Description
Walking Taco Casserole is an easy, family-friendly meal that brings all the flavors of walking tacos into a baked dish. With seasoned beef, crunchy corn chips, and melty cheese, this quick recipe is perfect for busy weeknights and potlucks.
Ingredients
Scale
- 1 pound ground beef
- 1 small onion, diced
- 1 packet taco seasoning
- 1/2 cup water
- 1 can (10 ounces) diced tomatoes with green chilies, drained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 bag (9.25 ounces) corn chips (like Fritos), divided
- 2 cups shredded Mexican cheese blend
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/2 cup chopped lettuce
- 1/2 cup diced tomatoes
- 1/4 cup sliced black olives (optional)
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook the Beef Mixture: In a large skillet over medium heat, cook ground beef and onion until browned and softened. Drain excess grease.
- Add taco seasoning and water, stir well.
- Stir in diced tomatoes with green chilies and black beans. Simmer for 2-3 minutes.
- Assemble the Casserole:
- Spread half of the corn chips in the bottom of the baking dish.
- Evenly distribute the beef mixture over the chips.
- Sprinkle shredded cheese on top.
- Bake: Bake for 15-20 minutes until the cheese is melted and bubbly.
- Add Toppings & Serve:
- Let cool slightly, then add sour cream, salsa, lettuce, diced tomatoes, black olives, green onions, and cilantro.
- Serve warm with remaining corn chips for extra crunch.
Notes
- Spicy Kick: Add jalapeños or use hot taco seasoning.
- Vegetarian Option: Swap beef for black beans or a meat substitute.
- Protein Swap: Use ground turkey or shredded chicken.
- Low-Carb: Replace chips with cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner,casserole
- Method: Baking
- Cuisine: Mexican-American
Keywords: Walking Taco Casserole, Taco Bake, Easy Casserole, Mexican Casserole, Weeknight Dinner