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I feel like this is frito pie on crack. If you’re looking for comfort food I feel like you don’t even need to look any further than this frito pie chili biscuit skillet.

Pure comfort food is right here. Frito pie chili biscuit skillet has your name written all over it if you are looking for something that will stick to your ribs! Chili topped with fritos, cheese, and biscuits — what more could you ask for?!
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It’s got chili, cheese, fritos, and flakey biscuits on top. Oh my freaking gosh.

Pure comfort food is right here. Frito pie chili biscuit skillet has your name written all over it if you are looking for something that will stick to your ribs! Chili topped with fritos, cheese, and biscuits — what more could you ask for?!

This is definitely not something you should eat prior to trying to fit into a cocktail dress or anything. This is more of a stretchy yoga pants kind of day and we could always use many days like that, right?!

It’s been so freaking cold here (like 60’s in May?!) that this is the ultimate warm-me-up kind of dish.

I’m a cheater and I did not make the biscuits from scratch. And since we’re being honest here, I rarely ever make biscuits on my own because ugh, it’s just so much easier to pop open a can of biscuits than to get your bowls and fingers all dirty making biscuits from scratch. Plus, when you buy canned biscuits, they usually have a 2 for 1 special on them so you can use the second can to make this French onion chicken casserole!

Pure comfort food is right here. Frito pie chili biscuit skillet has your name written all over it if you are looking for something that will stick to your ribs! Chili topped with fritos, cheese, and biscuits — what more could you ask for?!

This also kind of reminds me of like a chili monkey bread or a pull apart bread of some sort. Except I think I like the ‘biscuit skillet’ name better. It’s much more intriguing, wouldn’t you think?

Pure comfort food is right here. Frito pie chili biscuit skillet has your name written all over it if you are looking for something that will stick to your ribs! Chili topped with fritos, cheese, and biscuits — what more could you ask for?!
Pure comfort food is right here. Frito pie chili biscuit skillet has your name written all over it if you are looking for something that will stick to your ribs! Chili topped with fritos, cheese, and biscuits — what more could you ask for?!
Want to save this recipe?
Enter your email and we’ll send this recipe directly to your inbox! Plus, we’ll send you fresh recipes weekly to inspire you in the kitchen!
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4.29 from 7 votes

Frito Pie Chili Biscuit Skillet

If you’re looking for comfort food, I don’t think you have to look any further than this biscuit skillet filled with chili, cheese, fritos, and topped with flakey, buttery biscuits!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6

Ingredients 

For the chili

  • ¾ pounds (340 g) 90/10 ground beef
  • ¾ cup (120 g) chopped onions
  • 2 cloves garlic, minced
  • 15 ounce (425 g) can of red kidney beans, drained and rinsed
  • 15 ounce (425 g) can of diced tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • ¾ cup (66 g) crushed corn chips, (such as Fritos), plus more for topping
  • 16 ounce (454 g) can of refrigerated flakey biscuits
  • 1 cup (132 g) freshly grated colby jack cheese

Instructions 

  • In a cast iron skillet over medium-high heat, add a little bit of olive oil and then brown the ground beef, breaking into pieces with a wooden spoon or spatula.
  • Add the onion and minced garlic and cook until softened, about 5 minutes.
  • Add the kidney beans, tomatoes, tomato paste, and seasonings. Stir and cook until mixture is thickened and cooked through. Remove from heat and stir in crushed corn chips.
  • Preheat oven to the temperature on the biscuit packaging.
  • While the oven is preheating, open the biscuits then nestle the biscuits into the chili.
  • Sprinkle cheese on top then bake in the oven according to the time on the biscuit package.
  • Remove from oven, let cool for 10-15 minutes then serve!

Nutrition

Serving: 1serving, Calories: 740kcal, Carbohydrates: 80g, Protein: 30g, Fat: 33g, Fiber: 6g, Sugar: 15g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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17 Comments

  1. Hi Julie! I’m trying your recipe, but changing some things. Hope you don’t mind. Lol
    FIRST, I double the recipe, sorry not like those tv people who are sitting down at the table and everyone gets 1 hard shell taco!!! We’re to CORN-FED.. lol Instead of kidney beans I added CHILI BEANS. I used the ROTEL MILD TOMAOE WITH CRUSH PEPPERS…and the CHILI MIX (in the packets)WITH A TSP. of (packet) of TACO MIX. I didn’t have any Fritos so I used some unsalted chips ( put in gal. Baggie used a rolling pin to crush the chips.)… instead of mixing in the mixture, I FOLDED IN WITH SERGENTO SHREDDED SHARP CHEESE.
    For the topping…because it was doubled the skillet was to small.. haha… was still awesome though!!

  2. This looks amazing. My plans for dinner have just changed. I also grew up eating canned biscuits for breakfast. Deep fried rolled in cinnamon sugar or powdered sugar.