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 your family is sure to ask for time and time again.
Other easy canned chili recipes are my cream cheese chili dip or chili queso dip.
Why You Should Try This Chili Casserole with Fritos
Chili casserole with Fritos is a delicious and quick dish that combines the rich flavors of chili, melted cheese, and crunchy Fritos into a comforting and satisfying meal. It’s perfect for cozy evenings or gatherings with friends and family. Easy to prepare, this dish involves layering chili, Fritos, and cheese in a baking dish before baking until bubbly and golden.
Not only is chili cheese casserole a crowd-pleaser, it’s appealing to both kids and adults alike. Not to mention, you can experiment with different types of chips or chili variations to suit your taste preferences or dietary needs. Plus, leftovers taste even better the next day, making it an excellent option for meal prep or enjoying multiple times throughout the week. Another recipe we love to serve for game day along with this is slow cooker barbecue meatballs.
Recipe Ingredients
- Frito Chips: The original corn chips work best for this recipe; however, you can also use different flavors to switch things up a bit.
- Canned chili: I use Nalley Original, but you can use any brand you prefer. You can also use leftover crockpot chili.
- Shredded cheddar cheese: I recommend using block cheese and shredding it yourself. Bags of pre-shredded cheese typically have a caking agent on them that prevents the cheese from melting properly.
- Diced white onion: Adds both crunch and flavor to this delicious appetizer.
- Sour cream: Helps create a slightly creaminess to the dish as well as a classic chili taste.
Step-by-Step Directions
Step One – Spray slow cooker with non-stick spray and sprinkle 1.5 cups of Fritos corn chips to the bottom of the slow cooker.
Step Two – Then spoon over the chili.
Step Three – Then sprinkle over half the onions.
Step Four – Sprinkle over half of the cheese.
Step Five – Spread over all the sour cream.
Step Six – Top with the remaining cheese evenly.
Step Seven – Sprinkle over the remaining onions.
Step Eight – Cover and cook on HIGH for 2 hours.
Step Nine – Serve with the additional Frito corn chips on top. Enjoy!
How to Serve
- Turn your casserole dish into a crowd-pleasing appetizer or game day snack by serving it alongside a variety of toppings such as diced tomatoes, jalapenos, and black olives for extra flavor and color. Serve with sides of guacamole, salsa, and sour cream for even more options.
- Transfer the casserole to a serving dish and use it as a hearty dip for Fritos or tortilla chips. Garnish with chopped cilantro, diced avocado, green onions, and a drizzle of hot sauce for a festive touch.
- Serve the slow cooker chili cheese casserole over cooked rice or quinoa in a bowl. Top it with Fritos for crunch, along with your favorite burrito bowl toppings such as shredded lettuce, diced tomatoes, black beans, corn, sliced olives, and a squeeze of lime juice.
Recipe FAQs
Yes, you can use any type of chili that you prefer or have on hand. Whether it’s ground beef, turkey, vegetarian, or even a spicy variant, the choice is yours. You can also adjust the seasoning and spice level to suit your taste preferences. Don’t hesitate to use your own homemade chili too!
Yes, you can prepare the ingredients in advance and store them separately in the refrigerator. When you’re ready to cook, simply layer the chili, cheese, and Fritos in the slow cooker according to the recipe instructions and cook as directed. This makes it convenient for busy days or when you want to have a meal ready to go.
To store leftovers, transfer any remaining portions to an airtight container once they have cooled to room temperature. Refrigerate the container for up to 3-4 days for optimal freshness and flavor.
Other chili recipes:
- Slow Cooker Chili Queso
- Slow Cooker Chuck Wagon Chili
- Slow Cooker Texas No Bean Chili
- Slow Cooker Beef Enchilada Chili
- Slow Cooker Wendy’s Copycat Chili
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Slow Cooker Chili Cheese Casserole
Ingredients:
- 9.25 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!
How to Video:
Sarah’s Notes:
- You can use any type of chili that you prefer or have on hand. Whether it’s ground beef, turkey, vegetarian, or even a spicy variant, the choice is yours. You can also adjust the seasoning and spice level to suit your taste preferences. Don’t hesitate to use your own homemade chili too!
- To store leftovers, transfer any remaining portions to an airtight container once they have cooled to room temperature. Refrigerate the container for up to 3-4 days for optimal freshness and flavor.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Karen Frizzell says
Can you cok this in the Instant Pot? If so, how long would you cook it for?
Peter says
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.
Kristina says
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!
Tellia Augafa says
Love the easy recipe for the chili cheese casserole…thanks for sharing. Question – can I use tater tots instead?
Sarah Olson says
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.
John Wake says
I agree with your opinion !!
Kristina says
This looks so delicious, too bad the temp isn’t currently in the 100’s.
Victoria says
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!
Sarah Olson says
Glad you liked it!
Kami says
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.
Pat Cody says
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.
Anonymous says
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.
Ernest L Sewell says
The Fritos on the bottom are supposed to mimic cooked cornmeal like you’d find on a tamala, so yeah, they’re “mushy”.
Scott says
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.
Madison says
Can you cook it in the oven if you don’t have a crockpot?
Sarah Olson says
Yes, I’ve seen oven versions of this.
Anonymous says
What would the temp be in the oven and how long
terri miller says
350 degees, 20 minutes, or until bubbly on the sides
Lisa says
Yummy yummy making this today..tks for sharing..
Sam says
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.
Sarah Olson says
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.
Sam says
So when will that be reflected on the “Nutrition Facts?.” Even 8 servings will be over 1000 mg. per serving.
Mia says
Sodium troll
Jenifer says
Can I substitue the fritos for doritos??
Jason says
Yes u can but u may want to add a few more chips due to the fact they are so thin
Cara Baines says
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.
Brent Harrell says
Warning, the chili cheese casserole is EXTREMELY ADDICTIVE, prepare at your own risk
Denise says
Where can you by this brand of chili?
TIA
Sara says
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
Sarah Olson says
They are more like a enchilada texture, so not crisp. Though some places they were crispy along the edges.