Ingredients

Ingredients

• 1 medium yellow onion
• 2 cups shredded sharp cheddar or Mexican-style cheese (8 ounces)
• 2 (about 15-ounce) cans pinto beans
• 1 (about 15-ounce) can diced tomatoes
• 1 tablespoon vegetable oil
• 1 teaspoon kosher salt, divided
• 1 pound lean ground beef, ground turkey, or plant-based ground beef
• 1 (about 15-ounce) can red enchilada sauce
• 1 (9.25-ounce) bag corn chips, such as Fritos
• Topping options: chopped raw onion, diced avocado, pickled jalapeños, sour cream, fresh cilantro leaves, sliced scallions

Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 350°F.
2. Prepare the following, arranging each in a small pile on a large cutting board as you complete it. Chop 1 yellow onion (about 1 cup). Shred 8 ounces sharp cheddar cheese on the large holes of a box grater, if needed.
3. Drain and rinse 2 cans pinto beans. Drain 1 can diced tomatoes.
4. Heat 1 tablespoon vegetable oil in a large cast-iron or oven-safe skillet over medium-high heat. Add the onion and 1/2 teaspoon of the kosher salt. Cook until the onion is softened and browned, 4 to 5 minutes. Add 1 pound lean ground beef and the remaining 1/2 teaspoon kosher salt. Cook, breaking the meat into small pieces, until browned and no longer pink, 5 to 6 minutes. Remove the skillet from the heat.
5. Add the tomatoes, beans, and 1 can red enchilada sauce, and stir to combine.Sprinkle evenly with half of the shredded cheese. Top with 1 (9.25-ounce) bag Fritos, then sprinkle with the remaining cheese.
6. Bake until the chili is bubbling and the cheese is melted, 20 to 25 minutes. Garnish with desired toppings.

Recipe Notes

Make ahead: The chili mixture can be made up to 3 days in advance and refrigerated. Rewarm in the skillet before topping and baking.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.