Go Back
+ servings

Frito Casserole with Fresh Guacamole

If you're looking for an easy, hearty, taco bake with Fritos or taco casserole recipe, then this Frito Casserole with Fresh Guacamole must be on your radar.
Course Main Course
Cuisine American
Keyword chili cheese frito casserole, frito casserole, frito pie
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 282kcal


  • 1 lb lean ground beef Recommend using lean ground beef for this dish. If using regular, be sure to drain after browning.
  • 1 cup yellow onion chopped
  • 1 pkg (1 oz) taco seasoning
  • cup water
  • 1 can (10 oz) Enchilada sauce
  • 1 can (15 oz) black beans
  • ¼ cup tomatoes chopped
  • ¼ cup fresh jalapenos Optional
  • 1 bag (9.25' oz) Frito corn chips
  • 2 cups Mexican cheese blend, shredded

Fresh Guacamole

  • 2 ripe avocados
  • cup white onion chopped
  • cup tomatoes chopped
  • 1 lime juiced
  • ½ lemon juiced
  • 1 tablespoon fresh, cilantro chopped
  • salt and pepper to taste


  • Pull out and measure all of the ingredients.
  • Preheat the oven to 350 degrees.
  • In a medium skillet, combine ground beef and onions. Cook over medium heat until the ground beef is fully-browned.
  • Drain, if needed, and return to pan.
  • Stir in taco seasoning and water. Bring to a boil.
  • Reduce heat to low, Cover pan and allow to simmer for 3-4 minutes.
  • Remove the lid and stir in Enchilada sauce and black beans. Stir for 1-2 minutes.
  • Add Jalapenos and tomatoes. Cook for an additional 1-2 minutes.
  • Stir until blended.
  • Pour mixture into the bottom of a 9x13 casserole dish. Spread mixture evenly across the bottom.
  • Top mixture with about half of the Frito corn chips.
  • Followed by the 2 cups of cheese.
  • Top with the remaining Frito chips.
  • Place in the oven and cook for 18-20 minutes.
  • While the dish is cooking, prepare Guacamole.
  • Place avocado in small mixing bowl and mash with a fork.
  • Add in remaining ingredients and stir until blended. Use the back of the fork to gently mash avocados down.
  • Mix until all ingredients are well combined. Set aside.
  • When casserole is ready, carefully remove it from the oven and allow 5-10 minutes to cool.
  • Serve hot.
  • Inside separate bowls.
  • Top with fresh guacamole.
  • Enjoy every bite.


Store leftovers in the refrigerator in an airtight container for up to 3 days after cooking.


Calories: 282kcal | Carbohydrates: 5g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 167mg | Potassium: 358mg | Fiber: 3g | Sugar: 2g | Vitamin A: 214IU | Vitamin C: 8mg | Calcium: 138mg | Iron: 1mg