Sheet Pan Frito Pie

• 3 tablespoons extra-virgin olive oil
• 1 large white onion, finely chopped
• 1 jalapeño, stemmed, seeded and minced
• 6 cloves garlic, minced

Kosher salt and freshly ground black pepper

• 1 pound lean ground beef
• 1/4 cup tomato paste
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 cup strained tomatoes
• 1 cup chicken broth
• One 15-ounce can pink or pinto beans, rinsed and drained
• 4 ounces sharp yellow Cheddar

One 9 1/4-ounce bag Fritos corn chips

• Optional Toppings:

Sour cream

Diced tomatoes

Diced avocado

Cilantro leaves

Sliced jalapeños

Hot Sauce

1. In a large, deep skillet, heat the olive oil over medium heat. Add three-fourths of the onion and cook, stirring occasionally, until just starting to soften, about 3 minutes. Add the jalapeño and garlic and cook, stirring occasionally, until the onion is softened and the vegetables are just starting to brown, about 5 minutes.
2. Add the beef and a generous pinch of salt to the skillet. Cook over medium-high heat, breaking up the meat with a wooden spoon or potato masher, until cooked through, 6 to 8 minutes. Add the tomato paste, chili powder and cumin and cook until fragrant and the meat is coated, 1 to 2 minutes. Add the strained tomatoes, chicken broth and beans. Bring to a simmer, then stir in the beans and simmer over medium-low heat until thickened, 10 to 15 minutes; season with salt and pepper.
3. While the chili simmers, shred the cheese and prepare your desired toppings.
4. Position the oven rack 6 to 8 inches from the heat source and preheat the broiler to high. Spread the Fritos on a large rimmed baking sheet. Spoon the chili evenly over the chips, then sprinkle the cheese on top. Broil for 1 to 3 minutes, until the cheese is bubbling. Top with the remaining diced onion and your choice of toppings.