Frito Taco Bake

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!

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

1. In a large skillet on medium-high heat, crumble and cook ground beef until no longer pink. Drain or remove excess grease. 

2. Season the cooked beef with dried minced onion and taco seasoning. 

3. 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.

4. To a 13”x9” baking dish, add an even layer of half of the corn chips followed by half of the cheese.

5. Spoon the meat mixture carefully on top, maintaining the integrity of the bottom chips and cheese layers.

6. Sprinkle the remaining cheese evenly on top. 

7. 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 Chili Pie
• Beef Tamale Pie
• Sloppy Joe Pie
• Fresh Pico de Gallo