Frito taco casserole
- Number of Servings: 6
Ingredients
16 oz 93% Lean Ground Beef 1.5 cup Refried beans, ROSARITA, refried beans, traditional 1 small Onions, raw 6 tbsp kroger green chile peppers (canned, diced) (by BUDDY_LOVE) 2 cup White Rice, short grain, cooked 2 cup Cheese, Kraft Mexican Style Taco Cheese 4 serving Frito Lays Frito Corn Chips - 1 oz bag 1 cup Salsa 2 tsp Lawry's Taco Seasoning
1 Preheat oven to 350º F.
2 In a large skillet over medium‐high heat, brown beef until cooked through and no longer pink.
3 Drain fat, reserving 1 tablespoon, and saute onions until softened and translucent. 6‐8 minutes.
4 Season with salt and pepper and add taco seasoning. Return beef to pan, then add salsa, chiles and water.
5 Bring mixture to a boil, then reduce heat to low, cover and simmer for 5 minutes.
Remove from heat and stir in rice, cheddar cheese, and refried beans, and transfer mixture to a 9x13‐inch baking
dish.
6
7 Top with 1 cup Fritos and bake for 30‐35 minutes, or until cheese is melted and dish is warmed through.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user JENN53888.
2 In a large skillet over medium‐high heat, brown beef until cooked through and no longer pink.
3 Drain fat, reserving 1 tablespoon, and saute onions until softened and translucent. 6‐8 minutes.
4 Season with salt and pepper and add taco seasoning. Return beef to pan, then add salsa, chiles and water.
5 Bring mixture to a boil, then reduce heat to low, cover and simmer for 5 minutes.
Remove from heat and stir in rice, cheddar cheese, and refried beans, and transfer mixture to a 9x13‐inch baking
dish.
6
7 Top with 1 cup Fritos and bake for 30‐35 minutes, or until cheese is melted and dish is warmed through.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user JENN53888.
Nutritional Info Amount Per Serving
- Calories: 511.4
- Total Fat: 23.3 g
- Cholesterol: 76.7 mg
- Sodium: 997.7 mg
- Total Carbs: 42.7 g
- Dietary Fiber: 4.6 g
- Protein: 30.5 g
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