Frito Taco Casserole

Possibly The Most Addicting Thing On The Planet, Fritos Are The Icing On The Cake For This Casserole…

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!

Frito Taco Casserole
Serves 6-8


  • 1 1/4 pounds ground beef
  • 1 (16 oz.) can refried beans
  • 1 (4 oz.) can mild green chiles, diced
  • 2 cups cooked rice
  • 2 cups cheddar cheese, grated, or Mexican cheese blend
  • 2 cups Fritos (or corn chips of your choice), divided
  • 1 cup salsa
  • 1/4 cup water
  • 1 medium yellow onion, chopped
  • 1 (1.25 oz.) package taco seasoning
  • kosher salt and freshly ground pepper, to taste


  1. Preheat oven to 350º F.
    In a large skillet over medium-high heat, brown beef until cooked through and no longer pink.
    Drain fat, reserving 1 tablespoon, and sauté onions until softened and translucent. 6-8 minutes.
    Season with salt and pepper and add taco seasoning. Return beef to pan, then add salsa, chiles and water.
  2. Bring mixture to a boil, then reduce heat to low, cover and simmer for 5 minutes.
    Remove from heat and stir in rice, cheddar cheese, and refried beans, and transfer mixture to a 9×13-inch baking dish.
  3. Top with 1 cup Fritos and bake for 30-35 minutes, or until cheese is melted and dish is warmed through.
    Remove from oven, top with remaining Fritos and serve hot.
Apple Cheesecake
Frito Taco Casserole
Frito Taco Casserole

Recipe adapted from 12 tomatoes

Pasta al Forno with Sugo

Chicken Enchilada Soup