Frito Pie Casserole with Side Salad

Instructions

1. 1

   Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

2. 2

   In a large skillet or Dutch oven, heat vegetable oil over medium-high heat. Add the chopped onion and cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.

3. 3

   Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until browned and no longer pink, about 6-8 minutes. Carefully drain off any excess grease.

4. 4

   Return the skillet to the heat. Stir in the chili powder, cumin, oregano, paprika, salt, and pepper. Cook for 1 minute, stirring constantly, to toast the spices.

5. 5

   Pour in the undrained diced tomatoes, enchilada sauce, and the rinsed pinto beans. Stir to combine. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.

6. 6

   Remove the skillet from the heat. Gently stir in about half of the Fritos (approx. 4-5 cups) and 1 cup of the shredded cheese into the beef mixture.

7. 7

   Pour the mixture into the prepared baking dish and spread into an even layer. Top with the remaining Fritos, followed by the remaining 1 cup of cheese.

8. 8

   Bake uncovered for 20-25 minutes, or until the casserole is hot and bubbly and the cheese is fully melted and golden.

9. 9

   Let the casserole rest for 5-10 minutes before serving. This allows it to set, making it easier to scoop. Garnish with optional toppings like sour cream, sliced jalapeños, or chopped cilantro.