This Frito Taco Casserole brings together seasoned ground beef, melty cheese, and that irresistible crunch of corn chips in one cozy skillet. I first made this on a Tuesday night when I needed dinner fast, and it's been on repeat ever since. The whole thing comes together in about 40 minutes.
If you're looking for something equally quick and satisfying, you might also love this Black Pepper Chicken Recipe or The Best Beef and Noodles Recipe. The smell of taco seasoning bubbling with tomatoes and garlic fills the kitchen in the best way, and when those Fritos get golden and toasty on top, it's hard not to sneak a bite straight from the pan.
Why You'll Love This Frito Taco Casserole
This Frito Taco Casserole hits every craving. It's cheesy, crunchy, savory, and just a little spicy from the Rotel. You get all the flavors of your favorite walking taco casserole recipe, but baked into one gorgeous pan that's easy to serve and even easier to clean up.
Here's why this one's a winner:
Quick and easy. With just 10 minutes of prep and 30 minutes of cooking, this is one of those easy family dinner recipes that fits into busy schedules without stress.
One pan wonder. Everything cooks in a single oven-safe skillet, which means fewer dishes and more time to relax.
Crowd-pleasing flavor. The combination of taco seasoning, Rotel, salsa, and pinto beans creates a bold, satisfying base that everyone loves.
Customizable toppings. Serve it with sour cream, avocado, jalapeños, or fresh cilantro to make it your own.
Perfect for gatherings. This Frito Taco Casserole recipe is ideal for potlucks, game day, or casual dinners when you want something filling and fun.
The best part? That crunchy Fritos topping. It gets golden and toasty in the oven, adding texture that makes every bite interesting.
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Frito Taco Casserole Ingredients
Here's everything that goes into this cheesy Frito Taco Casserole bake, and why each ingredient matters.
See Recipe Card Below This Post For ingtedient Quantites
- Ground Beef: Forms the hearty base of this casserole and soaks up all the taco flavors beautifully. Using 1 ½ pounds gives you plenty of protein and makes the dish filling enough to serve six people.
- Yellow Onion: Adds a mild sweetness and depth of flavor that balances the richness of the beef. Dicing it small helps it soften quickly and blend into the mixture.
- Garlic: Brings a warm, aromatic note that makes the whole kitchen smell amazing. Fresh garlic tastes best, but you can use jarred minced garlic in a pinch.
- Taco Seasoning: Delivers all those classic taco spices, cumin, chili powder, paprika, and more, in one convenient scoop. You can use store-bought or homemade.
- Pinto Beans: Add creaminess, fiber, and a little extra heartiness to the casserole. Make sure to drain and rinse them so the dish doesn't get watery.
- Rotel Diced Tomatoes with Chilis: This is where the flavor really comes alive. Rotel brings tomatoes, green chiles, and a hint of heat all in one can, giving the casserole a zesty kick.
- Salsa: Adds moisture and extra layers of flavor. Use your favorite kind, whether it's mild, medium, or hot, depending on your heat preference.
- Vegan Shredded Cheese: Melts into the beef mixture and tops the casserole with gooey, golden goodness. If you're not vegan, regular shredded cheddar or Mexican blend works just as well.
- Fritos Corn Chips: The star topping that makes this recipe special. They get crispy and golden in the oven, adding crunch and that classic frito pie taste. Note that not all Fritos flavors are gluten free, so check the package if that matters to you.
How to Make Frito Taco Casserole
This one pan Frito Taco Casserole comes together so easily, you'll have it memorized after the first try.
Preheat oven: Set your oven to 350°F (177°C) so it's ready when you need it. This gives you time to prep the beef mixture without rushing.
Brown the beef: Add the ground beef to a large oven-safe skillet over medium heat. Break it apart with a wooden spoon and cook until it's partly browned, about 5 minutes. You'll see it start to lose its pink color and get a little crispy around the edges.
Cook the aromatics: Toss in the diced onion and minced garlic, stirring them into the beef. Let everything cook together until the onion softens and turns translucent, about 5 minutes. The smell at this stage is incredible. Drain about half of the fat from the pan to keep the casserole from getting greasy.
Add the flavor base: Stir in the taco seasoning, pinto beans, Rotel, and salsa. Bring the mixture to a simmer and let it cook for 5 minutes, stirring occasionally. This gives the flavors time to meld together and the liquid time to thicken slightly.
Melt in the cheese: Remove the skillet from the heat and stir in half of the shredded cheese. It'll melt right into the warm beef mixture, creating a creamy, cheesy base that holds everything together.
Top it off: Sprinkle the remaining cheese over the top of the beef, then scatter the Fritos evenly across the surface. The chips should cover most of the cheese, creating a crunchy top layer.
Bake: Slide the skillet into your preheated oven and bake for 10 to 15 minutes. You'll know it's ready when the cheese is melted and bubbly and the Fritos are toasted and golden.
Serve: Take the pan out of the oven and let it sit for a minute or two. Serve it hot with your favorite taco toppings like sour cream, diced tomatoes, avocado, or fresh cilantro.
Substitutions and Variations
This oven baked Frito Taco Casserole is super flexible, so feel free to make it your own.
Swap the protein. Use ground turkey, ground chicken, or even plant-based ground meat instead of beef. Just adjust the cooking time if needed, turkey tends to cook a little faster.
Try different beans. Black beans, kidney beans, or refried beans all work well in place of pinto beans. Refried beans will make the casserole a little creamier.
Change the cheese. Use cheddar, Monterey Jack, pepper jack, or a Mexican blend. Pepper jack adds a nice kick of heat.
Go gluten free. Make sure your Fritos are certified gluten free and check your taco seasoning for any hidden gluten.
Add veggies. Stir in diced bell peppers, corn, or zucchini with the beans for extra nutrition and color.
Make it spicier. Add diced jalapeños, hot sauce, or use a spicier salsa and taco seasoning.
Use Doritos instead. Swap the Fritos for crushed Doritos to make a dorito taco casserole. Nacho cheese or Cool Ranch both work great.
Equipment For Frito Taco Casserole
Having the right tools makes this Frito Taco Casserole even easier.
- Large oven-safe skillet: This is essential since the casserole cooks and bakes in the same pan. Cast iron works beautifully, or use any skillet that can go from stovetop to oven.
- Cutting board and knife: For chopping the onion and mincing the garlic.
- Wooden spoon or spatula: Perfect for breaking up the beef and stirring everything together without scratching your skillet.
- Measuring cups and spoons: To keep your ingredient amounts accurate and consistent.
- Oven: Obviously, but make sure it's preheated so the casserole bakes evenly.
Storage and Reheating Tips
This Frito Taco Casserole keeps well if you store it properly.
Before storing: Remove the Fritos and any fresh toppings from the casserole. When stored together, the chips get soggy and lose their crunch.
Refrigerate: Transfer the beef mixture to an airtight container and store it in the fridge for up to 4 days. Keep the Fritos in a separate bag or container.
Reheat: Warm the beef mixture in a skillet over medium heat or in the microwave until heated through. Top with fresh Fritos and your favorite toppings right before serving.
Freeze: You can freeze the cooked beef mixture (without Fritos) for up to 3 months. Thaw it in the fridge overnight, then reheat and top with fresh chips.
Serving Suggestions
This Frito Taco Casserole is hearty enough to stand on its own, but a few simple sides make it even better.
Fresh toppings. Set out bowls of sour cream, diced avocado, chopped cilantro, sliced jalapeños, and lime wedges. Let everyone build their own perfect bite.
Simple side salad. A light Cucumber Tomato Salad adds a refreshing, crisp contrast to the richness of the casserole.
Mexican rice. Serve it alongside fluffy cilantro-lime rice or Spanish rice for a more filling meal.
Chips and salsa. Keep extra Fritos or tortilla chips on the table for scooping up any leftover cheese and beef.
Expert Tips
Drain the fat. Don't skip draining at least half the fat after browning the beef. It keeps the Frito Taco Casserole from being greasy and lets the other flavors shine.
Don't overbake. Watch the casserole closely during the last few minutes. You want the cheese melted and the Fritos golden, not burnt.
Use room temperature cheese. It melts more evenly and blends into the beef mixture better than cold cheese straight from the fridge.
Add Fritos last. Wait until just before baking to add the chips so they stay as crispy as possible.
Let it rest. Give the Frito Taco Casserole a minute or two out of the oven before serving. This helps everything set up slightly and makes it easier to scoop.
Customize the heat. Taste your Rotel and salsa before adding them. If they're mild and you want more kick, add a pinch of cayenne or some diced jalapeños.
FAQ
What are the three ingredients in taco casserole?
The three main ingredients in most Frito Taco Casserole are ground beef, taco seasoning, and cheese. From there, you can add beans, tomatoes, salsa, and toppings to build flavor. In this version, we also use Fritos for that signature crunchy topping. My tip: don't skip the Rotel, it adds so much flavor with just one can.
What's the secret to flavorful taco meat?
The secret is seasoning it well and letting it cook long enough to develop flavor. Use a good taco seasoning blend, add aromatics like onion and garlic, and let the meat simmer with tomatoes and salsa so it soaks up all those spices. Draining some of the fat also helps the seasoning stick better. My family trick: let the mixture simmer for a full 5 minutes so the flavors really meld together.
What do you put in a taco casserole?
A Frito Taco Casserole usually includes seasoned ground beef, beans, cheese, and some kind of crunchy topping like tortilla chips or Fritos. You can also add salsa, diced tomatoes, corn, peppers, and sour cream. This version uses pinto beans, Rotel, salsa, and Fritos for a classic frito pie flavor. My go-to: always top with fresh cilantro and a squeeze of lime.
What is a traditional Mexican casserole?
Traditional Mexican casseroles vary, but popular ones include enchilada casserole, chilaquiles, and Mexican lasagna. They typically feature layers of tortillas, seasoned meat, beans, cheese, and salsa or enchilada sauce. While this Frito Taco Casserole is more Tex-Mex inspired than traditional Mexican, it captures those same bold, comforting flavors. My recommendation: if you love authentic flavors, try making Authentic Mexican Tamales next.
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Pairing
These are my favorite dishes to serve with Frito Taco Casserole
Frito Taco Casserole
Ingredients
- 2 pounds ground beef use lean or regular whichever you prefer
- ⅔ cup yellow onion finely diced for even cooking
- 4 cloves garlic minced very small
- 2 ⅔ tablespoons taco seasoning store-bought or homemade blend
- 21 ounces pinto beans drained and rinsed well
- 13 ounces diced tomatoes with green chiles undrained for extra flavor
- ⅔ cup salsa use mild or hot depending on preference
- 2 cups shredded vegan cheese divided melts well
- 4 cups corn chips crushed slightly choose a sturdy brand
Instructions
- Set the oven to 350°F (177°C) so it's ready to go.
- Place the ground beef in a large oven-safe skillet over medium heat and cook, breaking it up, until it's partially browned, about 5 minutes.
- Stir in the onion and garlic and continue cooking until the onion turns soft, then carefully drain off about half of the rendered fat.
- Sprinkle in the taco seasoning, then add the beans, diced tomatoes, and salsa, and let everything come to a gentle simmer for about 5 minutes, stirring now and then.
- Take the skillet off the heat and mix in half of the shredded cheese until it melts into the mixture.
- Scatter the rest of the cheese over the top and finish by layering the corn chips evenly across the surface.
- Slide the skillet into the oven and bake for 10-15 minutes, until the cheese is fully melted and the chips are lightly toasted.
- Bring it to the table right away and serve with your favorite taco toppings.
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