These Chili Cheese Fries are slathered with a beefy bean chili sauce and lots of melted cheese.
I got the inspiration for these loaded fries after making this DELICIOUS wet burrito recipe. The sauce made with a combination of enchilada sauce and no-bean chili was exactly like the topping on the fries at a restaurant my husband and I like to go to.
So for this Mitten Movie Night, I thought I would make my own home version of those fries with a few tweaks to the sauce (aka use chili WITH beans), and guess what? They turned out so close to the original that now I have a great meal to have on hand or a side dish for hot dogs or hamburgers.
What beer goes well with loaded chili cheese fries?
The beer: Tropical Ale from Big Lake Brewing
This beer is slightly fruity without being overwhelming, and bonus it’s low carb & low calories. It’s going well with the unseasonably warm weather we’ve been having lately.
Need a movie to watch while eating chili cheese fries?
I know that Halloween is over, but how about a series about scary things that happen on movie sets? Pick up Cursed Films, it documents the myths & legends behind movies like Poltergeist and The Exorcist.
How to make Chili Cheese Fries:
First, start by making the frozen fries according to package directions. I find that using my air fryer is the best way to make crispy French fries. Air fry at 400 degrees for 15 minutes.
Preheat the oven to 350-degrees.
In a large-sized sauté pan over medium-high heat, add the ground beef and cook until no longer pink. Remove the meat from the pan and drain the grease using a mesh strainer over a bowl.
Wipe the pan of grease, then add the beef back to the pan and heat over medium-high heat. Add the can of enchilada sauce and cans of chili with beans. Add the spices then heat everything through for 2-3 minutes.
On a large baking sheet add a sheet of parchment paper.
Spread the fries over the pan into a unified layer. Using a large pan makes sure that everything is spread evenly and the toppings get spread out on all the fries, not just on top of a heap.
Spoon the chili mixture over the top of the fries. Finish by sprinkling cheese and green onions on the top.
Bake in the preheated oven for 15 minutes to melt all the cheese on top. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Chili Cheese Fries
Equipment
- air fryer, optional for making French fries
- large sheet pan
- parchment paper
Ingredients
- 32 ounces frozen french fries cooked to package directions
- 1 pound ground beef I use 80/20
- 10 ounce red enchilada sauce
- 2 15-ounce chili with beans
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp Spanish paprika
- 2 cups shredded colby jack cheese
- 2 stalks green onions chopped
Instructions
- Make the frozen fries according to package directions. *See notes on how I made mine in the air fryer.
- Preheat the oven to 350-degrees.
- In a large-sized sauté pan over medium-high heat, add the ground beef and cook until no longer pink. Remove the meat from the pan and drain the grease using a mesh strainer over a bowl.
- Wipe the pan of grease then add the beef back to the pan and heat over medium-high heat. Add the can of enchilada sauce and cans of chili with beans. Add the spices then heat everything through for 2-3 minutes.
- On a large baking sheet add a sheet of parchment paper.
- Spread the fries over the pan into a unified layer.
- Spoon the chili mixture over the top of the fries. Finish by sprinkling cheese and green onions on the top.
- Bake in the preheated oven for 15 minutes to melt all the cheese on top. Enjoy!
Notes
- I find that using my air fryer is the best way to make crispy French fries. Air fry at 400 degrees for 15 minutes.
- Using a large pan makes sure that everything is spread evenly and the toppings get spread out on all the fries, not just on top of a heap.
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Last Updated on January 1, 2021 by [email protected]
Chili cheese fries is on top of my ‘Comfort Food’ list. I now HAVE to make your recipe tomorrow… there’s no getting away from it. It’s in my head. … Lol
Lol, I really hope you enjoy them Melanie!