Dinner
Fritos Pie Casserole
Description
Make your comforting dinner casserole even more satisfying by adding your favorite corn chips! Crunchy, cheesy and made ultra-easy with always-on-hand staples like ground beef, onion and black beans, this Fritos™ taco bake is the perfect family weeknight meal. Whip it up in under an hour—and this savory, layered Fritos™ taco pie will have everyone asking for seconds.
Ingredients:
- 1 lb lean (at least 80%) ground beef
- 1 cup chopped onions
- 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 2/3 cup water
- 1 can (19 oz) Old El Paso™ Mild Red Enchilada Sauce
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 1 bag (9.25 oz) Fritos™ corn chips (about 5 1/2 cups)
- 2 cups shredded Mexican cheese blend (8 oz)
- 1/4 cup chopped green onions
- 1 cup sour cream
- 1 cup refrigerated guacamole
Directions:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 12-inch nonstick skillet, cook beef and onions over medium-high heat, stirring frequently, until brown; drain. Stir in seasoning mix and water. Heat to boiling. Reduce heat to medium; simmer uncovered 3 to 4 minutes or until thickened. Stir in enchilada sauce and black beans; cook 1 to 2 minutes or until heated through.
- Place 4 cups of the corn chips in single layer in baking dish. Top with 1 cup of the cheese; spoon beef mixture over cheese, then top with remaining 1 cup cheese.
- Bake 18 to 20 minutes or until cheese is melted and edges are bubbly. Top with remaining corn chips and the green onions. Serve with sour cream and guacamole.
