Frito Enchilada Casserole Recipes

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FRITO CASSEROLE



Frito Casserole image

Make and share this Frito Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheese

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 can condensed cream of mushroom soup, undiluted
1 (11 ounce) can mexicorn, drained
1 (4 ounce) can chopped green chilies, drained
1 (10 1/2 ounce) package Frito corn chips
1 (10 ounce) can enchilada sauce
2 cups shredded colby-monterey jack cheese

Steps:

  • In a large skillet, saute the ground beef, onion, and garlic until the beef is browned and the onion is tender; drain.
  • Add the soup, corn, and chiles; stir to mix well.
  • Season with salt and pepper to taste, if desired.
  • In a shallow 3-quart casserole dish, layer the meat mixture, corn chips, and enchilada sauce.
  • Top with cheese.
  • Bake, uncovered, at 350 degrees for 8-10 minutes or until heated thoroughly.

Nutrition Facts : Calories 679.7, Fat 40.3, SaturatedFat 14.2, Cholesterol 84.9, Sodium 1471.5, Carbohydrate 52.4, Fiber 4.1, Sugar 6.4, Protein 29.8

ENCHILADA CASSEROLE



Enchilada Casserole image

Every time I serve this dish, I get satisfied reviews-even from my father, who usually doesn't like Mexican food. Plus, it smells delicious while baking. -Nancy VanderVeer, Knoxville, Iowa

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 6

1 pound ground beef (90% lean)
1 can (10 ounces) enchilada sauce
1 cup salsa
6 flour tortillas (10 inch)
2 cups fresh or frozen corn
4 cups shredded cheddar cheese

Steps:

  • Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 418 calories, Fat 17g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 918mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 6g fiber), Protein 28g protein.

FRITOS™ PIE CASSEROLE



Fritos™ Pie Casserole image

Crunchy, cheesy and made extra easy with always-on-hand staples like ground beef, onion and black beans-this weeknight casserole will have everyone asking for seconds.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 11

1 lb lean (at least 80%) ground beef
1 cup chopped onions
1 package (1 oz) Old El Paso™ original taco seasoning mix
2/3 cup water
1 can (19 oz) Old El Paso™ enchilada sauce
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 bag (9.25 oz) Fritos™ corn chips (about 5 1/2 cups)
2 cups shredded Mexican cheese blend (8 oz)
1/4 cup chopped green onions
1 cup sour cream
1 cup refrigerated guacamole

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 12-inch nonstick skillet, cook beef and onions over medium-high heat, stirring frequently, until brown; drain. Stir in seasoning mix and water. Heat to boiling. Reduce heat to medium; simmer uncovered 3 to 4 minutes or until thickened. Stir in enchilada sauce and black beans; cook 1 to 2 minutes or until heated through.
  • Place 4 cups of the corn chips in single layer in baking dish. Top with 1 cup of the cheese; spoon beef mixture over cheese, then top with remaining 1 cup cheese.
  • Bake 18 to 20 minutes or until cheese is melted and edges are bubbly. Top with remaining corn chips and the green onions. Serve with sour cream and guacamole.

Nutrition Facts : Calories 540, Carbohydrate 35 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 5 g, Protein 22 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 4 g, TransFat 1/2 g

FRITO PIE



Frito Pie image

Frito pie is legendary in the Southwest for being spicy, salty and cheesy fabulous. Here's my easy take on this crunchy classic. -Jan Moon, Alamogordo, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1 pound ground beef
1 medium onion, chopped
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 package (9-1/4 ounces) Frito corn chips
2 cans (10 ounces each) enchilada sauce
2 cups shredded cheddar cheese
Thinly sliced green onions, optional

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Stir in beans; heat through., Reserve 1 cup corn chips for topping. Place remaining corn chips in a greased 13x9-in. baking dish. Layer with meat mixture, enchilada sauce and cheese; top with reserved chips., Bake, uncovered, 15-20 minutes or until cheese is melted. If desired, sprinkle with green onions.

Nutrition Facts : Calories 731 calories, Fat 41g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 1733mg sodium, Carbohydrate 54g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.

FRITO ENCHILADA CASSEROLE



Frito Enchilada Casserole image

Provided by My Food and Family

Categories     Home

Time 1h

Number Of Ingredients 8

1 1/2 pounds ground beef
1 cup diced onions
1 can (15.5 oz.) low sodium tomato sauce
1 cup shredded Jack or cheddar cheese
1 can (16 oz.) hot chili beans
1 can (10 oz.) enchilada sauce
4 cups Frito brand corn chips, divided
1 cup sour cream

Steps:

  • In a large skillet over medium heat, brown ground beef and onions until meat is cooked and onions are transparent, about 10-12 minutes.
  • Stir in tomato sauce, cheese, chili beans, enchilada sauce and 3 cups of the corn chips and mix well. Spoon mixture into a 2-quart casserole dish and place in a preheated 350-degrees F oven for 30 minutes or until mixture bubbles.
  • Spread sour cream over surface and sprinkle remaining corn chips around perimeter of the dish. Return to oven and continue to bake for an additional 10-15 minutes or until sour cream is set; serve immediately.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

FRITO ENCHILADA CASEROLE RECIPE - (4.4/5)



Frito Enchilada Caserole Recipe - (4.4/5) image

Provided by á-11135

Number Of Ingredients 5

1 lb Hamburger
1 Taco Seasoning Packet
2 cups Fritos
1 can Enchilada Sauce
2 cup Shredded Cheddar Cheese

Steps:

  • Turn Ninja to Stove Top high, brown hamburger and drain grease. Add taco seasoning and cook as directed on packet. Then stir in Fritos and half the cheese. Top with remaining cheese and pour 5 oz of Enchilada Sauce (or more if you like) over mixture. Put lid on and turn Ninja to Slow Cook Warm and let sit for 15 min or so till bubbly and cheese is melted.

CHICKEN FRITO ENCHILADAS



Chicken Frito Enchiladas image

This is a hardy dish and serves 6-8 people. If you can't find El Pato Salsa, you may substitute any salsa. The fresh cilantro really gives it some zip!

Provided by BakinBaby

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

4 chicken breasts (diced and cooked)
1 (10 ounce) can cream of mushroom soup
1 cup milk
1 (8 ounce) can salsa fresca (El Pato Brand)
1 (8 ounce) can tomato sauce
1 (15 ounce) can red enchilada sauce
1 (4 ounce) can diced green chilies
1/2 cup black olives (optional)
1/2 cup fresh cilantro (optional)
1 small yellow onion
8 ounces shredded cheddar cheese
Frito corn chip
1/2 cup green onion
1 cup sour cream

Steps:

  • Combine milk, Salsa, tomato sauce, enchilada sauce, green chilies,and diced yellow onion.
  • Place a layer of chicken then fritos in a 9x13 pan, top with sauce mixture and cheese.
  • Keep repeating layers, ending with cheese.
  • Bake at 350 until cheese is melted; about 25 minutes.
  • Garnish with sour cream, diced green onions,olives and cilantro.

FUNKY ENCHILADA CASSEROLE



Funky Enchilada Casserole image

My good friend brought this to me in the hospital after I had just had a baby. My husband promptly took it home and ate the entire thing without sharing. I had to remake it myself to find out what he'd been raving about. I've made a few adjustments and so can you according to your tastes! This is a great casserole to make because some of the canned ingredients you may already have. Serve with sour cream, hot sauce, and cold diced tomatoes or salsa if you like. Maybe even serve some chips and guacamole to round it out.

Provided by Anne

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 16

1 tablespoon olive oil
1 pound skinless, boneless chicken breast meat - cubed
1 tablespoon ground cumin, or to taste
1 tablespoon dry Mexican or taco seasoning
1 pinch cayenne pepper
1 medium onion, chopped
5 cloves garlic, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 orange bell pepper, seeded and chopped
1 (15.5 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (10 ounce) package frozen corn kernels
12 (6 inch) corn tortillas
½ bunch fresh cilantro, chopped
2 cups shredded pepperjack cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat the oil in a large skillet over medium heat. Add the chicken and season with cumin, Mexican seasoning and cayenne pepper. Stir in the onion and garlic and cook until chicken is browned, about 5 minutes. Add red, yellow and orange peppers; cook and stir for another 5 minutes, then mix in the black beans, kidney beans and corn. Remove from the heat.
  • Line the bottom and sides of a 9x13 inch baking dish with corn tortillas. Pour in the skillet mixture then top with cilantro and pepperjack cheese.
  • Bake for 25 to 30 minutes in the preheated oven, until the cheese is starting to brown on top. Let stand for 10 minutes, then serve with your favorite Mexican food toppings.

Nutrition Facts : Calories 594.8 calories, Carbohydrate 65.4 g, Cholesterol 91.1 mg, Fat 20.1 g, Fiber 15.1 g, Protein 40.7 g, SaturatedFat 8.8 g, Sodium 888.9 mg, Sugar 5 g

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