Frito Taco Casserole

Name: Frito Taco Casserole (Frito Taco Pie)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1-1 1/2 pound ground beef; 2 tablespoons dried minced onion; 2 tablespoons taco seasoning; 10 ounce can enchilada sauce; 15.1 ounce can taco fiesta beans (rinsed and drained); 16 ounce jar salsa; 9.25 ounces Fritos Corn Chips (divided ); 8 ounces shredded Monterey Jack and cheddar cheese blend; Optional Garnishes: cilantro, sour cream, pico de gallo, chopped jalapeños, sliced olives, guacamole, sliced avocado

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This Frito Taco Casserole has the best of everything! It takes 15 minutes to prepare before baking in the oven. It’s crunchy, savory, cheesy, full of amazing flavors! Made with ground beef, salsa, taco seasoning, beans, and cheese this is a foolproof family meal in my household.

A plate topped with Frito taco pie, sour cream and pico de gallo.

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 one. This recipe is a Walking Taco on a larger scale and it’s loaded with incredible flavors!

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If you’re a fan of tacos, tamales and enchiladas, this Frito Taco Casserole 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! It’s also excellent with Guacamole and shredded lettuce. Mark my words, your family is going to love it!

Once you fall in love with this casserole, you’ll want to try make Frito Chili Casserole and Taco Pasta!

Table of Contents

Why You’ll like this Recipe

Super Easy to Make: This easy casserole recipe perfect for busy weeknights, and one the entire family will love!
Easily to Customize: The ingredients are versatile and toppings fun to get creative with!
Perfect for any Occasion: Besides a family favorite, this hearty casserole is also excellent for game day or your next taco Tuesday celebration.
Incredible Flavors: Taco casserole with Fritos has your favorite taco, tamale and enchilada flavors combined in one delicious dish!

Frito Taco Bake vs. Walking Taco

A Walking Taco typically consists of seasoned taco meat, shredded cheese, lettuce, tomatoes, and other taco toppings and is served in individual bags of corn chips, such as Doritos or Fritos. The bag is opened, and the toppings are layered directly into the bag, creating a portable and convenient way to enjoy taco flavors.

On the other hand, Frito Taco Casserole has the flavors of a walking taco with some added ingredients and different preparation. It starts with a base of Frito corn chips and is layered with cheese, a seasoned saucy meat blend, more cheese and a final layer of Fritos. It is then baked in the oven. There are similar versions called Frito Taco Pie or Taco Bake Casserole.

The two have similar ingredients, just prepared and served differently. You could also call this a “walking taco casserole recipe” or “walking taco bake.”

Ingredients for Frito Taco Casserole

Ingredient Amounts Listed in the Recipe Card Below

Ground Beef: The primary protein source and a key flavor contributor. It provides richness, texture, and absorbs the seasoning.
Dried Minced Onion: Adds a concentrated onion flavor to the dish without the texture of fresh onions.
Taco Seasoning: Provides the classic flavor and adds depth and complexity to the ground beef.
Enchilada Sauce: Introduces a saucy and slightly tangy element to the bake.
Taco Fiesta Beans: Adds texture, fiber, and additional protein to the casserole.
Salsa: Brings a burst of freshness, acidity, and a hint of heat to the bake.
Mexican Blend Cheese: Serves as the melty, gooey layer that adds richness and creaminess to the dish and a golden-brown finish when baked.
Fritos Corn Chips: The star ingredient that gives the dish its name. Fritos add a crunchy and salty element to the bake, creating a satisfying contrast to the softer components. They also absorb some of the sauce, adding flavor. You can use the Original flavor or chili cheese Fritos.
Optional: Cilantro and Taco Toppings

The ingredients needed to make Frito Taco pie.

TOOLS YOU’LL NEED

How to Make this Taco Bake Casserole

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

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

Stirring seasoning into ground beef in a skillet.

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.

Stirring enchilada sauce, beans, and salsa into ground beef.

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

Sprinkling cheese on Fritos in a baking dish.

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

Spreading cooked ground beef on Fritos and cheese in a baking dish.

Sprinkle the remaining cheese evenly on top.

Sprinkling cheese on a ground beef mixture in a baking dish.

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.

A baking dish full of Frito taco pie with a bag of Fritos and pico de gallo on the side.

Pro Tips and Substitutions

Switch up the meat. Instead of ground beef, you can also use ground chicken or ground turkey.
Dried or fresh onion works well. Dried minced onion can be substituted with 1/2 cup finely diced vidalia, yellow or white onion. Sauté the onion with the beef until it’s translucent.
Freshly grated cheese is best. 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 in a time crunch. Pepper jack or cheddar cheese also works great.
Use different beans. Taco Fiesta Beans are a seasoned black bean variety that Bush’s Beans makes. If these aren’t available in your area, you can also use plain drained black beans, charro beans, pinto beans, or white beans.
Make homemade taco seasoning. Store bought seasoning works great, but if you prefer a homemade version, simply mix together these ingredients and adjust to your preference: 1 tbsp chili powder, ½ tbsp ground cumin, ½ tsp onion powder, ¼ tsp garlic powder, ¼ tsp red pepper flakes, ½ tsp oregano, ½ tsp salt, ½ tsp black pepper.

What to serve with Frito Taco Bake

Any of your favorite taco or enchilada toppings will complement this dish! Some excellent ideas are cilantro, black olives, green onions, hot sauce, sour cream, pico de gallo, chopped jalapeños, sliced olives, guacamole, and sliced avocado.

It’s also excellent with queso (cheese sauce) and chips, refried beans or Jiffy Corn Casserole adding some chopped green chilis or jalapeños to the batter.

Storage & Freezing Instructions

For the Refrigerator: Store leftover casserole in an airtight container in the refrigerator up to 2-3 days. The longer it’s stored, the more compromised the texture of the corn chips become.

Avoid Freezing: This recipe is not ideal for freezing, it will dramatically alter the texture.

Frequently Asked Questions

How do you keep the Fritos from getting soggy?

The Fritos on the bottom layer meld with the cheese and create a tamale like texture. Adding the top Frito layer at the end of the bake time ensures a crunchy topexterior.

Can I use a can of Rotel instead of salsa?

Yes! You can use rotel or any variety of salsa.

Is this Frito Taco Bake 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.

How can I make Frito Taco Bake 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 Frito Taco Bake?

Yes! You can substitute the ground beef with ground beef substitute, your favorite legume variety or chopped vegetables.

Do the corn chips become soggy after the casserole bakes?

Where did the Frito Pie originate

The exact origins of the original recipe for Frito Pie is a great dispute. New Mexico claims it was invented in the 1960s at a Woolworth’s in Santa Fe by a woman named Teresa Hernandez. Texans claim Daisy Doolin, a San Antonio resident and mother of the inventor of Fritos, created this dish in the 1930s.

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