Trashcan Frito Nachos have layers of meat, cheese, fritos and ALL the toppings in every bite!

Trashcan Frito Nachos

  • Author: Dan
  • Yield: 4 1x


  • 1 tablespoon olive oil
  • 1 lb. ground beef
  • 1 tablespoon taco seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon garlic powder
  • 10 oz. diced tomatos, drained
  • 4.25 ounce can green chilies
  • 1 lb. bacon, cooked and chopped
  • 1 15.5 ounce can black beans
  • 29.25 ounce bags Fritos Scoops
  • 6 cups shredded cheddar or jack cheese (or a combination)
  • 1 bunch scallions, chopped (for garnish)
  • 1 2.25 ounce can sliced olives (for garnish)
  • Sour cream and guacamole for garnish


  1. Preheat the oven to 375 degrees.
  2. Start by browning the beef in a large skillet with the olive oil.
  3. Once browned through, add the taco seasoning, salt, pepper and garlic powder then stir.
  4. Pour in the diced tomatoes and green chilies, stir to combine and remove from the heat.
  5. Place a high sided springform pan onto a baking sheet lined with foil.
  6. Add a layer of Fritos to cover the bottom completely.
  7. Add a layer of the beef, a layer of cheese, some of the olives, black beans and bacon, then more cheese.
  8. Now another layer of Fritos and repeat the toppings, ending with a layer of cheese to stick to the next Fritos layer.
  9. The top layer is Fritos, then cheese.
  10. Press down slightly on the filling before putting it into the oven.
  11. Cook for 20 minutes until the cheese is melted. If the top starts to get too brown you can cover it with foil until it’s ready.
  12. Let cool for a few minutes until you can handle the mold to remove it. You might have to get a knife around the edges to loosen it up then lift it straight off the top.
  13. Garnish with scallions, olives, sour cream and guacamole
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