Frito and Chili Casserole for Kids
Turn dinner into a kid-friendly fiesta with this Frito and Chili Casserole for Kids, a cheesy, crunchy, and downright delicious dish that’s perfect for busy weeknights! Made with hearty ground beef, seasoned chili beans, and zesty diced tomatoes, this casserole is layered with crispy Fritos corn chips and gooey melted cheddar cheese for a comforting, crowd-pleasing meal. With just 15 minutes of prep and a quick bake in the oven, this recipe effortlessly combines the classic flavors of chili with a playful twist kids will love. Top it off with sour cream and green onions for a colorful, customizable finish. Whether you’re feeding picky eaters or craving a Tex-Mex-inspired dinner, this Frito casserole is guaranteed to satisfy.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 15 ounces canned chili beans (undrained)
- 14.5 ounces canned diced tomatoes (undrained)
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cups Fritos corn chips
- 2 cups shredded cheddar cheese
- 0.5 cup sour cream (optional, for garnish)
- 2 stalks green onions, chopped (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart with a wooden spoon as it cooks. Drain any excess fat.
Add the diced onion and minced garlic to the skillet with the ground beef. Cook for 2-3 minutes, or until the onion becomes translucent.
Stir in the canned chili beans (including the liquid), diced tomatoes (including the liquid), tomato paste, chili powder, cumin, salt, and black pepper. Mix well and let the mixture simmer for 5 minutes.
Spread half the Fritos evenly in the bottom of the prepared baking dish.
Pour the chili mixture over the layer of Fritos in the baking dish, spreading it out evenly.
Sprinkle half of the shredded cheddar cheese on top of the chili mixture.
Add the remaining Fritos as an additional layer on top of the cheese, followed by the remaining shredded cheddar cheese.
Bake the casserole in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Optionally, top each serving with a dollop of sour cream and a sprinkle of chopped green onions for added flavor and presentation.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1085 mg | 47% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 5.8 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 392 mg | 30% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 617 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
