This easy taco casserole with Fritos is a layered Tex-Mex fiesta ready in just 30 minutes. With layers of seasoned ground beef, two kinds of beans, corn, melty cheese, and lots of crunchy Fritos, this casserole is sure to be a hit with the whole family!
Why You’ll Love This Beefy Casserole
I have been making this easy taco casserole recipe since my girls were young back when we lived in Texas. As a busy mom, I appreciate recipes that are both easy to make and loved by the whole family. This taco casserole fits the bill perfectly! The combination of different layers, flavors, and textures are simply irresistible. Here’s why I think you will love it too:
- Tex-Mex Flavors: Rotel, taco seasoning, and a Mexican cheese blend add classic Tex-Mex smokiness and heat to every bite. Once you load up all the toppings, it tastes like a crunchy taco in a bowl!
- Quick and Easy: This casserole is ready in just 30 minutes, making it perfect for busy weeknights. It can even be prepared ahead of time and baked when ready to serve.
- Crowd-Pleaser: The combination of seasoned beef, creamy beans, and crunchy Fritos brings back so many nostalgic flavors. It is always a hit with both kids and adults, making it great for gatherings.
Looking for more easy casserole dinner recipes? Try our easy cheeseburger casserole, comforting chicken pot pie casserole, or this cheesy Frito pie!
Key Ingredients
The Fritos add a delightful crunch to every bite, don’t skip them! We love using our homemade taco seasoning, but store bought also works. Scroll down to the recipe card for full ingredient list and exact amounts!
- Ground Beef: I used lean ground beef, but you can use any kind of ground meat you prefer including ground chicken or ground turkey. If your meat is fattier, make sure to drain any excess grease from the skillet.
- Beans: I use a combination of refried beans and black beans or pinto beans. Both work great, it’s just personal preference!
- Rotel: This is a brand name for canned tomatoes with green chilis. Easily adjust the heat level by choosing mild, medium, or hot Rotel. For kids, we always use mild!
- Cheese: I love using shredded Mexican cheese blends, but sharp cheddar cheese or Monterey Jack cheese works too.
- Fritos: I like to use standard Frito corn chips as they are the perfect bite-size shape for this taco casserole. If you have the larger Frito scoops, lightly crush them before using. Or swap the Fritos for tortilla chips, Doritos, or any similar style chip.
How To Make Taco Casserole with Fritos
Evenly spread out the ingredients for each layer so that you get sweet corn, tender beans, juicy beef, and melty cheese in every bite. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions
- Brown the beef: Cook the ground beef and onion in a large skillet until browned. Add the taco seasoning and Rotel.
- Assemble: Spread the refried beans in the bottom of a casserole dish. Add black beans, corn, the beef mixture, and shredded cheese on top in that order.
- Bake: Place the casserole into the oven and bake until hot and melty.
- Serve: Remove it from the oven, top with your crunchy Fritos and all of your favorite toppings. Serve immediately and enjoy!
Cook’s Tips & Variations
- Make it spicy: Use a hot – or extra hot – can of Rotel, or drizzle the casserole with your favorite hot sauce and top it with lots of sliced jalapeños or serranos.
- Let it rest: Allow the casserole to rest for about 5 minutes before serving to let the layers set. This will help it stay together when you serve it.
- Add more veggies: Diced bell peppers, thinly sliced mushrooms, and even riced cauliflower can be mixed into the layers for extra flavor and texture.
- Crispy tostadas: I love to serve this taco casserole over a crispy tostada shell for even more added crunch!
- Make ahead: This casserole can be prepared ahead of time and baked when ready to serve. Just cover it tightly and store it in the fridge for up to 48 hours. When ready to bake, set the casserole on the counter for 30 minutes to warm up, then continue following the recipe directions.
What To Serve With Taco Casserole
Add fresh toppings like diced tomatoes, cilantro, and avocado just before serving.
- Appetizers: Hosting guests and need a tasty appetizer? This super easy refried bean dip or Velveeta rotel sausage dip are both always a big hit!
- Toppings: Sour cream, guacamole, sliced jalapeños, sliced black olives, shredded lettuce, cilantro, salsa or pico de Gallo! For more flavor, try using corn salsa!
- Side Dishes: Need an extra side to round out your meal? Try my Mexican corn salad, cilantro lime rice, or these warm and crispy air fryer avocados drizzled with cilantro lime crema!
Yield: 6 Servings
Easy Taco Casserole with Fritos
This easy taco casserole with Fritos recipe is packed with beans, tomatoes, corn, and lots of melty cheese for an easy Tex-Mex dinner. Ready in just 30 minutes, this beefy casserole is like a crunchy taco in a bowl!
Ingredients
For the Casserole
- 1 lb lean ground beef
- 1 medium yellow onion, diced
- 2 tablespoons taco seasoning
- 1 (10 oz) can Rotel, do not drain
- 1 (16 oz) can refried beans
- 1 (15 oz) can black beans or pinto beans, rinsed and drained
- 1 cup corn, frozen, canned, or fresh
- 2 cups shredded Mexican blend cheese, or cheddar cheese
- 2 cups Fritos
For the Toppings
- Pico de Gallo, diced tomatoes, onion, jalapeno, cilantro, etc
- Sour cream
- Sliced black olives
- Guacamole, or fresh avocado
- Cilantro
- Shredded lettuce
Instructions
- Preheat oven to 350°F. Spray a 9×13 casserole dish with non-stick spray, set aside.
- In a skillet over medium-high heat, add the ground beef and onion. Cook, breaking apart the meat as it cooks, until no longer pink. (Drain any excess fat, if needed.) Add the taco seasoning and Rotel and cook for 1 additional minute.
- Spread the refried beans on the bottom of the prepared casserole dish. Then layer the black beans and corn over the refried beans. Add the meat mixture and then top with the shredded cheese.
- Bake for 15 to 20 minutes, until hot and the cheese is melted.
- Let the casserole rest for 5 minutes. Top with Fritos and your favorite toppings and enjoy!
Notes
Storage: Make sure to remove the Fritos before storing so that the casserole is always crunchy. Store the beef casserole mixture and toppings separately in an airtight container for up to 4 days.
Reheat: Microwave it in 30-second increments until warm. Top with fresh Fritos to add that crunchy texture and enjoy!
Make ahead: This casserole can be prepared ahead of time and baked when ready to serve. Just cover it tightly and store it in the fridge for up to 48 hours. When ready to bake, set the casserole on the counter for 30 minutes to warm up, then continue following the recipe directions.
Fritos: I like to use standard Frito corn chips as they are the perfect bite-size shape for this taco casserole. If you have the larger Frito scoops, lightly crush them before using. Or swap the Fritos for tortilla chips, Doritos, or any similar style chip.
Nutrition
Serving: 1 serving, Calories: 553kcal, Carbohydrates: 53g, Protein: 38g, Fat: 22g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 70mg, Sodium: 999mg, Potassium: 762mg, Fiber: 12g, Sugar: 5g, Vitamin A: 487IU, Vitamin C: 8mg, Calcium: 540mg, Iron: 5mg
Mostly good. But, I’ve never once seen corn served at a Mexican/TexMex Restaurant here in Texas. Corn tortillas are great, Frito Corn Chips too. Hold the fresh corn.
I love making this during the week! its so delicious and easy!!!