Beef,  Main Course,  Mexican/Latin

Fritos Casserole

There was no way on earth I intended to make a Fritos Casserole, never mind admit that I did and share it. 

It just happened. 

And it was good and tasty and our Facebook friends asked for the recipe.  Which I made up as we went along. 

But here it is.

Fritos Casserole from Lemony Thyme
Fritos Casserole2
Frito Casserole

All my best,
xo Libby

Fritos Casserole

Libby with Lemony Thyme
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6


  • 1 lb. ground beef
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/4 tsp. salt
  • 1 small onion diced
  • 1 jalapeno diced
  • 1 can Ro*tel canned tomatoes with chiles
  • 1 can Ranch beans we used Bush’s Texas Rancheros Grillin’ Beans
  • 1 1/2 cup shredded cheese Mexican blend, divided
  • 1/2 cup fresh cilantro leaves
  • 3 cups Fritos corn chips
  • top with shredded cheese diced red onion, fresh cilantro, sour cream


  • Preheat oven to 350 degrees. Spray a 2-quart casserole dish with cooking spray.
  • In a large skillet, brown ground beef. Drain off fat. Season with cumin, chili powder and salt. Remove from skillet.
  • Add diced onion and jalapeno to skillet and sauté until tender. Remove from heat. Return browned meat to skillet. Add Ro*tel, beans, 1 cup of cheese, cilantro, and corn chips. Gently fold all ingredients until well combined. Pour into prepared casserole dish. Sprinkle with about 1/4 cup of cheese. Bake for 20 minutes or until hot throughout.
  • Serve with shredded cheese, diced red onion, fresh cilantro, sour cream.


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