Frito Taco Casserole

This bubbly, cheesy taco skillet topped with crisp corn chips is the kind of cozy dinner that disappears fast.

5 from 1 vote

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Course: dinner, Main Course

Cuisine: American, Tex-Mex

Keyword: frito bake, Frito Taco, Frito Taco Casserole, skillet dinner, taco casserole, weeknight meal

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 740kcal

Cost: $18

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.

Notes

Best enjoyed right away while the chips are still crunchy and the cheese is perfectly gooey. This is one of those crowd-pleasing, scoop-and-serve dinners that feels like a fun weeknight treat.

Nutrition