The lunchroom classic, all grown up in casserole form! This is a (very quick + easy!) taco-flavored beef and bean chili, topped with Fritos and cheese and broiled until crisp and melty. Top with your favorite taco accoutrements.
Prep Time15mins
Cook Time15mins
Total Time30mins
Course: Dinner, Main Course
Cuisine: Mexican
Servings: 4
Author: Mandy Jackson
Ingredients
1poundground beef(80% lean)
1mediumyellow onion,diced
2(1-ounce) packetstaco seasoning
1(29-ounce) canpinto beans(no need to rinse or drain)
1(8-ounce) cantomato sauce
2cupsshredded Mexican cheese
2cupsFritos,plus additional for serving
For topping: diced green/red onion, tomato, shredded lettuce, more cheese, jalapeno, cilantro, sour cream, guacamole
Directions
Heat an oven-save skilet over medium. Add the ground beef, onion, and taco seasoning and cook, breaking up the meat as you go, 5-7 minutes, until the beef is no longer pink and the onions are soft. Add the beans and tomato sauce and stir to combine. Bring to a simmer. Reduce heat to low to maintain a simmer and cook for 10 minutes.Preheat the broiler. Top the beef + beans with 1 1/2 cup of the shredded cheese, then the Fritos, then the remaining 1/2 cup cheese. Place under the broiler for 2-3 minutes, until the cheese is melted and beginning to brown. Top with your desired toppings and serve immediately, with additional toppings on the side.
Notes
Making ahead: You can make the beef + beans, then refrigerate or freeze until ready to use. Reheat on the stovetop or in a casserole dish in the oven, and top with the cheese and Fritos and broil just before serving.
Did you make this recipe?Mention @itsmandyjackson on instagram so I can admire + share it!