Walking Taco Casserole
A speedy and indulgent casserole that brings all the flavors of a walking taco, perfect for weeknights and potlucks.
Ingredients
Main Ingredients
- 1 pound ground beef Use an 80/20 blend for best flavor and fat balance.
- 1 packet taco seasoning Choose McCormick or Ortega for consistent flavor.
- 1 can black beans, drained
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar or Mexican blend) Freshly shredded melts better.
- 1 bag Fritos corn chips Holds up better than tortilla chips.
- 1 cup diced bell peppers
- 1 cup diced onion
- to taste sour cream (optional for serving)
- to taste lettuce (optional for serving)
- to taste salsa (optional for serving)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, brown the ground beef, breaking it up with a spatula until fully cooked.
- Drain excess fat into a heatproof container, leaving enough for flavor.
- Stir in the taco seasoning and add black beans, corn, diced tomatoes, bell peppers, and onion. Cook for 5 minutes.
- Taste and adjust seasoning, possibly adding salt, pepper, or lime juice.
Layering
- In a casserole dish, layer half of the Fritos at the bottom.
- Spoon the beef and veggie mixture over the chips, followed by half of the shredded cheese.
- Repeat layering with the remaining Fritos and cheese.
Baking
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving.
- Serve hot with optional toppings like sour cream, lettuce, and salsa.
Notes
Use a mix of sharp cheddar for flavor and a melty cheese for stretch. Store leftovers in an airtight container for up to 3-4 days.