Chili Cheese Casserole
113 CommentsUpdated Jul 24, 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.
Table of Contents
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 casserole.
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.
How to Serve Chili Cheese Casserole
Here are some ways to eat this chili casserole;
Toppings: Serve with a variety of toppings such as tomatoes, olives, green onion and sour cream. Hot sauce is a great topper as well.
Feed more people: Serve the slow cooker chili cheese casserole over cooked white rice and add toppings.
Make it a dip: Skip adding the small fritos to the dish at all and serve with the larger frito scoops.
Sides: Add a side like cornbread, coleslaw or fresh fruit to make the meal even more special.
How to Store Leftovers:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until hot. Keep extra Fritos separate and add them after reheating for the best texture.
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.
If you tried this Chili Cheese Casserole recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Happy Slow Cooking!
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.
Thanks so much for posting this recipe. I used Dennison’s Chilli without beans and added a package of hot dogs cut in 1″ coins the last hour and the Mexican Blend cheese cause that is what I had on hand. OMG – it was so good. Thanks again for posting
I love that idea!
I’ve tried many recipes and love them, but this wasn’t one of them. It tasted fine but it would have been quicker & easier to make it in the microwave.
You say that we can substitute your homemade recipe for chili for the canned. I think that would be much yummier. How many cups of homemade chili would you suggest? Would about 4 cups work?
Yes, four cups is just right.
(continued) __ I really enjoy chili with Fritos {+ cheese & sour cream}. YUM!! BUT… I don’t like soggy Fritos [or other corn chips].
…… So this recipe has me hesitant to try it.
Yes the fritos get soggy, you can leave them out and top the chili with them instead.