This cheesy Tex-Mex Frito casserole is the ultimate comfort food—hearty, full of flavor, and ridiculously easy to make. It layers seasoned ground beef, black beans, tomatoes, enchilada sauce, crunchy corn chips, and melty cheese into one sizzling, crowd-pleasing bake. Whether it’s a game night, potluck, or a cozy weeknight dinner, I always come back to this dish when I need something satisfying and bold.
Why You’ll Love This Recipe
I love how this casserole brings all the bold Tex-Mex flavors into one easy-to-assemble dish. The contrast between the savory beef and beans, zesty enchilada sauce, and gooey cheese with the crunch of corn chips on top is unbeatable. It’s perfect for feeding a crowd, great for leftovers, and endlessly customizable depending on what I have in the pantry. Plus, it’s a one-dish wonder that saves me on cleanup.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I preheat the oven to 350 °F (175 °C) and lightly grease a 9×13-inch casserole dish.
In a large skillet over medium heat, I cook the ground beef and diced onion until the beef is browned and the onions are soft. If needed, I drain the excess fat.
I add the minced garlic and stir for about 30 seconds until it smells fragrant.
Next, I stir in the taco seasoning and water and let it simmer until most of the liquid is absorbed.
I add the enchilada sauce, black beans, and undrained diced tomatoes, stirring to combine and heating everything through.
I layer about two-thirds of the Fritos on the bottom of the prepared baking dish.
Then, I sprinkle about one cup of shredded cheese over the chips.
I spoon the beef mixture evenly over the chip and cheese layer.
On top of the beef, I add the remaining cheese.
I bake the casserole uncovered for 18–20 minutes, until bubbly and golden in spots.
After taking it out of the oven, I let it rest for 5–10 minutes before topping it with the reserved Fritos and any of the optional toppings I have on hand.
Servings and timing
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Variations
I sometimes swap ground turkey or chicken for a lighter version.
When I want extra spice, I add chopped jalapeños or a splash of hot sauce to the meat mixture.
For a vegetarian version, I skip the meat and double the beans with extra veggies like corn or bell peppers.
If I want more crunch, I add fresh Fritos only after baking, not before.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. The chips will soften a bit, but the flavor stays strong. When I reheat, I use the oven or toaster oven to bring back a little crispness—about 10–15 minutes at 350 °F. I avoid microwaving unless I’m in a rush, as it makes the chips soggier. I also freeze just the meat and bean mixture separately, then assemble and bake fresh when needed.
FAQs
How do I keep the chips from getting soggy?
I always add the top layer of chips after baking. That way, they stay nice and crunchy right when I’m ready to serve.
Can I make this casserole ahead of time?
Yes, I often prepare the meat mixture a day in advance and store it in the fridge. When I’m ready, I layer everything and bake.
What can I use instead of Fritos?
If I’m out of Fritos, I use any sturdy corn chip. Tortilla chips work too, though they might be slightly less crunchy.
Is this dish spicy?
It’s mild as written, but I can easily kick up the heat with spicier enchilada sauce, jalapeños, or a sprinkle of chili flakes.
Can I freeze the whole casserole?
I don’t recommend freezing the assembled casserole with chips, as they get soggy. Instead, I freeze the beef/bean mixture and assemble it fresh before baking.
Conclusion
This cheesy Tex-Mex Frito casserole is everything I love about comfort food—bold flavors, melty cheese, hearty meat, and just the right crunch. It’s quick to make, perfect for sharing, and totally customizable. Whether I’m feeding family or meal-prepping for the week, this dish never lets me down.
Preheat the oven to 350 °F (175 °C). Lightly grease or spray a 9×13‑inch (or comparable) casserole dish.
In a large skillet over medium heat, cook the ground beef and diced onion until the meat is browned and the onion is softened. Drain off excess fat if needed.
Add minced garlic and cook about 30 seconds until fragrant.
Stir in taco seasoning and water; simmer until most of the liquid is absorbed.
Add the enchilada sauce, drained black beans, and diced tomatoes (with their juices). Stir to combine and heat through.
In the bottom of the prepared casserole dish, spread about two‑thirds of the Fritos (reserve the rest for topping).
Sprinkle about one cup of the shredded cheese over the chips layer.
Pour or spoon the beef/bean/tomato mixture over the chip + cheese layer, spreading evenly.
Top the beef mixture with the remaining cheese.
Bake uncovered for 18–20 minutes, or until the casserole is bubbling and the cheese is melted and golden in spots.
Remove from oven and allow to rest for ~5–10 minutes. Then sprinkle the reserved Fritos on top and add any optional toppings (sour cream, green onions, etc.) just before serving.
Notes
You can substitute ground turkey or chicken instead of beef.
Omit or reduce salt if your chips, beans, or sauces are already high in sodium.
To keep more crunch, add the top layer of chips just before serving rather than baking them.
Leftovers should be stored in the refrigerator, but chips will soften over time.
You can freeze just the meat/bean mixture (without chips or cheese) and assemble fresh when ready to bake.
