Frito Taco Pie, sometimes called Walking Tacos Casserole, is the family-friendly, easy dinner recipe you’ve been looking for. Here’s why it’s a game-changer.
This easy Frito Taco Bake combines seasoned beef, crunchy Fritos, and melty cheese for a crowd-pleasing, family-friendly, hearty dinner. It’s one of our favorite Casserole Recipes, and it’s ready in 40 minutes!
Table of Contents
Why You’ll Love This Recipe
- Quick Prep: This Frito-Taco Bake is ready in under 40 minutes, making it perfect for busy weeknights.
- Kid-Friendly: With layers of Fritos, seasoned beef, and cheese, this classic casserole-style dish is sure to please the whole family, including the kids.
- Make It Your Own: Adjust toppings to suit everyone’s taste buds.
- Makes Great Leftovers: It reheats well, making it ideal for meal planning.
Ingredient Notes
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Ground Beef: Lean or regular, it makes the taco meat base of your pie. For a leaner casserole, you could use ground chicken or ground turkey.
- Onions: Adds a sweet and savory depth.
- Taco Seasoning: Bring that classic taco flavor; Use Homemade Taco Seasoning or store-bought.
- Rotel Tomatoes: For a spicy kick, regular diced tomatoes with green chilies work too.
- Corn and black Beans add color, texture, and nutrition, especially protein. You could also use pinto beans.
- Enchilada Sauce: Ties all flavors together.
- Mexican Blend Cheese: For that gooey, melty goodness. Shredded cheddar cheese would work as well.
- Frito Corn Chips: The star for crunch and flavor.
- Sour Cream: Greek yogurt can be substituted for creaminess.
- Garnish: Lettuce, tomatoes, jalapeños, green onions, or your favorite taco toppings for freshness.
How To Make Frito Taco Pie
Step 1 Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking.
Step 2 Brown the Beef and Onion: In a large skillet, brown 1 ½ pounds of ground beef with 1 cup of diced onion over medium-high heat. Cook them until the beef is browned, and the onions are soft about 5-7 minutes. Drain excess grease.
Step 3 Add Ingredients: Stir in one tablespoon of taco seasoning and cook for another minute. Then, add the 1 (10-ounce) can of Rotel, 1 (15-ounce) can of drained corn,
1 (15-ounce) can of black beans and 1 (10-ounce) can of enchilada sauce. Stir well to combine.
Step 4 Incorporate Sour Cream: Remove the skillet from the heat and let it cool slightly. Stir in 1 cup of sour cream until it’s fully combined with the meat mixture.
Step 5 Layer the Casserole: In a 9×13-inch casserole dish or oven-safe skillet, layer half of the Fritos on the bottom (about 1½ – 2 cups). Spread the ground beef mixture evenly over the chips and sprinkle 1 1/2 cups of the shredded cheese.
Step 6 Add the Second Layer: Add another layer of Fritos (about 1½ – 2 cups) to the cheese, followed by the remaining ground beef mixture. Sprinkle the remaining 1 1/2 cups of cheese on top.
Step 7 Bake: Place the casserole in the preheated oven and bake it for 15-20 minutes or until the cheese is melted and bubbly.
Step 8 Rest the Casserole: Remove the walking taco bake casserole from the oven and let it rest for 2-3 minutes before garnishing.
Step 9 Garnish and Serve: Top the baked casserole with shredded lettuce, sliced tomatoes, sliced jalapeños, and chopped green onions or your favorite toppings. Serve your casserole immediately with an extra sour cream dollop on top or side if desired.
Recipe Tips
- Layer Evenly: For even heating and texture.Cheese Mix: Reserve some for the top layer to ensure a crispy, cheesy top.Prevent Soggy Chips: Ensure your meat mixture isn’t too watery.
- More Fritos: Top with extra Fritos for even more crunch!
- Cheese Mix: Reserve some cheese for the top layer to ensure a crispy, cheesy top.
- Prevent Soggy Chips: Ensure your meat mixture isn’t too watery.
Variations
- Vegetarian Version: Swap beef with vegetables or plant-based meats.
- Spice Level: Adjust the spice level with hot sauce or mild ingredients.
- Cheese Options: Experiment with different cheeses for unique flavors.
- Spice Level: Adjust with hot sauce or mild ingredients.
- Cheese Options: Experiment with different cheeses for unique flavors.
- Black Olives: Add some black olives on top for a change of pace and additional flavor.
What To Serve With Frito Taco Pie
- Tortilla Chips: Extra crunch on the side.
- Mexican Rice: For a complete meal experience.
- Guacamole: A creamy contrast to the crunchy pie.Tortilla Chips: Extra crunch on the side.
- Instant Pot Refried Beans: A perfect Tex-Mex side dish for any meal.
- Instant Pot Taco Soup
FAQs
Yes, you can prepare the meat mixture in advance and refrigerate for up to 24 hours. Assemble and bake the casserole just before serving
Yes, you can use tortilla chips, or crushed taco shells instead of Fritos.
Make sure to drain the ground beef after cooking before adding other ingredients to help prevent the meat mixture from being too wet.
Yes, you can make the meat mixture in a slow cooker, then transfer it to a baking dish, add the chips and cheese, and bake.
Go ahead and give this recipe a try. It’s easier than you think and is seriously worth it because it tastes fantastic!
If you made this and loved it, please leave a comment and recipe rating to share your experience making the recipe.
Recipe
Frito Taco Pie Recipe
Ingredients
- 1 ½ pounds ground beef
- 1 cup diced onions
- 1 tablespoon taco seasoning
- 1 (10-ounce can) RO*TEL (diced tomatoes with green chilies)
- 1 (15-ounce can) corn drained
- 1 (15-ounce can) black beans drained
- 1 (10-ounce can) enchilada sauce
- 3 cups Mexican Blend Cheese shredded and divided
- 2 (10-ounce bags) Frito corn chips
- 1 cup sour cream (and a little more for serving.)
For Garnish
- Shredded lettuce
- Sliced tomatoes
- Sliced jalapeños
- Chopped green onions
Instructions
- Preheat oven to 350°F (175°C) to prepare for baking.
- In a large skillet, brown 1 ½ pounds of ground beef with 1 cup of diced onion over medium-high heat.
- Cook the ground beef until it is brown and the onions are soft, about 5-7 minutes. Drain excess grease.
- Stir in the 1 tablespoon of taco seasoning and cook for another minute.
- Add the 1 (10-ounce) can of Rotel, 1 (15-ounce) can of drained corn, 1 (15-ounce) can black beans, and the 1 (10-ounce) can of enchilada sauce. Stir well to combine.
- Remove the skillet from the heat, and let it cool slightly. Stir in 1 cup of sour cream until it’s fully combined with the meat mixture.
- In a 9×13-inch casserole dish or oven-safe skillet, layer half of the Fritos on the bottom (about 1½ – 2 cups).
- Spread the ground beef mixture evenly over the chips and sprinkle 1 1/2 cups of the shredded cheese on top.
- Add another layer of Fritos (about 1½ – 2 cups) on top of the cheese, followed by the remaining ground beef mixture. Sprinkle the remaining 1 1/2 cups of cheese on top.
- Place the casserole in the preheated oven and bake it for 15-20 minutes, or until the cheese is melted and bubbly.
- Remove the walking taco bake casserole from the oven and let it rest for 2-3 minutes before garnishing.
- Top the baked casserole with shredded lettuce, sliced tomatoes, sliced jalapeños, and chopped green onions or your favorite toppings. Serve your casserole immediately with extra dollop of sour cream on top or on the side if desired.
Notes
- Let the meat mixture cool slightly before adding sour cream to prevent curdling.
- Use freshly shredded cheese for better melting.
- For a spicier version, add diced jalapeños to the meat mixture.
- Prep ingredients in advance for quicker assembly.
- Mix some of the cheese into the meat mixture for more even distribution.
- Use a mix of different beans for varied texture and flavor.
- Add a layer of refried beans for extra creaminess.
- Use a slow cooker for the meat mixture to develop flavors, then assemble and bake.
- Storage: Let the casserole cool completely before storing. Transfer leftovers to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Refrigerate it for up to 3-4 days.
- Freezing: For longer storage, wrap the casserole dish tightly in plastic wrap and also with aluminum foil and freeze for up to 3 months. Thaw it in the refrigerator overnight before reheating.
- Reheating:
- In the oven: Cover the dish with foil and bake at 350°F (175°C) for about 20-25 minutes, or until the casserole is heated through.
- In the microwave: Heat individual portions in 30 second to 1-minute intervals until it gets hot.
- Note: The chips may lose some crunchiness after reheating. If this is the case, I recommend adding fresh chips when serving leftovers.
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