Taco Casserole with Fritos

Taco Casserole with Fritos recipe is pure comfort food! It has all of the flavors of a walking taco, wrapped up in a hearty casserole.

taco casserole with fritos on a small white plate, topped with lettuce and tomato.

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!

This recipe, pulled from a 1980s church cookbook, 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.

The Fritos get soft (like corn tortillas) in a taco-spiced sauce. The ground beef makes it hearty. It’s loaded with corn and olives. The top is cheesy and gooey. It’s truly casserole perfection.

And, you can make it ahead of time!

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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 for taco casserole with fritos on a white table.

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.

ground beef, onions, and a wooden spoon in a large black skillet.

Add the taco seasoning, tomato sauce, undrained can of corn, olives, and beef broth. Stir and cook for 3 minutes.

ground beef and corn in a red sauce in a skillet.

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.

unbaked taco casserole topped with shredded cheese in a white casserole dish.

Bake the casserole for 25 minutes at 350°F.

Remove from the oven and top with shredded lettuce and chopped tomato. Serve!

taco casserole topped with lettuce and tomato in a white casserole dish.

Can I make It ahead of time?

Taco Casserole can be made up to 24 hours in advance of baking it. Prepare the casserole as directed, but cover it with plastic wrap instead of baking it. Refrigerate for up to one day.

When you’re ready to serve it, bake as directed, adding 5–10 minutes to the baking time.


  • Don’t like olives? Just omit them!
  • Substitute ground turkey for the ground beef.
  • Sprinkle homemade or store-bought pico de gallo on top in place of the tomatoes.
  • Use 1 cup of defrosted frozen corn in place of the canned corn.
piece of taco casserole on a small white plate next to a fork.

Leftovers and storage

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:

📖 Recipe

taco casserole with fritos on a small white plate, topped with lettuce and tomato.

Taco Casserole with Fritos

Published by Kate
Made with Fritos, ground beef, corn, and olives, this taco casserole tastes like a walking taco, but in casserole form!
5 from 10 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 367 kcal


  • 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


  • 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.



Remember not to drain the corn! The liquid goes into the casserole for this recipe. 
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. 
Make it ahead: you can assemble the casserole up to 24 hours in advance. Cover and refrigerator it until you’re ready to bake it. Add 5–10 minutes to the baking time. 


Calories: 367kcalCarbohydrates: 24gProtein: 18gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 50mgSodium: 681mgPotassium: 412mgFiber: 2gSugar: 2gVitamin A: 331IUVitamin C: 3mgCalcium: 159mgIron: 2mg
Keyword taco casserole
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