Walking Taco Casserole Fritos (Printable Version)
# What You'll Need:
→ Main components
01 -
500 g ground beef
02 -
1 medium yellow onion, diced
03 -
1 packet (30 g) taco seasoning
04 -
1 can (300 g) Rotel tomatoes with green chilies, drained
05 -
1 can (400 g) pinto beans, rinsed and drained
06 -
1 can (150 g) Mexicorn, drained
07 -
1 can (400 ml) red enchilada sauce
08 -
200 g Mexican blend cheese, shredded
09 -
200 g original Fritos corn chips
# Step-by-Step Directions:
01 -
Preheat oven to 180°C.
02 -
In a large skillet over medium-high heat, cook ground beef and diced onion. Sauté until beef is browned and onion is translucent. Drain excess fat.
03 -
Add taco seasoning to the beef mixture and stir thoroughly. Add drained Rotel tomatoes with green chilies, pinto beans, Mexicorn, enchilada sauce, and 100 g of cheese. Stir until all ingredients are evenly incorporated and heated through.
04 -
In a 33x23 cm baking dish, spread half of the Fritos to cover the bottom. Spoon half of the beef mixture evenly over the chips. Add a second layer with the remaining Fritos, then top with the remaining beef mixture.
05 -
Sprinkle the remaining 100 g of cheese evenly over the casserole. Bake in the preheated oven for 15–20 minutes until the cheese is melted and bubbling.
# Helpful Notes:
01 -
For added freshness, garnish with diced tomatoes, chopped lettuce, or fresh coriander before serving. Serve immediately to maintain chip crunch.