Walking Taco Casserole

A layered walking taco casserole combining seasoned ground beef, crunchy corn chips and melty cheddar — an easy, crowd-pleasing dinner that’s simple to assemble and serves a family.

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Prep Time 15

Cook Time 25

Total Time 40

Servings

Ingredients

Main Ingredients

1.5 pound ground beef lean (85% lean)
1 cup yellow onion finely chopped
2 clove garlic minced
2 tablespoon taco seasoning store-bought or homemade
1 can diced tomatoes with green chilies 10 ounce can, undrained
1 can black beans 15 ounce can, drained and rinsed
9 ounce corn chips (Fritos) crushed
2 cup shredded sharp cheddar
1 cup salsa mild or medium
1 cup sour cream
0.25 cup green onions sliced
0.25 cup fresh cilantro chopped
1 tablespoon lime juice fresh

Instructions

Preparation Steps

Preheat the oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
In a large skillet over medium-high heat, brown the ground beef until no longer pink, breaking it up with a spoon.
Add the chopped onion and minced garlic to the skillet and cook until the onion is softened, about 3 to 4 minutes.
Stir in the taco seasoning, diced tomatoes with green chilies (undrained) and drained black beans. Simmer for 5 minutes to combine flavors.
Spread half of the crushed corn chips in the prepared baking dish. Spoon the meat and bean mixture evenly over the chips, then sprinkle with half of the shredded cheddar.
Top with the remaining crushed corn chips and shredded cheddar, then pour salsa evenly over the top.
Bake in the preheated oven for 15 to 20 minutes, until the cheese is melted and the casserole is heated through.
Remove from oven and let rest for 5 minutes. Dollop sour cream on top, then garnish with sliced green onions, chopped cilantro and a drizzle of lime juice. Serve warm.

Notes

Serve with additional toppings like shredded lettuce, diced tomatoes, jalapeños or hot sauce. Leftovers keep refrigerated for up to 3 days; reheat in the oven for best texture.