Walking Taco Casserole
This Walking Taco Casserole combines seasoned beef, zesty tomatoes, crunchy corn chips, and melty cheese into a warm, comforting dish that's easy to make and perfect for busy weeknights or casual get-togethers.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil for sautéing the aromatics and browning the beef
- 1 pound ground beef choose lean ground beef for a healthier option
- Salt and pepper to season the beef and balance flavors
- 1 yellow onion finely diced, adds sweetness and depth to the savory base
- 10 ounce can ROTEL tomatoes (diced tomatoes with chiles), brings a mild spicy kick and juicy texture
- 2 tablespoons taco seasoning homemade or store-bought, adds classic taco spices
- 15 ounces pinto beans drained, adds fiber, protein, and a creamy texture
- 3 cups Frito corn chips for that signature crunch and corn flavor
- 2 cups shredded cheddar cheese melts beautifully for a gooey, savory topping
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray to prevent sticking.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely diced yellow onion and cook until soft and translucent, about 4-5 minutes.
- Add the ground beef and season with salt and pepper. Cook, breaking up the meat with a spatula, until the beef is browned and cooked through, approximately 6-8 minutes.
- Drain any excess grease from the skillet. Stir in the can of ROTEL tomatoes (including the juice), taco seasoning, and drained pinto beans. Mix well and let simmer for about 5 minutes, allowing flavors to meld and liquid to reduce slightly.
- In the prepared baking dish, spread half of the Frito corn chips evenly across the bottom. Spoon half of the beef mixture over the chips. Sprinkle 1 cup of shredded cheddar cheese over the beef layer.
- Repeat by adding the remaining chips, the rest of the beef mixture, and finish with the remaining 1 cup of cheddar cheese.
- Place the casserole in the preheated oven and bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Remove from the oven and let the casserole cool for a few minutes before serving. Optionally, top with sour cream, chopped green onions, diced tomatoes, or sliced jalapeños.
Equipment
- Large Skillet
- 9x13 inch Baking Dish
Notes
For a leaner option, substitute the ground beef with ground turkey or chicken. Use homemade taco seasoning to control salt and spice levels. Add a layer of refried beans for extra creaminess. Drain excess fat to avoid sogginess. For gluten-free, ensure taco seasoning and corn chips are certified gluten-free. Let the casserole rest 5-10 minutes after baking to set for easier serving. Variations include vegetarian substitutes, spicy additions, different cheeses, extra veggies, Mexican rice layer, and fresh herbs. Leftovers can be refrigerated for up to 3 days and reheated in oven or microwave; add fresh corn chips after reheating for crispness.