Description

This easy taco casserole combines seasoned ground beef, beans, corn, and melty cheese, topped with crunchy Fritos for a delightful Tex-Mex meal that’s ready in just 30 minutes.

Ingredients

Units Scale

1 lb lean ground beef
1 medium yellow onion, diced
2 tablespoons taco seasoning
1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
1 (16 oz) can refried beans
1 (15 oz) can black beans or pinto beans, rinsed and drained
1 cup corn (frozen, canned, or fresh)
2 cups shredded Mexican blend cheese or cheddar cheese
2 cups Fritos corn chips
Optional toppings: sour cream, sliced black olives, chopped fresh cilantro, diced tomatoes, shredded lettuce, guacamole

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Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish.
In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onion is softened. Drain any excess fat.
Stir in the taco seasoning and Rotel. Cook for an additional minute to blend the flavors.
Spread the refried beans evenly in the bottom of the prepared casserole dish.
Layer the black beans and corn over the refried beans.
Add the beef mixture on top of the bean and corn layer.
Sprinkle the shredded cheese evenly over the beef mixture.
Bake in the preheated oven for 15 to 20 minutes, until the casserole is heated through and the cheese is melted.
Remove from the oven and let it rest for 5 minutes.
Just before serving, top with Fritos and your choice of optional toppings.

Notes

For a spicier kick, use hot Rotel or add sliced jalapeños.
To make ahead, assemble the casserole without the Fritos, cover, and refrigerate for up to 48 hours. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, and add fresh Fritos before serving to maintain the crunch.