Frito Casserole

This is the kind of casserole that gets assembled in five minutes from stuff you probably already have in the pantry. Layers of Fritos, browned ground beef, chili beans, canned tomatoes, corn, and cheddar cheese stack up twice, get doused with tomato sauce, and microwave until hot and bubbly.

The Fritos in the middle layers soften just enough to soak up the bean and tomato juices while the ones on top stay crunchy. That contrast between the soft, saucy layers and the crispy corn chip topping is what keeps people coming back to this recipe.

Brown and drain the beef beforehand so it’s ready to layer. Everything else comes straight from the can.

Pro Tips

• Drain the ground beef well after browning. Excess grease makes the casserole soggy and the Fritos lose their crunch faster
• Layer the cheese between the layers, not just on top. Melted cheese throughout holds everything together when you scoop out a serving
• Top with the final handful of cheese after microwaving so it melts from the residual heat without overcooking
• A few shakes of hot sauce between layers adds a slow heat that builds with each bite

Variations

• Oven method: Bake at 350°F (175°C) for 25-30 minutes instead of microwaving for crispier edges
• Turkey swap: Use ground turkey instead of beef for a lighter version
• Walking taco style: Skip the casserole dish entirely and serve the layers in individual Frito bags slit open on the side