Fritos Pie Casserole with Seasoned Ground Beef and Black Beans
This hearty casserole transforms the classic Fritos pie into a family-friendly baked dish that's perfect for weeknight dinners or casual gatherings. Seasoned ground beef and black beans are layered with crunchy Fritos corn chips and melted Mexican cheese blend, then baked until bubbly. The combination of savory taco-seasoned meat, creamy melted cheese, and crispy corn chips creates satisfying textures in every bite. Served with cool sour cream and guacamole, this crowd-pleasing casserole brings together familiar Tex-Mex flavors in an easy one-dish format that kids and adults will love.
Ingredients
- 1 lb lean ground beef, at least 80%
- 1 cup onions, chopped
- 1 packet Old El Paso Original Taco Seasoning Mix, 1 oz
- ⅝ cup water
- 1 can Old El Paso Mild Red Enchilada Sauce, 19 oz
- 1 can Progresso black beans, 15 oz, drained and rinsed
- 1 bag Fritos corn chips, 9.25 oz, about 5 1/2 cups
- 2 cups shredded Mexican cheese blend, 8 ozMonterey Jack and cheddar mix1:1substitution
Combine equal parts shredded Monterey Jack and cheddar cheese
Full guide → - ¼ cup green onions, chopped
- 1 cup sour cream
- 1 cup refrigerated guacamole
Instructions
- 1
Heat oven to 350°F and spray 13x9-inch glass baking dish with cooking spray
- 2
Cook beef and onions in 12-inch nonstick skillet over medium-high heat, stirring frequently, until brown then drain
- 3
Stir in seasoning mix and water, heat to boiling, then reduce heat to medium and simmer uncovered 3 to 4 minutes until thickened
- 4
Stir in enchilada sauce and black beans and cook 1 to 2 minutes until heated through
- 5
Place 4 cups of corn chips in single layer in baking dish and top with 1 cup cheese
- 6
Spoon beef mixture over cheese and top with remaining 1 cup cheese
- 7
Bake 18 to 20 minutes until cheese is melted and edges are bubbly
- 8
Top with remaining corn chips and green onions and serve with sour cream and guacamole
Tips
Drain the ground beef thoroughly after browning to prevent a greasy casserole
Let the casserole rest for 5 minutes after baking to allow the cheese to set slightly before serving
Reserve some corn chips to add on top after baking for extra crunch
Good to Know
Refrigerate leftovers covered for up to 3 days
Can assemble casserole up to 1 day ahead, cover and refrigerate, then bake as directed adding 5-10 minutes
Serve hot directly from baking dish with sour cream and guacamole on the side
Common Mistakes
Don't skip draining the beef to avoid excess grease pooling in the casserole
Don't overbake or the corn chips will become soggy
Substitutions
Combine equal parts shredded Monterey Jack and cheddar cheese
Full guide →FAQ
Can I use different beans in this casserole?
Yes, pinto beans, kidney beans, or refried beans all work well. Just drain and rinse canned beans or use about 1 1/2 cups of refried beans.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the whole casserole covered in a 350°F oven.
Can I make this casserole ahead of time?
Yes, assemble the casserole completely, cover and refrigerate up to 1 day ahead. Bake as directed, adding 5-10 extra minutes if needed.