Frito Chili Salad

Cathy Smith


A hundred years ago when I first moved into my own place, I went grocery shopping for the first time. I found 2 add hamburger meals, they were not hamburger helper but like them, one was in a green box and was taco casserole, and another was in a fuchsia box and was enchilada casserole, no clue what brand but I loved them. Didn't really know diddly about cooking Mexican food but loved to eat it. Well after a couple of years could no longer find those but still have a love for Mexican food type casseroles.

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25 Min


40 Min




1 lb
ground beef
1 small
onion diced
1 tsp
pureed garlic
8 oz
tomato sauce
1/2 c
tomato juice
1-2 Tbsp
chili powder
1/2-1 tsp
ground cumin
1/4 tsp
1 can(s)
kidney or black or pinto beans drained and rinsed
8 oz
fritos or tortilla chips
shredded lettuce
diced tomato
sliced green onions
sliced radishes
grated cheese
sour cream

Directions Step-By-Step

Preheat oven to 350. Grease 2 quart casserole. brown meat, then add onion and garlic. Drain. Add tomato sauce, tomato juice, seasonings. Stir in beans. Put meat in a casserole dish, then top with grated cheese and top with fritos. Cover and bake for 40 minutes
In the meantime make salad out of lettuce, onion, and tomato. Serve frito chili on bed of salad and add grated cheese and serve with salsa and sour cream.
Note: Notes: I use 2 tablespoons chili powder and 1 teaspoon cumin cause I like that fullness of the earthy flavors. If you would like to add some heat, then a couple of slices of diced jalapeno will do the trick. The kids do not eat salad so I just serve it to them as a casserole. For the adults I have some salad bowls that fit the bill and I put some sald in each one then top with the frito chili salad. I also love tortilla chips so I use those instead of fritos. I also like pinto beans a whole lot better than kidney beans so I use those instead.

About this Recipe

Course/Dish: Beef, Beef Salads, Salads
Main Ingredient: Beef
Regional Style: American