There’s something about settling in on a chilly evening and pulling a warm casserole from the oven that feels like a quiet celebration of simple pleasures. I remember the first time I tried this Frito Pie Casserole—it was one of those rushed weeknights where dinner had to be both quick and comforting. The house smelled like toasted spices mingling with the buttery crunch of corn chips, and I couldn’t resist sneaking a taste before it even cooled down. Somewhere between the sharp cheddar melting into the beef and the tangy salsa topping, I realized this wasn’t just any casserole. It was that perfect blend of crunch and gooeyness, spicy and familiar, and honestly, I kind of wished I’d doubled the recipe.
It’s funny how a dish like this becomes a little ritual. The layered textures, the bubbling cheese, and even the slight messiness of it all—it’s a reminder that dinners don’t have to be fancy to be memorable. Plus, I usually get a bit distracted by the smell wafting through the kitchen, so the timer going off is sometimes a surprise. But that’s part of the charm, right?
- It combines familiar flavors in a fuss-free way that feels both indulgent and homey.
- The layers of corn chips give a satisfying crunch, though it’s worth noting they soften a bit after baking—that tradeoff is kind of the point.
- It’s a crowd-pleaser without demanding hours in the kitchen, perfect for busy weeknights.
- The topping salsa adds a bright, fresh note that balances the richness.
If you’re hesitant about casseroles feeling too heavy, this one strikes a nice balance. It’s hearty but not overwhelming, and you can always tweak the spice level to suit your mood.
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Frito Pie Casserole with Ground Beef and Corn Chips
- Total Time: 45 minutes
- Yield: 6 1x
Description
A comforting and hearty casserole combining seasoned ground beef, corn chips, and melted cheese, topped with salsa for a delicious twist on the classic Frito pie.
Ingredients
1 pound ground beef
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (15-ounce) can chili beans, drained and rinsed
1 (10-ounce) bag Fritos corn chips
2 cups shredded sharp cheddar cheese
1 cup salsa
2 tablespoons vegetable oil
Instructions
Preheat the oven to 350°F (175°C).
Heat the vegetable oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 7-8 minutes.
Drain any excess fat from the skillet.
Stir in the chili powder, ground cumin, paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the drained chili beans and stir to combine. Cook for 2 minutes until heated through.
Remove the skillet from heat.
In a 9×13-inch casserole dish, spread half of the Fritos corn chips evenly on the bottom.
Layer half of the ground beef mixture over the corn chips.
Sprinkle 1 cup of shredded cheddar cheese evenly over the beef layer.
Repeat the layers: remaining corn chips, remaining ground beef mixture, and remaining shredded cheddar cheese.
Pour the salsa evenly over the top layer of cheese.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Don’t worry about fancy equipment here—a simple oven-safe dish and a skillet are all you need. I like serving this with a crisp green salad or some steamed veggies to brighten the plate. Sometimes I toss in a handful of jalapeños or swap the cheddar for pepper jack, but honestly, I haven’t tested all these variations enough to swear by them. If you prefer a little extra heat or a creamier texture, it’s easy to adjust on the fly.
FAQ
Q: Can I make this ahead of time?
Yes, you can assemble the casserole and refrigerate it for a few hours before baking, just add a few extra minutes to the bake time if it’s chilled.
Q: What if I don’t have Fritos?
Other sturdy corn chips or even tortilla chips can work, but the signature crunch may vary.
Q: Can I use ground turkey instead of beef?
Definitely. The spices will still shine through, though the flavor will be a bit lighter.
Q: How long does it keep?
Store leftovers covered in the fridge for up to three days; reheating in the microwave works well.
When dinner calls for something comforting but effortless, this Frito Pie Casserole answers. Give it a try tonight—you might find it becoming your go-to cozy meal.