Frito Casserole
Experience a traditional southwestern dish right at home with this easy to make Frito Casserole that’s hard not to devour.
Passive Time
Passive Time
  • 1lb ground chicken
  • 1 1/2cups jasmine ricecooked according to package
  • 2cups shredded cheddar cheese
  • 1/4cup green pepper, chopped
  • 2tbs butter
  • 1medium onion, chopped
  • 1/4tsp paprika
  • 1(1 oz) packet of taco seasoning
  • 2(8 oz) of enchilada sauce
  • 1(15 oz) can of pinto beans
  • 1cup pico de gallo
  • 4cups frito chips(either the plan or chili cheese flavor will work great)
  • salt and pepper, to taste
  • top with chopped green onion(optional)
  1. Preheat oven to 350 degrees.
  2. Cook the rice according to package.
  3. While the rice cooks, add ground chicken to a bowl, and season with paprika, package of taco seasoning, salt and pepper. Mix to combine.
  4. 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.
  5. Rinse can of pinto beans, set aside.
  6. 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.
  7. Cover casserole dish with foil, and bake for 30 minutes.
  8. Add chopped green onion if desired and serve immediately.
Recipe Notes

Adapted from: “Joy of Cooking” Cookbook; recipe on page 491