Ingredients
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 yellow onion, diced
Seasoning and Sauces
- 1½ tablespoons taco seasoning
- 3 tablespoons water
- 1 cup canned diced tomatoes (or Rotel tomatoes)
- ½ cup chunky salsa
- 3 ounces cream cheese
- Salt and freshly ground black pepper, to taste
Chips and Cheese
- 2 cups Fritos corn chips (divided: 1 cup whole, 1 cup crushed)
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
Toppings
- 1 cup chopped iceberg lettuce
- 1 cup cherry tomatoes, quartered
- ¼ cup sliced black olives
- ¼ cup sliced spring onion
Instructions
- Preheat the oven. Preheat your oven to 350ºF and spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Prep onions and crush Fritos. Peel and dice the yellow onion. Place 1 cup of Fritos corn chips in a zip-lock bag and crush them using a rolling pin to use later as a crunchy topping.
- Cook the beef. Heat olive oil in a large skillet over medium-high heat. Add the ground beef, season lightly with salt and pepper, and cook until browned. Drain any excess liquid for a leaner result.
- Add onions. Add the diced onion to the skillet with beef and cook, stirring frequently, for 3-4 minutes until the onions become soft and translucent.
- Season the beef mixture. Stir in the taco seasoning and water, cooking the mixture for 3 minutes to let the flavors meld.
- Add remaining ingredients and simmer. Incorporate the canned diced tomatoes, chunky salsa, and cream cheese. Reduce heat to medium-low and stir gently until the cream cheese melts completely. Simmer for 8-10 minutes until the sauce thickens slightly. Taste and adjust seasoning with salt and pepper as needed.
- Assemble the casserole. Spread 1 cup of whole Fritos evenly at the bottom of the prepared baking dish. Layer the flavorful beef mixture over the chips, then evenly sprinkle shredded cheddar and Monterey Jack cheeses along with the crushed Fritos chips on top.
- Bake the casserole. Cover the dish with aluminum foil and bake for 15-20 minutes. Then remove the foil and bake for an additional 5 minutes until the cheese is bubbly and slightly golden. After baking, let the casserole cool for 10 minutes before serving.
- Serve with fresh toppings. Garnish the casserole with chopped iceberg lettuce, quartered cherry tomatoes, sliced black olives, and sliced spring onions for a fresh crunch and vibrant presentation.
Notes
- For extra heat, add jalapeños or a splash of hot sauce to the beef mixture.
- You can substitute ground turkey or chicken for a leaner option.
- Use gluten-free Fritos to make this dish gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- If you prefer a creamier casserole, stir in additional cream cheese or sour cream before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
