Corn Stacks
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Corn Stacks are a delicious twist on a classic favorite, a variation on my recipe for Frito Pie. Both dishes start with a crunchy base of Frito corn chips but are topped with different styles of “chili.” While my original Frito Pie recipe is prepared in the slow cooker, this Corn Stack version comes together quickly on the stovetop, making it an ideal choice for a fast and satisfying meal.
What truly makes this dish special is the chili topping. It is a perfect balance of sweet and savory flavors, featuring a combination of ground beef, onion, garlic, ketchup, brown sugar, and chili beans. The best part? This chili only needs five minutes to simmer, so it’s ready in no time. Plus, if you enjoy an extra kick, you can easily adjust the spice level with a few simple tweaks, like using spicy chili beans.
Now it’s time for the fun part: assembling your Corn Stacks! Begin with a generous handful of crunchy Frito corn chips as the base, then layer on a hearty portion of the chili. From there, let your creativity shine with the toppings. Lettuce, shredded cheese, salsa, and sour cream are classic options, but feel free to add any other toppings you love. This dish is customizable, flavorful, and guaranteed to please a crowd, too!
Ingredients for Corn Stacks
- GROUND BEEF
- ONION
- GARLICC
- CHILI BEANS IN MILD SAUCE (I LIKE THE VERSION WITH PINTO BEANS)
- KETCHUP
- BROWN SUGAR
- FRITOS CORN CHIPS
- SHREDDED CHEDDAR CHEESE
- SHREDDED LETTUCE
- DICED TOMATOES OR SALSA
- SOUR CREAM
Instructions for Corn Stacks
Begin by preparing the base of your chili. In a skillet, cook ground beef along with chopped onion and minced garlic over medium heat until the beef is fully browned and no longer pink. Be sure to drain off any excess grease.
Next, add the chili beans, ketchup, and brown sugar directly into the skillet with the beef. Stir everything together until well combined, then allow the mixture to simmer for about 5 minutes. This lets the flavors meld into a savory-sweet chili topping.
When you’re ready to serve, start by placing a generous handful of corn chips on each plate. Spoon the warm chili mixture over the chips, creating a deliciously layered base. Finish it off with your favorite toppings, such as shredded cheese, sour cream, shredded lettuce, or diced tomatoes or salsa.
This recipe serves 6-8 people and is sure to be a crowd-pleaser. It’s quick, easy, and packed with flavor—a perfect option for busy weeknights or game-day gatherings!
Frequently Asked Questions
Can I use a different type of meat? Absolutely! Ground turkey or chicken can be used as a substitute for ground beef. Just make sure to season it to taste, as different meats may have varying flavor profiles.
What toppings work best for Corn Stacks? Popular toppings include shredded cheese, sour cream, diced tomatoes, chopped green onions, avocado slices, salsa, pico de Gallo, guacamole, or even a drizzle of hot sauce for extra spice. Feel free to mix and match to suit your taste!
Can I prepare the chili mixture in advance? Definitely! You can cook the chili mixture ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave when ready to serve.
What type of corn chips should I use? Any type of corn chips will work, from classic tortilla chips to thicker, scoop-style chips. Choose your favorite or opt for lightly salted chips to balance the flavors. I prefer traditional Fritos corn chips.
How do I store leftovers? If you have leftover chili, store it in an airtight container in the refrigerator for up to 3 days. Reheat it as needed and pair it with freshly opened corn chips to maintain the crunchiness.
Can this recipe be doubled for a larger crowd? Absolutely! Simply double the ingredients to make a larger batch. This recipe is great for casual gatherings or potlucks where everyone can build their own plate.
FOR MORE RECIPES LIKE THIS, TRY:
Corn Stacks
Real Mom Kitchen
Ingredients
- 1 lb ground beef
- ½ medium onion diced
- 2 cloves garlic crushed
- 32 oz chili beans in mild sauce two 16 oz cans (I used Bush's) **
- ¼ cup ketchup
- ¼ cup brown sugar you can leave this out if you aren’t a fan of sweet
- 10.5 oz bag Fritos corn chips
Toppings:
- shredded cheese
- shredded lettuce
- diced tomatoes or salsa
- sour cream
Instructions
- In a skillet, brown the hamburger with onion and garlic until beef is no longer pink. Drain off any grease.
- Add the chili beans, ketchup, and brown sugar to the beef. Combine and simmer for 5 minutes.
- To serve, place a hand full of corn chips on each plate followed by some of the chili. Then top with desired toppings. Serves 6-8.
Nutrition
Recipe adapted from Serendipity Mommy.
