Print
Ingredients
Scale
- 1 pound lean ground beef
- 1 medium onion, chopped
- 1 package (1 oz) taco seasoning
- 2/3 cup water
- 2 cans (10 oz each) enchilada sauce
- 15 ounces pinto beans, drained and rinsed
- 1 bag (about 5 1/2 cups) Fritos chips
- 8 ounces Mexican cheese blend, shredded
- Green onions, sliced (optional)
- Sour cream, for serving
- Jalapeños, for serving
- Cherry tomatoes, chopped, for garnish
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×13-inch baking dish.
- Brown the beef and onions in a skillet, draining excess grease.
- Stir in taco seasoning and water, simmer for 3-4 minutes.
- Add enchilada sauce and beans, mixing well.
- Layer 4 cups of Fritos in the baking dish and top with 1 cup of cheese.
- Spread the beef mixture over the Fritos and top with remaining cheese.
- Bake for about 20 minutes until cheese is melted and bubbly.
- Top with extra Fritos, jalapeños, green onions, and cherry tomatoes. Serve with sour cream.
Notes
Keep an eye on the casserole while baking to prevent over-browning.
For added flavor, you can include diced green chilies in the meat mixture.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 5
- Protein: 25
- Cholesterol: 70