Taco Casserole with Fritos recipe is an all-in-one meal! It has all of the flavors of a walking taco, wrapped up in a hearty casserole.
Ever heard of a walking taco? It’s a mini bag of Fritos, opened and filled with taco meat and toppings. This Taco Casserole with Fritos is a spin a walking taco, but even easier to make!
I pulled the recipe from a 1980s church cookbook, and it was an absolute winner at my house.
The real stand-out to this casserole is the addition of Fritos corn chips. I’m no stranger to adding chips to my casseroles (like Hot Chicken Salad, Old Fashioned Tuna Casserole, and Dorito Chicken Casserole), and this casserole benefits from it as well. If you’re looking for more salad than casserole, this Taco Salad with Fritos is another oldie but goodie!
This casserole is perfect for switching up the menu for Taco Tuesday. It’s truly casserole perfection (and you can make it ahead!).
Jump to:
My Top tips
- I love serving this casserole with a generous amount of shredded lettuce and diced tomatoes on top. It’s the perfect contrast to the warm, cheesy casserole.
- You can make the casserole up to 24 hours in advance of baking it. See below for more tips on that.
- Don’t like olives? Just leave them out!
- Don’t drain the canned corn! The liquid goes into the casserole.
Ingredients
Check out the recipe card below for a full list of ingredients and quantities!
- The casserole starts with a layer of ground beef, onion, and taco seasoning.
- We’ll add olives and canned corn to the casserole itself, and the lettuce and tomato are for the top (after it bakes).
- The tomato sauce and the beef broth create a rich sauce to soften the Fritos corn chips.
- Shredded cheese goes on top!
How to make Taco Casserole with Fritos
Start by browning the ground beef and chopped onion in a large skillet.
Cook, stirring to break up the beef, until cooked through.
Add the taco seasoning, tomato sauce, undrained can of corn, olives, and beef broth. Stir and cook for 3 minutes.
Stir in the Fritos, and pour in a 13×9 inch casserole dish. The Fritos will soak up the tomato sauce mixture.
Top with the shredded cheese.
Bake the casserole for 25 minutes at 350°F.
Remove from the oven and top with shredded lettuce and chopped tomato. Serve!
What to do with the leftovers
Leftover Taco Casserole with Fritos can be kept in the refrigerator, covered, for up to 4 days. Reheat the leftovers in the microwave or in the oven.
I don’t recommend freezing it, as the texture will be compromised by the freezing/thawing process.
What to serve with Taco casserole
Taco Casserole is a great all-in-one meal, but here are a few ideas to round it out:
- A leafy green salad
- Rotel Guacamole with tortilla chips
- Old Fashioned Cornbread
- Authentic Mexican Rice
📖 Recipe
Taco Casserole with Fritos
Ingredients
- 1 lb ground beef
- 1 small yellow onion, chopped
- 3 tablespoons taco seasoning
- 1 (8 oz) can tomato sauce
- 1 (15 oz) can whole kernel corn, undrained
- 1 (2¼ oz) can chopped black olives, drained
- 1 cup beef broth
- 1 (10 oz) bag Fritos corn chips
- 1 cup shredded Mexican blend cheese
- For the top: shredded lettuce and chopped tomatoes
Instructions
- Preheat oven to 350°F. Grease a 13×9 inch casserole dish with cooking spray.
- Place the ground beef and onion in a large skillet over medium heat. Cook until the beef is cooked through and the onion is soft.
- Add the taco seasoning, tomato sauce, undrained can of corn, olives, and beef broth. Stir to combine and let cook for 3 minutes.
- Stir in the Fritos. Pour the mixture into the greased casserole dish and top with shredded cheese. Bake for 25 minutes. Let sit for 5 minutes before serving.
Video
Notes
- Don’t like olives? You can leave them out.
- You can substitute defrosted frozen corn (1 cup) for the canned corn. Add ⅓ cup water along with the corn if you’re using frozen corn.
- Substitute ground turkey for the ground beef.
- Use homemade or store-bought pico de gallo on top, in place of the tomatoes.
Comments
No Comments