But not just any tacos, this is a casserole version that is very easy to make. And two make it just a little easier, I always make two of these. One I eat now (yum), and one I make just so I can pop it in the freezer to eat later (always date your freezer foods and try to eat within a month... But I digress).
I prefer to make this in a pie pan. Works fine in two half lasagna pans (8X8 size) or works in a full lasagna size pan (81/2 X 11).
Freezing a casserole is pretty easy. There is a point in the recipe before adding the fresh veggies (Lettuce and Tomatoes). At that point, the casserole is fully cooked, ready to serve. just cover the casserole tightly with cling wrap (tight against the cheesy top so there is very little air (the source of freezer burn). Then cover again with aluminum foil, label, date it and freeze.
Then to eat, thaw in the fridge for 24 hours before planning to eat, remove the cling wrap, cover loosely with the aluminum foil. Preheat oven to 350 and bake for 30 minutes until HOT in center and the cheesy has returned to melty. In this case, add bits of chopped lettuce and chopped tomatoes to finish the dish for serving.
As to the taste of the dish... OH BOY indeed. Tastes like Chili, Tastes like tacos, Tastes likeTex-Mex Heaven in a Pie Plate!
BTW, I made this with a couple of 4 year olds hanging out in my kitchen. I had everything ready to assemble and they loved helping to assemble. Spooning Cheesy Soup over the beef, spreading the layer of Fritos, adding the cheesy top... They got to be a part of the dish, which always makes eating more fun for them.
Keep scrolling down for this easy to follow recipe. But I want to share an idea for serving... As I said, I was watching a couple of children and enlisted their "help" in making this dish, Indeed, they enjoyed dinner served out of a pie plate, but their Mom made a suggestion... Individual Muffins, baked in these colorful little gems. I make jumbo muffins in these (the size of those store bought big ones), and they would make serving this dish to the young uns' even more fun... Bright Colors, true silicon and reuseable... Take a look!
And, here's the recipe, after the photo...
Taco Fritos Pie
- 1-1/2 pounds Ground beef, browned, drained
- 1 Large Onion, chopped
- 2 Ounces (2 Packages) Taco Seasonings
- 3/4 Cup Water
- 1 Can Cheddar Cheese Soup
- 1 Cup Milk
- 2 Cups Shredded Sharp Cheddar Cheese
- 1 tsp Minced Garlic
- 1 tsp Salt
- 1 tsp Pepper
- 1 Bag (9.25 Ounces) Chili Cheese Fritos
- For fresh Garnish toppings, Diced Tomatoes
Shredded Romaine Lettuce
- Preheat oven to 350 Degrees. Prepare 2 Pie Pans (or one large 9X13 Casserole Dish) with non stick spray.
- In a large heavy bottomed skillet, brown the hamburger. Drain the fat, add the Onions and saute with the hamburger for an additional 5 minutes. Add the garlic and saute for an additional one minute.
- Add the Taco seasonings and water. Mix well and let simmer for 10 minutes or the liquid has thickened. Add the salt and pepper and stir to mix
- Meanwhile, arrange half of the Chili Cheese Fritos in the bottom of each of the prepared pie pans.
- Also, in a medium sauce pan, heat the can of Cheddar Soup, combined with the cup of mik. Whisk and heat until you have a smooth sauce.
- Now, layer your casserole(s). Top the Fritos with the meat. Pour the sauce over the meat, add the shredded Cheddar Cheese.
- Bake in the pre-heated oven for 15 minutes until the cheese has melted.
- Serve Hot, add the Fresh vegetables (Tomatoes and Lettuce) over each serving and ENJOY!