Frito Taco Pie Recipe

Craving a twist on taco night? This easy Walking Taco Casserole combines seasoned beef, crunchy Fritos, and melty cheese for a crowd-pleasing, family-friendly dinner. Ready in 40 minutes!

Course Main Dishes

Cuisine American, Mexican, Tex-Mex

Keyword Frito Taco Bake, Frito Taco Pie, Frito Taco Pie Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 434kcal

Author Michele @ Flavor Mosaic

Equipment

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 9x13-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

Tips:

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.

Tricks:

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 & REHEATING

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.

Nutrition