To begin, heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and tomato paste, cooking for another minute until fragrant.

Add the ground beef to the pan, breaking it up with a wooden spoon. Cook until fully browned, about 7 to 8 minutes. Season with salt and black pepper as it cooks to build a savoury foundation.

Stir in the diced tomatoes and drained kidney beans. Let the mixture simmer gently while you prepare the spices. This base creates the classic hearty texture of Frito Pie.

Sprinkle in the chilli powder, cumin, and paprika. Mix thoroughly, then pour in the beef stock. Bring the mixture to a simmer and cook uncovered for 15 minutes, stirring occasionally until thickened. Taste and adjust seasoning as needed.

While the chilli simmers, preheat your oven to 180°C (fan 160°C). Lightly grease a medium sized baking dish. This helps keep the chips from sticking and ensures a crisp base.

Spread half of the Fritos in an even layer at the bottom of the dish. Keep the rest aside for a final topping layer, which will stay crunchy during baking.

Spoon the thickened chilli evenly over the layer of corn chips. Spread it out so every chip is generously coated. Avoid pressing down too hard to maintain the texture.

Scatter the shredded cheddar cheese over the top of the chilli. Make sure the cheese reaches all edges for even melting. If you like, add a few slices of pickled jalapeños at this stage.

Place the dish in the oven and bake uncovered for 10 to 12 minutes, or until the cheese is bubbly and golden. Do not overbake, as the chips may lose their crunch.

Remove from the oven and let it cool for 5 minutes. Top with the remaining Fritos, spring onions, and dollops of sour cream if using. Serve immediately with extra jalapeños on the side for added heat.