Hi everyone! It’s me, with yet another casserole recipe. What’s wrong with this woman, you ask? I need quick, I need simple and I need delicious. This casserole is all of that and more! What, you couldn’t tell by the horrid photo? This was another one of my wonderful indoor shoots that took place at the dinner table in the evening. I really struggled whether or not to post, but the recipe is top notch so I decided to just go for it.
This Fritos Pie Casserole is amazing and it’s a perfect meal to throw together on a busy weeknight.
This is what I like to call a “dump” casserole. Glamorous name, I know, but I call it that because you are basically “dumping” a mixture of ingredients altogether into a pan.
My husband laughed at the fact that I was even sharing this photo of when I transferred the meat layer to the 9×13″ pan. Because this is a family-friendly blog I won’t mention what he said this looked like. Making casseroles look beautiful on the outside is very difficult. Don’t they always say it’s what’s inside that counts?
And with this recipe, it’s what’s inside that really matters. This is a one-dish wonder for sure! If you’re on a diet, you may want to put this on your “I deserve to be bad today” list.
And because I’m from Wisconsin, I top everything with cheese. You think we’re done? Think again. I repeated these layers one more time!
It’s starting to look a bit better now, isn’t it? I promise that you won’t be disappointed if you try this casserole! I sure hope you do. I also promise that I’ll work on that photo. If I didn’t love casseroles as much as I do, I’d maybe just concentrate on cupcakes. They seem to look beautiful 24/7. Nah, that would be way too boring. Just remember, it’s what’s on the inside that counts!
Fritos Pie Casserole
- 1 can Ro-Tel Original Diced Tomatoes and Green Chiles
- 1/2 cup salsa
- 1.5 lbs. ground beef
- 1/2 cup onions, chopped
- 1 taco seasoning packet (I used Ortega)
- 1 10 oz. can whole kernel corn, drained
- 3/4 cup sour cream
- 4 cups Fritos Scoops, crushed and divided
- 2 cups shredded cheddar cheese, divided
- Preheat oven to 350 degrees.
- Brown the ground beef in a pan with the chopped onions.
- Drain off the grease, return the beef to the pan and mix in the taco seasoning packet.
- Mix in the corn, sour cream, salsa and Ro-Tel and heat through.
- Transfer half of the meat mixture to a 9×13 inch baking pan.
- Add two cups of the crushed Frito scoops.
- Top with 1 cup of the cheese.
- Repeat layers, ending with 1/2 cup of cheese and reserving the other half for later.
- Transfer to preheated oven and bake uncovered for 20 minutes.
- Sprinkle the last 1/2 cup of cheese onto the casserole the last 2-3 minutes of baking time.
- Calories: 2761
- Sugar: 26
- Sodium: 4022
- Fat: 194
- Saturated Fat: 99
- Unsaturated Fat: 74
- Trans Fat: 6
- Carbohydrates: 70
- Protein: 188
- Cholesterol: 748