Did you ever get a Frito pie or walk around with a taco in a bag? A few summers back, this Texan friend of mine asked me if I would like to go for a pop up in Brooklyn, since we both resided in the area. I had never even heard of Frito pie – or Fritos, for that matter – before I moved to the South from the Northeast as a child.

Honestly, I did not expect to get a bag of Fritos filled with chili, sour cream, corn chips, and cheese, but I was amazed. One sunny and oppressive afternoon we lay on the fresh green of one of the parks, talking and tasting the good combination of meat and potatoes.

Today, whenever I want to get that taste from back in the day, I grab my favorite skillet for a homemade dish called walking taco casserole. What you get from the convenience of the bag is all the components of a walking taco casserole, served in a casserole dish. It is versatile and very delicious so you can take it with any toppings of your choice.

Walking Tacos and Frito Pie: A Brief History

Writing for Eater and Heavy Table, it has been determined that there is no definitive source for the invention of Frito pie. But it was perhaps first observed in the region now known as Texas and then migrated across the continental United States to the Midwest.

The Frito pie is typically a popular food item purchased at schools, occasions that include sports games or community field days. My friend Joseph who used to have this at school lunches describes it as being made with Hormel canned chili, topped with a spoonful of sour cream, shredded cheese and chives.

Swaps and Substitutions

• If you do not like pinto beans you can replace them with black beans if you like!
• For a less spicy type use plain canned diced tomatoes instead of Rotel brand which has chilis.
• Of course, you can use a ground beef substitute; however, you should know that you may need more oil because of fat.

Make-Ahead Instructions

It also makes this casserole very easy to prepare in advance using some handy tips. Yes, prepare the filling up to the final stage of adding the toppings but don't add the toppings, you can prepare the meat and bean filling 2 days before and store in the refrigerator in an airtight container.

Just before serving prepare the oven, preheat it to 350°F. Carefully, pour the filing to another casserole dish and sprinkle the cheese and Fritos on top. Bake as directed, then increase by 5-10 minutes to heat the entire casserole.

Ingredients

• 2 tbsp. neutral oil (usable Canola oil)
• 1 white onion, diced
• 4 cloves garlic, fine chop
• 1 pound 80/20 ground beef
• 3 tablespoons taco seasoning mix (either homemade or bought ready-made from the grocery store)
• 1 scallion, finely diced
• 1 (15-ounce) can pinto beans
• 1 (10-ounce) can RO*TEL Original Diced Tomatoes and Green Chilies
• 1 cup thick and chunky salsa
• Salt and black pepper according to taste
• 1 1/2 cups cheddar cheese (300g), plus more if necessary
• 1 (9-ounce) bag Fritos Corn Chips

For serving (optional)

• Sour cream
• Pickled jalapenos
• Diced scallions
• Shredded lettuce

Method

Saute the aromatics:

Pour the oil into a big 12 inch skillet with heat level set to medium. Stir in garlic and onion and cook for 6-8 minutes until the garlic and onions are softened and have turned translucent.

Cook the meat:

Add the beef and start breaking it down with a wooden spoon to desired pieces. Stir in for 6-8 minutes to make the vegetables appear golden brown.

Note: If your taco seasoning does not contain salt incorporated in it then season the meat with salt liberally.

Preheat the oven:

While the meat is grilling, turn on the oven to 350°F.

Simmer the casserole:

Lower the heat down and put the taco seasoning, the scallions and the pinto beans in the pot. Stir for additional 1-2 minutes until it is well combined with the rest of the ingredients.

Finally, add the Rotel and salsa and again stir in well, required 8-10 minutes depending on the time required to blend in the salsa, meat and other seasonings. If necessary you can add more salt and pepper to bring the best flavor you want to achieve.

Add the toppings:

Right after that spread the mixture on a 9x13-inch casserole, make sure it forms an even layer. Cover with cheddar cheese and 2 cups Corn Fritos chips and additional 2 cups chips, if using more chips.

Bake for 10 minutes, depending on the level of cheese meltage.

Serve

Place the hot mixture on the top casserole dish with decisions to add a swirl of sour cream, pickled jalapenos, scallions, shredded lettuce. And tada!...separate and serve it on plates and you're ready to indulge!