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Square overhead image of a taco bake with fritos on a wooden table.
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4 from 1 vote

Taco Bake with Fritos

This taco bake with Fritos is an easy, family-friendly dinner that's ready in about 30 minutes!
Course Dinner
Cuisine American, Mexican
Keyword frito taco casserole, taco bake with fritos, taco casserole with fritos and cream cheese, taco casserole with fritos in oven
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people
Calories 607kcal
Author Blair Lonergan


  • 1 (16 ounce) can refried beans
  • 1 lb. ground beef
  • 1 small onion, diced (about 1 cup)
  • 1 (1 ounce) packet taco seasoning
  • 1 (15-16 ounce) jar “thick and chunky” style salsa
  • 4 ounces (half of a block) cream cheese, diced into cubes and softened at room temperature
  • 1 (15.25 ounce) can whole kernel corn, drained (or about 1 ¾ cups frozen corn)
  • 1 cup (4 ounces) shredded Mexican blend or cheddar cheese
  • 2 cups Fritos corn chips, plus more as needed
  • Optional, for serving: fresh cilantro or parsley, sliced avocado, guacamole, sour cream, sliced olives, chopped fresh tomatoes, shredded iceberg lettuce, sliced green onion


  • Preheat oven to 350°F. Grease a 9 x 13-inch (or 3-quart) baking dish.
  • Spread the refried beans in an even layer in the bottom of the prepared dish. Set aside.
    Spreading refried beans in a blue casserole dish
  • In a large 12-inch skillet over medium-high heat, cook the beef and onion until the meat is no longer pink. Drain off the fat. Reduce the heat to low; stir in the taco seasoning and salsa. Bring to a simmer and cook over low heat for about 5 minutes, or until slightly thickened. Add the softened cream cheese cubes. Stir over low heat just until the cream cheese melts and blends smoothly into the meat mixture, about 1 more minute. Stir in the corn.
    Stirring ground beef filling for frito taco casserole
  • Spread the beef mixture over the refried beans. Sprinkle with cheese and add the Fritos on top. Bake, uncovered, until warmed through and the cheese melts, about 10-15 minutes.
    Process shot showing how to make taco casserole with fritos in oven
  • Garnish with optional toppings and serve!
    Overhead image of taco casserole with fritos and cream cheese


  • Don't forget to soften the cream cheese before adding it to the filling, or it will not blend in as smoothly.
  • Use frozen pre-diced onion for a convenient shortcut. Then you won't even need to pull out a cutting board!
  • Garnish the casserole with your favorite fresh taco toppings for the best flavor and texture. Good options include fresh cilantro or parsley, chopped green onions or minced red onion, chopped lettuce, sliced jalapeno, sour cream, diced avocado, halved cherry tomatoes, or sliced black olives.
  • Keep a close eye on the casserole as it’s baking. Since all of the ingredients are cooked through, it only needs about 10 minutes in the oven for the cheese to melt. The chips should be lightly toasted, but not burned. If the top starts to get too dark before the rest of the casserole is warmed through, just tent the top loosely with foil.


Serving: 1/6 of the casserole | Calories: 607kcal | Carbohydrates: 46g | Protein: 27g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1781mg | Potassium: 609mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1289IU | Vitamin C: 7mg | Calcium: 256mg | Iron: 3mg