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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.
It’s got chili, cheese, fritos, and flakey biscuits on top. Oh my freaking gosh.
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!
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?
Frito Pie Chili Biscuit Skillet
Equipment
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!
Yummy recipe! But next time I will kick it up. My family likes spicy. Thanks it’s a keeper!
Oh my! Next week menu here we come!
Due to a shopping list mix up I bought a 27oz can of chili beans and I used them all and it turned out awesome.
One of my kids will hardly eat anything I make for supper. It’s so annoying. But she loves Fritos, chili, and biscuits and I’m hoping she will chow down tonight! I’ve made quite a few of your recipes and have loved them all.
I hope she loved this!
This looks delish. Thank you for sharing your wonderful recipes.
“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. ”
In 50+ years of cooking, I have been unable to discover how to not get bowls/fingers dirty. Instructions, please.
@CP, I use jiffy mix & make drop biscuits. Very quick. Mixed with a spoon only 1 dirty bowl.
This recipe is heavenly!!
I love those cheesy biscuits on top!
frito pie is a big deal in Texas but its never been my thing…but now adding biscuit is something im really interested about. never made biscuit from scratch either.
That looks amazing!!!!!