Frito Taco Casserole with Ground Beef
All the fun of a walking taco turned into a scoopable weeknight casserole. Seasoned ground beef, melty cheese, and a crunchy corn chip topping, ready in about 30 minutes.
Servings: 6 Servings
Calories: 484kcal
Ingredients
- 2 teaspoons olive oil
- 1 pound lean ground beef (85/15 or 90/10 blend)
- ½ medium onion, minced (about ½ cup)
- 1 , 15 ounce can petite diced tomatoes, slightly drained
- 1 , 15 ounce can black beans, drained and rinsed
- 4 Tablespoons taco seasoning
- 1 Cup shredded cheese (sharp cheddar, colby jack, tex-mex blend, etc.)
- 2 Cups Fritos chips
- Taco toppings of choice, such as: shredded lettuce, diced tomatoes, cilantro, green onions, black olives, avocado, jalapeno, sour cream, guacamole, pico de gallo, lime wedges, hot sauce.
Instructions
- Preheat and prep. Preheat your oven to 375°F and grease a 9x9 baking pan.
- Brown the beef and onion. Heat the olive oil in a large skillet over medium heat. Add the ground beef and minced onion and cook until the beef is browned and the onion is tender, about 6 to 7 minutes. Drain off any excess fat.2 teaspoons olive oil, 1 pound lean ground beef, ½ medium onion, minced
- Mix together the filling. Stir in the black beans, diced tomatoes, and taco seasoning. Bring to a simmer and cook until thickened, about 2 to 3 minutes, stirring constantly.1 , 15 ounce can petite diced tomatoes, slightly drained, 1 , 15 ounce can black beans, drained and rinsed, 4 Tablespoons taco seasoning
- Transfer to the pan. Spoon the beef mixture into your prepared baking pan and spread it into an even layer.
- Add the cheese. Sprinkle the shredded cheese evenly over the top of the beef.1 Cup shredded cheese
- Top with corn chips. Spread the corn chips over the cheese in an even layer.2 Cups Fritos chips
- Bake for 10 to 15 minutes. It's ready to pull out of the oven when the cheese is melted and bubbly.
- Serve with toppings of choice and enjoy!Taco toppings of choice, such as: shredded lettuce, diced tomatoes, cilantro, green onions, black olives, avocado, jalapeno, sour cream, guacamole, pico de gallo, lime wedges, hot sauce.
Notes
Storage: Leftovers keep in an airtight container in the refrigerator for up to 3 days. The chips will soften as it sits, which is unavoidable, so reheat portions in the oven or an air fryer rather than the microwave if you want to bring back some texture. A fresh handful of chips on top helps too.
Variation Ideas:
- Swap the chips. Replace the Fritos with Doritos or regular tortilla chips.
- Use Rotel for more heat. Swap in 1, 10 ounce can of diced tomatoes with green chilies in place of the plain diced tomatoes for a little kick. If using, do not drain.
- Change the meat. Beef is the standard here, but ground turkey or ground chicken can both work if that's your preference.
- Try a different bean. Use pinto or kidney beans instead of black beans.
- Add corn. A cup of rinsed and drained canned whole kernel corn stirred into the filling is another way to fill this out and adds a little sweetness.
Nutrition
Calories: 484kcal | Carbohydrates: 41g | Protein: 29g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 547mg | Potassium: 778mg | Fiber: 9g | Sugar: 4g | Vitamin A: 439IU | Vitamin C: 8mg | Calcium: 190mg | Iron: 5mg
