Step 1

Arrange a rack in the middle of the oven and heat the oven to 350°F.

Step 2

Prepare the following, arranging each in a small pile on a large cutting board as you complete it. Chop 1 yellow onion (about 1 cup). Shred 8 ounces sharp cheddar cheese on the large holes of a box grater, if needed.

Step 3

Drain and rinse 2 cans pinto beans. Drain 1 can diced tomatoes.

Step 4

Heat 1 tablespoon vegetable oil in a large cast-iron or oven-safe skillet over medium-high heat. Add the onion and 1/2 teaspoon of the kosher salt. Cook until the onion is softened and browned, 4 to 5 minutes. Add 1 pound lean ground beef and the remaining 1/2 teaspoon kosher salt. Cook, breaking the meat into small pieces, until browned and no longer pink, 5 to 6 minutes. Remove the skillet from the heat.

Step 5

Add the tomatoes, beans, and 1 can red enchilada sauce, and stir to combine.Sprinkle evenly with half of the shredded cheese. Top with 1 (9.25-ounce) bag Fritos, then sprinkle with the remaining cheese.

Step 6

Bake until the chili is bubbling and the cheese is melted, 20 to 25 minutes. Garnish with desired toppings.