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
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Instructions
- Preheat oven to 350°F. Spray a 9x13 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!
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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