known as Frito Pie.
This dinner can be quickly put together with only a few ingredients and is guaranteed to become a go-to favorite! A wonderful Tex-Mex soup is slowly simmered with ground beef and chili beans.
Your preferred taco toppings are placed on top of the tender beef mixture, which is served in bowls atop Fritos.
Both children and adults will love this lunch! Perfect for parties, game nights, tailgates, potlucks, and more.
Perfect for a busy day.
1 1/2 pounds lean ground beef
1 cup chopped onion (yellow or sweet)
2 cans (16 ounces each) Bush’s Best Chili Beans (pinto beans – mild chili sauce) – do not drain
8 ounce can Tomato sauce
1 can Original Rotel (10 ounce can) – do not drain – Or use Homemade Rotel – Tomatoes and Green Chilies,
taco seasoning packet (1 ounce)
1/2 cup water
Rice (optional) – My favorite, Copycat Chipotle Restaurant’s Cilantro Lime Rice
Favorite taco toppings suggestions – cheddar cheese, lettuce, tomato, jalapenos, sour cream, hot sauce, avocado, fresh lime juice, fresh cilantro, etc.
Brown beef and chopped onions in large skillet over medium-high heat until beef is no longer pink and onions are translucent.
Add taco seasoning, 1/2 cup of water, mix well – remove from heat.
*If you are using higher fat ground beef, be sure to drain excess fat before adding taco seasoning.
Spray slow cooker with non-stick cooking spray.
Pour chili beans, tomato sauce and Rotel in slow cooker.
Next add browned beef mixture to the slow cooker and mix well.
Cover and cook on high for 3-4 hours or on low for 5-6 hours.
In individual serving bowls, add a handful of Fritos, a small layer of rice (optional), a large spoonful of the beefy taco mixture then top with your favorite taco toppings.
Fresh squeezed lime over top is an awesome addition along with fresh cilantro.