Easy Texas classic

Ingredients

• 1.5 lb Ground Beef (80% lean, break up while cooking)
• 2 cans Canned Nacho Cheese Sauce (Full‑fat, 15 oz each)
• 1 medium Red Onion (Finely diced)
• 1 can Refried Pinto Beans (15 oz, drained)
• 1 can Diced Green Chilies (Mild) (4 oz, drained)
• 2 cups Mexican Blend Shredded Cheese (Approximately 8 oz, shredded)
• 10 oz Fritos Corn Chips (Crushed lightly)
• 2 tbsp Fresh Cilantro (Chopped)
• to taste Salt
• to taste Black Pepper

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the ingredients.

   Time: PT5M

   Temperature: 350°F

2. Prepare Ingredients

   Dice the red onion, crush the Fritos into bite‑size pieces, shred the Mexican blend cheese if not pre‑shredded, and chop the cilantro.

   Time: PT10M

3. Brown the Ground Beef

   Heat a drizzle of oil in the skillet over medium‑high heat. Add the ground beef, breaking it up with a spoon, and cook until no longer pink.

   Time: PT8M

4. Sauté the Onion

   Add the diced red onion to the skillet with the beef and sauté until translucent, about 5 minutes.

   Time: PT5M

5. Incorporate Beans and Chilies

   Stir in the refried pinto beans and drained green chilies, mixing until evenly combined and heated through.

   Time: PT3M

6. Assemble the Casserole

   Spread the meat‑bean mixture evenly in the baking dish. Sprinkle the crushed Fritos over the top, then pour the canned cheese sauce in a thin, even layer.

   Time: PT5M

7. Add Shredded Cheese

   Scatter the shredded Mexican blend cheese over the cheese sauce.

   Time: PT2M

8. Bake

   Place the dish in the preheated oven and bake for 30 minutes, or until the cheese is fully melted, bubbly, and lightly golden.

   Time: PT30M

   Temperature: 350°F

9. Garnish and Rest

   Remove the casserole from the oven, sprinkle chopped cilantro over the top, and let it rest 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

706

Protein

20 g

Carbohydrates

16 g

Fat

34 g

Fiber

4 g