Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 1 packet taco seasoning
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 bag (9-10 ounces) Fritos corn chips
- 2 cups shredded cheddar cheese
- Optional toppings: sour cream, salsa, guacamole, chopped tomatoes, and green onions
Instructions
- Brown the ground beef and chopped onion in a skillet over medium heat and drain excess grease.
- Add taco seasoning, kidney beans, corn, and diced tomatoes to the skillet; stir and let simmer for 5 minutes.
- Preheat oven to 350°F (175°C). Spread half of the Fritos in a baking dish.
- Layer the meat mixture over the Fritos, sprinkle with half the cheese, top with remaining Fritos and cheese. Bake for 20-25 minutes until cheese is melted and bubbly.
Notes
- Don’t overcook to avoid burning the Fritos.
- Customize fillings with black beans, rice, or different cheeses.
- Add cayenne pepper for extra heat.
- Serve with toppings like sour cream, salsa, and guacamole.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Omnivore
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg