Cuisine: Southwestern
Author: Anita
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
A family favorite Mexican beef and bean casserole topped with ... Fritos!
- 1 lb lean ground beef
- 1 cup chopped onions
- 1 package (1 oz or 3 tbsp) taco seasoning
- ½ tsp ground cumin
- 1 10 can Rotel tomatoes with green chiles
- 7 to 10 oz can red enchilada sauce
- ½ cup hot diced green chiles (optional, if you want hot)
- 1 15 oz can black beans, drained
- 4 cups Fritos corn chips (about 8 oz)
- 2 cups shredded cheddar jack cheese blend (8 oz)
- ½ cup chopped green onions
- 1 cup sour cream
- 1 cup guacamole (or sliced avocado)
- shredded lettuce
- Heat oven to 350 degrees. Spray a 2 to 3 quart glass baking dish with cooking spray - either 13x9 inch or round.
- In a large nonstick skillet, cook the onions and beef over medium high heat until brown; drain. Add seasoning mix, cumin and Rotel tomatoes and simmer uncovered until liquid reduces. Stir in enchilada sauce, green chiles, and black beans; cook 2-3 minutes.
- In the meantime. lightly crush about half the Fritos and spread evenly over the bottom of the baking dish. Cover evenly with 1 cup of the shredded cheese. Bake in oven for 5-8 minutes or until cheese is melted. This will keep the bottom layer of Fritos from getting soggy.
- Spoon the beef mixture over the Frito-cheese layer and top with the remaining 1 cup cheese.
- Bake 20 minutes or until cheese is melted and edges are bubbly. Top with remaining corn chips and green onions. Serve with guacamole and sour cream.
- Enjoy!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/main-courses/casseroles/frito-pie/
3.5.3208