Mexican Frito Casserole
My mom used to make something similar growing up. Always one of my favorites. I added to it tonight and made some changes. Although the picture of ingredients does not include mixed vegetables, they are included. I also garnished it with dried cilantro. Fresh cilantro would work well, too. Although it seems a little involved, it was very easy and quick as long as you have everything prepped and on hand.
1-2 bags Frito’s scoop-size chips.
2-3 lbs ground beef
2 packets taco seasoning
2 large cans refried beans
8-10 oz salsa or to taste
16 oz frozen mixed vegetables, rinsed and drained in colander
4 cups Mexican blend shredded cheese
8 oz taco sauce
12 oz shredded iceberg lettuce
8 oz sour cream, or to taste
8 oz guacamole, or to taste
8 oz chopped onion, or to taste
8 oz chopped tomatoes, or to taste
1 Tb dried or fresh Cilantro, or to taste
In a large skillet, brown ground beef.
Once browned, add packets of taco seasoning into a measuring cup with water per packet instructions (1-1/2 cups of water used tonight) and stir to blend. Add to browned ground beef. Set mixture aside.
Rinse frozen mixed vegetables in a colander to thaw. Drain well. Add to beef mix and stir to blend.
In another saucepan, add cans of refried beans and 3 Tb salsa. Heat until softened. St aside.
Preheat oven to 400 degrees.
In a large, deep casserole, spray cooking oil just to coat bottom. Add 1-1/2 bags Frito scoops. Press to break up just slightly.
Add taco seasoned ground beef and vegetable mixture over Fritos.
Spread refried bean mix over meat mixture in casserole.
Add shredded cheese over top.
Bake in oven 20-30 minutes or until cheese melts and gets bubbly. Remove from oven. Let sit.
Drop temperature in oven to 350.
Spread taco sauce over top in casserole. Return to oven and bake 20 minutes. Remove from oven and let rest.
Once cooled, layer with lettuce, chopped tomatoes, diced onion, guacamole, sour cream, salsa and cilantro.
Serve and Y’all Enjoy!
Two Cousins and a Skillet 
This looks pretty sad. Very 1950s. With the amount of time you’d spend making it, you’d be better off using fresh ingredients and a legitimate recipe.
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I love how this is America and we love all opinions of our food. This actually is a 1950-1970’s recipe shared in our family. Why don’t you try it with your ingredients and let us know what you think? We have gourmet and then simple, old fashioned family recipes – that’s they way we cook!!
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Many I post do not come from a recipe, but what I pick up on a whim in the grocery store and go from there. Thank you for your input.
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I have several cookbooks from the era and put my own spin on each.
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