Easy Frito Pie Casserole

Let’s talk about the ultimate crowd-pleaser that combines everything you love about tacos with the irresistible crunch of Fritos! This Easy Frito Pie Casserole is what happens when comfort food gets an upgrade – layers of seasoned ground beef, melty cheese, and those addictive corn chips that somehow make everything taste better.

What makes this casserole special is how it transforms simple ingredients into something that tastes like it took hours to make (when really, you’ll have it in the oven in about 10 minutes). The enchilada sauce adds a rich depth while the kidney beans and corn bring heartiness that makes this dish satisfying enough to silence even the hungriest family members. And that cheesy top layer? Pure melty perfection.

Ingredients

For the base:

• 1 pound Ground Beef
• 1 small Onion, finely chopped
• 1 packet Taco Seasoning + water as directed on packet
• 1 (15 ounce) can Kidney Beans, drained and rinsed
• 1 cup Corn Kernels, frozen is best
• 1 (15oz) can Enchilada Sauce
• 1 (10.25 oz) bag Fritos
• 2 cups Sharp Shredded Cheddar Cheese

For serving:

• Green onions, sliced
• Shredded Lettuce
• Black olives, sliced
• Avocado, diced
• Sour Cream

Steps

1. Preheat oven to 350°F (175°C). Take ¾ of the bag of Fritos (about 7-8 ounces) and spread them evenly across the bottom of a 9×13 inch baking dish. Make sure to create an even layer – this forms your crunchy base that will partially soften under the meat mixture, creating that perfect texture contrast.
2. Heat a large skillet over medium-high heat. Add the ground beef and onion, breaking the meat into small crumbles with a wooden spoon. Cook for 7-8 minutes until the beef is no longer pink and the onions have softened and become translucent. Drain excess fat if needed – leaving too much fat can make your casserole greasy.
3. Reduce heat to medium. Add the taco seasoning plus the amount of water specified on the packet (typically ¾ cup). Stir thoroughly to coat the meat mixture and simmer for 3-4 minutes until the liquid has reduced and the sauce has thickened. You’ll know it’s ready when you drag a spoon through and it leaves a momentary trail.
4. Add the enchilada sauce, drained kidney beans, and corn to the skillet. Stir until everything is well combined and heated through, about 2-3 minutes. This is your flavor base – taste and adjust seasonings if needed before adding to the casserole.
5. Carefully pour the hot meat mixture over the Fritos layer and use a spatula to spread it into an even layer, making sure to reach the corners. Immediately sprinkle the 2 cups of shredded cheese evenly over the top while the mixture is still hot.
6. Bake uncovered for 15-20 minutes until the cheese is completely melted and bubbly around the edges. Watch closely after the 15-minute mark – overbaking can dry out the casserole. The edges should be just beginning to brown.
7. Remove from oven and let stand for 5 minutes before serving. This resting time allows the layers to set slightly, making it easier to portion. Serve topped with the remaining Fritos for extra crunch and your choice of toppings like sour cream, green onions, lettuce, black olives, and avocado.

Smart Swaps

• Use ground turkey instead of beef (same amount) for a lighter option with 50% less fat
• Substitute black beans for kidney beans for a different flavor profile and slightly higher fiber content
• Try pepper jack cheese instead of cheddar for a spicier kick
• Replace half the Fritos (about 5 oz) with crushed tortilla chips for a milder corn flavor

Make It Diabetes-Friendly

• Use lean ground turkey (93% lean) instead of beef to reduce fat and calories
• Reduce Fritos to 5 oz total (half the amount) and mix with 2 cups of crushed high-fiber tortilla chips to lower the glycemic impact
• Substitute reduced-sodium taco seasoning or make your own with 1 tbsp chili powder, 1 tsp cumin, ½ tsp paprika, ¼ tsp garlic powder, ¼ tsp onion powder, and ¼ tsp oregano
• Use ½ cup of cheese in the casserole and reserve ¼ cup for topping individual portions to reduce overall fat and calories
• Serve with non-starchy toppings like extra lettuce, diced tomatoes, and 2 tbsp Greek yogurt instead of sour cream

Pro Tips

• For maximum crunch, crush about ¼ of the Fritos for the base layer and leave the rest whole
• Prepare the meat mixture up to 24 hours ahead and refrigerate, then just assemble and bake when ready to serve
• For a spicier version, add 1-2 diced jalapeños to the beef mixture or use hot enchilada sauce
• Let the casserole rest for 5-10 minutes before serving to make cleaner portions that hold together better