Published Feb. 6, 2024
------Advertisement-----
Advertisement
Ingredients
- 1tablespoon olive or vegetable oil
- 1pound ground beef, preferably 20-percent fat
- 1medium yellow onion, diced
- 1(1-ounce) packet taco seasoning (or 3 tablespoons of a )
- 2(15-ounce) cans pinto beans, drained and rinsed
- 1(19-ounce) can red enchilada sauce (or 2½ cups of )
- 2(9-ounce) packages or 1 (18-ounce) package Fritos, 1 cup reserved for serving (8 to 10 cups)
- 8ounces shredded Cheddar (about 2 cups)
- Diced white onion, sliced scallions, pickled jalapeños, sour cream or , or a combination, for serving (optional)
Preparation
-
Heat the oven to 400 degrees. Coat a 9-by-13-inch baking dish with cooking spray.
-
In a large Dutch oven or heavy-bottomed skillet, heat the oil over medium-high. Add the beef and onion, breaking up the meat with a wooden spoon. Cook, stirring occasionally, until the meat is browned and the onion is translucent, 8 to 10 minutes. Lower the heat if the meat is browning too quickly.
-
Sprinkle the taco seasoning over the meat mixture and pour in ¾ cup of water; mix well. Bring to a simmer and cook until the liquid thickens and coats the pan, scraping up any browned bits, 2 to 3 minutes. Add the beans and enchilada sauce, stirring until combined. Bring to a simmer and cook for 5 minutes.
-
Assemble the pie: Sprinkle half of the Fritos in the prepared baking dish, followed by half of the Cheddar. Cover with all of the meat filling. Finally, add the remaining Fritos (minus the reserved cup) and Cheddar.
-
Bake until the cheese is melted and bubbly, 7 to 10 minutes. Rest for 5 minutes, then add the desired toppings to the casserole, or spoon into individual bowls and have eaters top as they please. Add reserved Fritos for more crunch, if desired.