Frito Pie Casserole
Whether you call it Frito Pie or Frito Casserole, this is a Tex-Mex family favorite. Loaded with seasoned beef, pinto beans, corn, and Ro*Tel, all sandwiched between two layers of Fritos chips.
Servings 6 servings
- 1 pound lean ground beef
- 1 medkum sweet onion diced
- 2 cloves garlic minced
- 1 packet taco seasoning
- 1 tablespoon chili powder
- 15 ounces canned pinto beans drained
- 10 ounces Ro*Tel
- 10 ounces enchilada sauce
- 8 ounces canned corn drained
- 9 ounces Fritos
- 2 cups shredded cheddar
- Green onions, sour cream, sliced jalapenos for serving
Preheat oven to 350 degrees.
Heat a large skillet over medium heat. Add the ground beef and cook, crumbling the meat as it browns. Once beef is broken up, add the onions and continue cooking until beef is cooked through and onions have softened.
Add the garlic and cook for 30 seconds.
Add the taco seasoning, chili powder, and ¼ cup of water. Stir well to combine.
Add the beans, Ro*Tel, enchilada sauce, and corn to the skillet and stir well to combine.
Arrange half of the Fritos in the bottom of a 9x13 baking dish. Pour the beef mixture over the top. Sprinkle with the cheddar and remaining Fritos.
Bake uncovered for 30 minutes.
Serve with green onions, sour cream, and sliced jalapenos.
Swap out mild Ro*Tel or salsa to cut back on the spice.
Leave the beans or corn out entirely, if they're not to your tastes.
We prefer this recipe made with ground beef, but ground turkey may also be used.
Calories: 605kcal | Carbohydrates: 53g | Protein: 34g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 86mg | Sodium: 1674mg | Potassium: 710mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1690IU | Vitamin C: 9mg | Calcium: 402mg | Iron: 5mg