You’ll love this Taco-Frito Casserole with a twist, or should I say a “curl”? Filled with all the irresistible flavors of Mexico, made better with the addition of one of America’s favorite snacks. The Frito Corn Chips are what make this casserole so mouth-wateringly delicious. A simple way to spice up an old favorite. Be prepared, you’re family will request this Taco-Frito Casserole time and time again!
What You Need For Taco-Frito Casserole:
1 lb ground beef
1/2 cup diced yellow onion
1 cup salsa
(1) 4 oz can mild chiles – diced
1 pkg taco seasoning
1/2 cup water
2 cups Fritos Corn Chips – to be divided
2 cups shredded cheddar cheese
optional: sour cream, guacamole, diced tomatoes
How To Make Taco-Frito Casserole:
Preheat oven to 350 degrees. In a large sauté pan brown ground beef and drain fat. Add onions and cook for 3 minutes over medium heat. Add salsa, chiles, taco seasoning and water; stir together. Simmer on medium-low heat for 5 minutes, stirring occasionally.
Cover bottom of a 2 quart casserole dish with 1 cup Fritos Corn Chips. Top with ground beef-salsa mixture. Layer the top with the remaining 1 cup Fritos and cover with cheddar cheese. Bake Taco-Frito Casserole uncovered at 350 degrees for 40 minutes. Serve with sour cream, guacamole, diced tomatoes or your favorite Mexican toppings.