Beefy Spanish Rice Casserole

What is it about Frito Chips – put them on top of just about anything and it’s instantly more delicious. The corn, the crunch and all that salty goodness just adds something to your dish.

Topping a casserole with Fritos is a lot like putting thin Lays Potato Chips on your bologna sandwich. With the exception of my husband (who thinks ketchup is the proper condiment on a bologna sandwich), I don’t know of anyone who hasn’t smashed potato chips onto their bologna sandwich at some point in their lives. Grant, most of us were children when we did this. There are times when I’m feeling nostalgic, and I’ll make a bologna sandwich with smashed potato chips.

During the pandemic of 2020 the hospitality industry was hard hit. With that came the loss of event planners, caterers, event centers, and all the businesses that supply and support those businesses. I’ve mentioned this before, my guys are in the supply end of the event industry. It was rough, but we survived. Now that things are opening up again, it’s rough in a different way. There is more work, and less people willing to do the work. So those out there that are willing to work are working their butts off. When my guys come dragging through the door at the end of the day, they want a supper that is fast to the table, with an easy clean up. Something that goes well with a margarita after a particularly rough day is a plus. This satisfying casserole was just the ticket. And the Fritos gave that delightful extra crunch.


Beefy Spanish Rice Casserole
2 cups Water
1 box Farmhouse Spanish Rice
1 (10 oz) can Diced Tomatoes, Mexican Style
1 (4 oz) can Hatch Green Chilies
1 lb Ground Beef
1/2 lb Chorizo
1 (11 oz) can Corn
1 cup shredded Mexican Blend Cheese
2 oz Frito Corn Chips or as desired
Sour Cream as desired
Margaritas for serving of course

Place water in a saucepan with a tight-fitting lid. Add seasoning from the box of rice, the diced tomatoes and green chilies. Stir to blend. Add rice. Bring to a boil. Lower heat, cover and simmer for 25 minutes.

Heat oven to 350 degrees. Spray a 9-inch by 13-inch casserole dish with cooking spray and set aside.

Brown ground beef with chorizo, drain well. Add rice to meat mixture. Add drained corn to rice mixture.

Spread rice mixture into the prepared casserole dish. Top with a layer of cheese. Scatter corn chips over the top.

Place casserole in the heated oven and bake for about 15 minutes to heat through and melt the cheese. Remove from oven, serve with sour cream as garnish.

Pour a margarita and enjoy!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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