This Frito Taco Bake has the best of everything! It’s crunchy, savory, cheesy, full of flavor and oh so delicious!
One of the things I look forward to most about fall and football is Walking Tacos! They are a tailgate must and I never stop at 1. This recipe is a Walking Taco on a larger scale and it’s loaded with incredible flavors!
If you’re a fan of tacos, tamales and enchiladas, this Frito Taco Bake has the deliciousness of all of them in one dish! Its level of heat and toppings are easily customizable. My favorite toppings are sour cream and Fresh Pico de Gallo! Mark my words, your family is going to love it!
Table of Contents
What You’ll Need
Ingredient Amounts Listed in the Recipe Card Below
- Ground Beef
- Dried Minced Onion
- Taco Seasoning
- Enchilada Sauce
- Taco Fiesta Beans
- Salsa
- Mexican Cheese Blend
- Optional: Cilantro and Taco Toppings (see recipe)
Tools You’ll Need
- Large Skillet
- Meat Chopper
- Can Opener
- Colander (optional)
- 13”x9” Baking Dish
- Serving Spoon
Why You’ll like this Recipe
- It’s simple to make and one the whole family will love!
- The ingredients are versatile and toppings fun to get creative with!
- It immediately gives you cozy, fall football, tailgating feels!
- It has your favorite taco, tamale and enchilada flavors combined in one delicious dish!
How to Make this Recipe
- In a large skillet on medium-high heat, crumble and cook ground beef until no longer pink. Drain or remove excess grease.
- Season the cooked beef with dried minced onion and taco seasoning.
- Stir in enchilada sauce, beans and salsa. Bring to a boil, then reduce the heat to a simmer. Allow the mixture to simmer 5 minutes.
- To a 13”x9” baking dish, add an even layer of half of the corn chips followed by half of the cheese.
- Spoon the meat mixture carefully on top, maintaining the integrity of the bottom chips and cheese layers.
- Sprinkle the remaining cheese evenly on top.
- Bake uncovered for 20 minutes. Carefully add the remaining corn chips to the top. Bake an additional 10 minutes. Optional, garnish with cilantro. Serve alongside your favorite taco toppings.
Tips and Substitutions
- Ground beef can be substituted with ground chicken or ground turkey.
- Dried minced onion can be substituted with ½ cup finely diced vidalia, yellow or white onion.
- The pre-grated cheese is packaged with anti-caking agents, so I recommend freshly grated cheese for optimal melting. However, pre-grated can work too.
- Any of your favorite taco or enchilada toppings will compliment this dish! Some excellent ideas are cilantro, sour cream, pico de gallo, chopped jalapeños, sliced olives, guacamole and sliced avocado.
- If you prefer a homemade taco seasoning, here is a substitute: 1 tbsp chili powder, ½ tbsp cumin, ½ tsp onion powder, ¼ tsp garlic powder, ¼ tsp red pepper flakes, ½ tsp oregano, ½ tsp salt, ½ tsp black pepper.
Storage
- Store leftover in an air-tight container in the refrigerator up to 2-3 days. The longer it’s stored, the more compromised the texture of the corn chips become. This recipe is not ideal for freezing.
Frequently Asked Questions
- Can I use a can of rotel instead of salsa?
- Yes! You can use rotel or any variety of salsa.
- Is this recipe spicy?
- This recipe can be anywhere from mild to spicy. The level of spice depends on the variety of products you choose. The heat level can be adjusted with the taco seasoning, salsa, enchilada sauce and beans you choose.
- Is this recipe gluten-free?
- The ingredients I used are all gluten-free. Not all taco seasonings are gluten-free, so make sure to check its label as well as all of your ingredients to ensure your brands are gluten-free as well.
- Can I make a vegetarian version of this recipe?
- Yes! You can substitute the ground beef with ground beef substitute, your favorite legume variety or chopped vegetables.
More Recipes Like This
Frito Taco Bake
Ingredients
- 1-1 ½ lb ground beef
- 2 tablespoon dried minced onion
- 2 tablespoon taco seasoning
- 10 oz can enchilada sauce
- 15.1 oz can taco fiesta beans rinsed and drained
- 16 oz salsa
- 9.25 oz Fritos Corn Chips divided
- 8 oz shredded Monterey Jack and cheddar cheese blend
- Optional Garnishes: cilantro, sour cream, pico de gallo, chopped jalapeños, sliced olives, guacamole, sliced avocado
Instructions
- Preheat oven to 350°F.
- In a large skillet on medium-high heat, crumble and cook ground beef until no longer pink. Drain or remove excess grease.
- Season the cooked beef with dried minced onion and taco seasoning.
- Stir in enchilada sauce, beans and salsa. Bring to a boil, then reduce the heat to a simmer. Allow the mixture to simmer 5 minutes.
- To a 13”x9” baking dish, add an even layer of half of the corn chips followed by half of the cheese. Spoon the meat mixture carefully on top, maintaining the integrity of the bottom chips and cheese layers. Sprinkle the remaining cheese evenly on top.
- Bake uncovered for 20 minutes. Carefully add the remaining corn chips to the top. Bake an additional 10 minutes. Serve alongside your favorite taco toppings.
Michelle Richardson
I made the Frito Taco Bake for my family tonight and they devoured it! Thank you for sharing an all ages recipe - from 3 years old to 70, all thought it was delicious. 😊
Laura Ashley
That is FANTASTIC!! I'm so excited you made it and that it was loved by all! It means a lot to me!!
Leslie Hampton
You are lovely! I really enjoy videos and recipes. You make me proud to also be from southeastern Kentucky! Dolly for president 😉
Laura Ashley
Aww!! 🙂 That is just the sweetest!! THANK YOU so much! It really means a lot to me!
Lara Smith
Can you make ahead and store in the refrigerator until you are ready to bake it?
Laura Ashley
I'd say you could, but I haven't tried to know for sure. It's best fresh versus reheating, so I'd say probably freshly made is best. 🙂