Experience a traditional southwestern dish right at home with this easy to make Frito Casserole that’s hard not to devour.
1 1/2cupsjasmine ricecooked according to package
2cupsshredded cheddar cheese
1/4cupgreen pepper, chopped
1(1 oz)packet of taco seasoning
2(8 oz)of enchilada sauce
1(15 oz)can of pinto beans
1cuppico de gallo
4cupsfrito chips(either the plan or chili cheese flavor will work great)
salt and pepper, to taste
top with chopped green onion(optional)
Preheat oven to 350 degrees.
Cook the rice according to package.
While the rice cooks, add ground chicken to a bowl, and season with paprika, package of taco seasoning, salt and pepper. Mix to combine.
In a large skillet, melt butter. Add ground chicken cook for 1 minute, add onion and cook for 1 minute, and then finally add chopped green pepper and simmer until chicken is fully cooked. Set aside.
Rinse can of pinto beans, set aside.
In a 9×12 inch casserole dish, create your layers starting with cooked rice, pinto beans, ground chicken mixture, pico de gallo, pour enchilada sauce over entire dish, add cheese, and finally top it off with roughly 4 cups of fritos.
Cover casserole dish with foil, and bake for 30 minutes.
Add chopped green onion if desired and serve immediately.
Adapted from: “Joy of Cooking” Cookbook; recipe on page 491