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Chili Casserole with Fritos and Cheese

A casserole! A chili casserole! And I don't mind saying, this came out so good I'll be making it again and again!

Course: beef, dinner, lunch, Main Course, main dish, supper
Cuisine: American, Southwestern, Tex-Mex
Keyword: beans, beef, chili powder, pinto
Servings: 4 servings
Author: HelenFern
  • 1 Tablespoon olive oil
  • 1 cup chopped onion
  • 1/4 teaspoon crushed or minced garlic
  • 1 pound ground chuck
  • 1 cup Southwestern Vegetable blend (corn, black beans, poblano chilies, red & green pepper)
  • 1 teaspoon salt
  • 1/4 cup chili powder
  • 1/2 Tablespoon cumin
  • 1 14-1/2 oz can of chili beans
  • 1 cup shredded cheddar, extra sharp
  • 2 cups fritos corn chips
  • Sour cream and avocado to garnish
  1. Preheat the oven to 350°

  2. Heat the olive oil in an oven proof skillet. Sauté the onions and garlic until they are slightly soft and fragrant. Stir in the Southwestern vegetables.

  3. Crumble the beef into the pan and add the spices. Cook until staring to brown, stirring in the spices while it cooks. Add the beans and simmer about 5 minutes.

  4. Top with the shredded cheese and bake about 20 minutes.

  5. Remove from the oven, closing the oven door, and top evenly with the fritos. Put it back in the oven and bake another 15 to 20 minutes, until the are starting to soak up the drippings in the dish.

  6. Remove from the oven and let set for about 10 minutes.

  7. Serve hot with sour cream and avocado.

Recipe Notes


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