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Easy Frito Pie Casserole

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: American, Mexican
Calories: 199
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup onion chopped
  • 1 lb lean ground beef
  • 1 can kidney beans in mild chili sauce
  • 2 cups canned diced tomatoes undrained
  • 1 can tomato sauce
  • 1 small can crushed green chilis
  • ¾ tsp chili powder
  • 1 ¼ tsp salt
  • ⅛ tsp pepper
  • 1 cup cheddar cheese grated, or more
  • Fritos at least 6 ounces, or more
  • Sour Cream optional garnish
  • Cherry tomatoes sliced, optional garnish

Equipment

  • Large skillet
  • 2-3 qt baking dish

Method
 

  1. Preheat oven to 350℉
  2. In a large skillet, over medium-high heat, saute the beef and onion until the beef is brown and crumbly and the onions soft
  3. Add the remaining ingredients and mix well to combine
  4. Pour into a 2 or 3 quart baking dish, cover with the cheese and then the fritos
  5. 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.