Frito Enchilada Casserole Recipes

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.

Steps:

• 1. I poured the Fritos into a large bowl, added the cooked ground beef and 2 c of cheese and tossed it to mix.
• 2. I emptied it into my elec skillet, but you can certainly use a casserole dish and heat it in the oven.
• 3. I sprinkled on the rest of the cheese and poured the enchilada sauce on top. I set my skillet to the "warm" setting, placed the lid on, and in about 15 min it was bubbly hot and the cheese was melted.
• 4. Garnish with sour cream, pico de gallo, salsa, salad, whatever your heart desires.

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°.

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.

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.

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.