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Frito Pie Casserole
This recipe for Frito Pie Casserole is super easy to make. Once you cook the filling, it’s transferred to the oven and baked to cheesy, crunchy perfection!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 8
Calories: 592 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 pound 80/20 ground beef
- 1 medium sweet onion diced
- ½ tablespoon minced garlic
- ½ 15-ounce can black beans drained and rinsed
- 1 15-ounce can sweet corn
- 1 ½ cups chunky salsa
- 1 1-ounce package taco seasoning
- ½ tablespoon chili powder
- ½ tablespoon Worcestershire sauce
- 1 9-ounce bag Fritos corn chips original not scoops
- 3 cups Monteray jack cheese shredded
Optional garnishes:
- ¼ cup chopped green onion
- cilantro
- diced cherry tomatoes
- sour cream for serving
Instructions
- Prepare your pan. Preheat the oven to 350°F and spray a 9x13 casserole dish with non-stick spray.
- Brown the beef. In a large skillet over medium heat, brown the beef, crumbling it with a spatula as it cooks. Half way into browning, add the onion and garlic and sauté until the beef is fully cooked. Drain the excess grease.
- Season. Add the black beans, corn, salsa, taco seasoning, chili powder and Worcestershire sauce to the skillet with the beef and stir well until incorporated. Simmer on low for about 2 minutes stirring frequently. Remove from heat and set aside.
- Layer. In the casserole dish, spread half of the Fritos in an even layer and then top with half of the cheese.
- Add the meat. Pour the ground beef mixture over the cheese evenly.
- Bake. Cover the dish with foil and bake for 20 minutes or until hot and the edges are bubbly.
- Make it cheesy and serve. Remove from the oven and sprinkle with the remaining cheese and Fritos. Place back in your oven uncovered for about 5 minutes or until the cheese is melted. Top with the green onion, tomato, cilantro, and serve with sour cream.
Cup of Yum
Notes
- Follow the same directions to cook the beef and vegetables but then layer it in the slow cooker. Cook for 4-5 hours on low heat. Add the Fritos right before serving so they stay crunchy.
- Prepare the casserole in a disposable 9x13 to make it a freezer meal. Double wrap it and freeze for up to three months. Thaw it out before baking it using the directions in the recipe, though it may need to cook a bit longer to heat it all the way through. This is a great way to make a weeknight dinner easier.
- Add cream cheese and extra shredded cheese to the filling to make it extra creamy and
- Add cream cheese and extra shredded cheese to the filling to make it extra creamy and
- Make in a slow cooker. Follow the same directions to cook the beef and vegetables but then layer it in the slow cooker. Cook for 4-5 hours on low heat. Add the Fritos right before serving so they stay crunchy.
- Make Ahead and Freeze: Prepare the casserole in a disposable 9x13 to make it a freezer meal. Double wrap it and freeze for up to three months. Thaw it out before baking it using the directions in the recipe, though it may need to cook a bit longer to heat it all the way through. This is a great way to make a weeknight dinner easier.
- Extra cheesy: Add cream cheese and extra shredded cheese to the filling to make it extra creamy and cheesy. You may even add some queso on the top!
Nutrition Information
Serving
8g
Calories
592kcal
(30%)
Carbohydrates
43g
(14%)
Protein
27g
(54%)
Fat
36g
(55%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
6g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
78mg
(26%)
Sodium
813mg
(34%)
Potassium
647mg
(18%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
894IU
(18%)
Vitamin C
7mg
(8%)
Calcium
407mg
(41%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 592
% Daily Value*
| Serving | 8g | |
| Calories | 592kcal | 30% |
| Carbohydrates | 43g | 14% |
| Protein | 27g | 54% |
| Fat | 36g | 55% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 813mg | 34% |
| Potassium | 647mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 894IU | 18% |
| Vitamin C | 7mg | 8% |
| Calcium | 407mg | 41% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.