This classic dish from New Mexico got its start as the original "Walking Taco". While this casserole version may not be as fun as eating out of a bag, it still packs in the flavor and is an easy crowd pleaser.
In a large skillet, over medium-high heat, saute the beef and onion until the beef is brown and crumbly and the onions soft
Add the remaining ingredients and mix well to combine
Pour into a 2 or 3 quart baking dish, cover with the cheese and then the fritos
Bake for 15-20 minutes or until the sauce is bubbly, cheese melted, and fritos a deeper golden brown
Notes
If you like your dish a little spicier, substitute the chilis with chopped jalapenos and add ¼ tsp red pepper flakes
While this dish is absolutely better the next day, the fritos get soggy. Often I plan ahead and the day before I pre-bake the dish for about 10 minutes (minus the cheese and fritos) and then reheat the next day with the toppings and bake for about 30 minutes.