Chili Cheese Casserole
111 CommentsUpdated Mar 11, 2026
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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.
Featured Comment
“This is one of my family’s favorite dinners. Since my daughter is a vegetarian, I use Stagg Vegetarian 4 Bean Garden chili. It contains peppers, tomatoes, and corn. It works really well for this recipe.”
– Patty
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.
Another recipe we love to serve for game day along with this is slow cooker barbecue meatballs or slow cooker frito pie!
Key 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.
How to Make Chili Cheese Casserole
- Layer everything right in the crockpot like a cheesy chili stack.
- Heat until hot and melty, then scoop and crunch.
My Serving Tips
Here are some ways to eat this chili casserole up:
- 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. Top it with Fritos for crunch, along with your favorite burrito bowl toppings such as shredded lettuce, diced tomatoes,and sour cream
Chili Cheese Casserole Recipe
How to Video
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!
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
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
What other chili recipes to make in the slow cooker
Skip the fast food line and make your own Wendy’s Chili Recipe at home—it’s savory, satisfying, and slow cooker friendly.
Rich and meaty, Homemade Hot Dog Chili is the perfect topping for hot dogs, fries, or nachos.
With warm spices and a unique blend of ingredients, Crockpot Cincinnati Chili is perfect served over spaghetti and topped your way.
Try a fall twist with Pumpkin Chili, where hearty beans and beef meet cozy pumpkin puree and chili seasoning.
Even my picky eater went back for seconds. Will be making again.
i will never make this again..very blah, soggy and a waste of corn chips. leftovers wont be saved
🙁
Oh! And I put a little more cheese and green onions on top.
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.
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.
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 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 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.
Can you cok this in the Instant Pot? If so, how long would you cook it for?
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!