How to Store and Reheat Leftovers
To refrigerate, keep the leftover casserole in an airtight container in the refrigerator for up to three days.
To reheat, place leftovers in an oven-safe dish and bake at 350ºF until heated through. (Do be aware that the Fritos will become soft, so you may want to add more when reheating the leftovers to get that crunch.)
Can I Freeze This?
I don’t recommend freezing the baked casserole, or even the unbaked assembled casserole, because the Fritos are likely to get so soft and mushy that the casserole is just not as good. However, you can make the beef mixture up to 3 months in advance, and freeze that! Thaw it overnight in the refrigerator, and assemble the next day to bake a fresh Frito pie with ease.
Ingredients
▢1 pound lean ground beef
▢1 small onion peeled and diced
▢1 package taco seasoning mix
▢2/3 cup water
▢1 can (10 ounce) enchilada sauce
▢1 can (15 ounce) pinto beans drained and rinsed
▢1 bag (9.25 ounce) Fritos corn chips divided
▢2 cups shredded Mexican blend cheese divided
▢1 green onion chopped
▢sour cream for garnish
▢prepared guacamole for garnish.
Instructions
Preheat the oven to 350ºF. Prepare a 9×13-inch glass baking dish by spraying it with non-stick cooking spray.
Crumble the ground beef into a large skillet. Add the onions and cook over medium heat, stirring often, until the beef is fully browned. Drain off the excess fat. Stir in the seasoning mix and water; bring to a simmer and cook for 3-4 minutes, stirring often.
Add the enchilada sauce and beans; stir well.
Pour 4 cups of the Fritos into the bottom of the prepared baking dish and sprinkle with 1 cup of the cheese. Evenly spread the meat mixture over the chips. Top with the remaining cheese.
Bake the casserole at 350ºF for 18-20 minutes until hot and bubbly. Sprinkle the top of the casserole with the remaining Fritos.
Cool slightly before serving. Serve with chopped green onions, sour cream, and guacamole.
