Slow Cooker Chili Cheese Casserole is everything comfort food should be!
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 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!
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Below is my YouTube video about how to make this Slow Cooker Chili Cheese Casserole. You can follow me on YouTube, here.
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!
- 9 1/4 oz. bag fritos
- 2 15-oz. can Nalley Original Chili
- 3 cups shredded sharp cheddar cheese
- 16 oz. sour cream
- 1/2 cup diced white onion
- 4 quart or larger
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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.
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Cover and cook on high for 2 hours.
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Serve with the additional fritos on top. Enjoy!
Nutritional values are approximate. The value below is for 1/8 of the recipe. Please use your own calculations if you require a special diet.
You may also like: Slow Cooker Peachy Barbecue Ribs
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
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
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.
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.