Chicken Taco Frito Pie is a comforting casserole layered with seasoned shredded chicken, black beans, corn, crunchy Fritos, and melted cheese. This easy family-friendly dish delivers bold taco flavors and satisfying texture in every bite.
Ingredients
3 cups cooked shredded chicken
1 packet taco seasoning
½ cup water
1 can (10 ounces) diced tomatoes with green chilies
1 can (15 ounces) black beans, drained and rinsed
1 cup corn kernels
1 bag (9.25 ounces) Fritos corn chips
2 cups shredded Mexican cheese blend
½ cup sour cream
2 green onions, sliced
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet over medium heat, combine the shredded chicken, taco seasoning, and water.
Stir in the diced tomatoes with green chilies, black beans, and corn.
Cook for 5 to 7 minutes until heated through and well combined.
Lightly grease a 9×13-inch baking dish.
Spread half of the Fritos evenly across the bottom of the dish.
Spoon the chicken mixture over the chips.
Sprinkle half of the shredded cheese over the chicken layer.
Add the remaining Fritos and top with the remaining cheese.
Bake for 20 to 25 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving.
Garnish with sour cream and sliced green onions before serving.
Notes
Use rotisserie chicken for quicker preparation.
Add diced jalapeños, chipotle peppers, or hot taco seasoning for extra heat.
Substitute pinto beans for black beans if desired.
Mix in diced bell peppers or onions for additional vegetables.
Top with avocado, cilantro, salsa, or diced tomatoes before serving.
Use pepper Jack cheese for a spicier version.
Store leftovers in the refrigerator for up to 4 days. Freeze the filling separately for up to 3 months.
