to the top (in the video). Yeah, obviously, the ones on bottom would be “mushy”.
We’re preparing this right now, on top of a thin layer of Pinto Beans from last night.
I thought it was very good I actually just spooned it over fritos versus sprinkling on top which if you eat soon after chips stay crispy but definitely very good!
Glad you liked it!
This looks so delicious, too bad the temp isn’t currently in the 100’s.
Love the easy recipe for the chili cheese casserole…thanks for sharing. Question – can I use tater tots instead?
That’s a great question! That would be a totally different recipe, but sounds so good. I think it would need a little more time if the tots are frozen. It think I do 5 hours on low for my tater tot casseroles.
I agree with your opinion !!
I gotta disagree with most folks here. This was not very good at all. Three out of three thumbs down in our household. The bowls weren’t finished, and the leftovers are in the trash.
The biggest problem is probably cooking everything together – particularly the sour cream. Plus that’s way too much sour cream.
I’d heat up the chili alone, then add the Fritos, diced onion, cheese and a little dollop of sour cream as toppings.
I was wondering this too. Not a big fan of warmed sour cream. I am making this next week. I’m thinking to omit the sour cream when cooking and add it later as a topping. I think that will be yummy!
Can you cok this in the Instant Pot? If so, how long would you cook it for?
I just had this. My 8 year old stepson wasn’t a fan (which is disappointing because it had Fritos and chili so I totally thought he would be on board). I had my bowl plus his. I wouldn’t say it was great. I feel like the chili was overpowered by cheese and sour cream. The texture is very odd and I def. prefer the Fritos on top where they are crunchy. I thought it would be more of a chili and less of a sour cream/cheese mixture. I would give this a 7/10. Next time I would make it with less sour cream and maybe a homemade chili. I have been making a homemade chili so I have forgotten how chili in a can tastes. Super easy recipe though and perfect when it’s chilly outside.
I cooked this for 2 hrs on high like instructed the fritoes on the bottom burnt and it ended up being mush! But my family ate it anyway! Next time I will add less sour cream and cook for less time.
I also learned this dish in high school Home Ec class.
Brown ground chuck in large skillet, when cooked and 1 can of tomato soup and 1 can of chili. (I use Amour Star chili with beans) In a roaster pan I pour the bag of fritos and top it with the chili mixture. Add layer of cheese. Place in oven on broil till cheese melts. Add green onions on top and serve with a green salad.
I appreciate all your comments here. I’m actually making it right now. I will definitely leave the fritos out on the bottom, and I’ll just use half the container of sour cream. I’m also putting in green and sweet bell peppers, chopped garlic and jalapeno. (Wish I had some black olives.) Adding seasonings like chili powder, cumin, and onion powder. May add a dash of Worcestershire sauce. Also adding a can of Rotel diced tomatoes. The chili I’m using is Stagg Chili Dynamite Hot. It has beans in it, and it’s not really that hot. This specific canned chili is excellent. Very flavorful. I only will buy Stagg Chili. I’ll let you know how it turns out.
Omg this came out so good! Only thing is , I should’ve added another can of chili because I added so much stuff. But it’s still really good. Next time. Also, I added cilantro at the end. Really makes a difference.
Oh! And I put a little more cheese and green onions on top.
i will never make this again..very blah, soggy and a waste of corn chips. leftovers wont be saved
🙁
Even my picky eater went back for seconds. Will be making again.