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Walking Taco Casserole

Walking Taco Casserole transforms the beloved fairground favorite into a cozy family dinner that's ready in just 30 minutes. This hearty dish layers seasoned ground beef, corn chips, and melted cheese into one satisfying casserole.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef (85/15 lean)
  • 1 packet taco seasoning
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 can diced tomatoes, drained (14.5 oz)
  • 2 cups corn chips (Fritos work perfectly)
  • 2 cups shredded Mexican cheese blend
  • 1/2 cup sour cream
  • 1/4 cup green onions, chopped
  • 1 cup lettuce, shredded
  • 1/2 cup salsa

Method
 

  1. Preheat your oven to 350°F and grease a 9x13 baking dish. In a large skillet over medium-high heat, brown the ground beef for 5-6 minutes, breaking it apart with a wooden spoon.
  2. Drain excess fat from the beef, then stir in the taco seasoning packet with 2/3 cup water. Let it simmer for 3-4 minutes until the sauce thickens and coats the meat.
  3. Spread half the corn chips across the bottom of your prepared baking dish. Layer the seasoned beef mixture over the chips, then add the drained black beans and diced tomatoes.
  4. Sprinkle the remaining corn chips on top, followed by the shredded cheese.
  5. Bake for 12-15 minutes until the cheese melts completely and the edges bubble gently. Let rest for 5 minutes before serving with fresh toppings like lettuce, sour cream, green onions, and salsa.

Notes

Brown ground beef ahead of time and store in refrigerator for up to three days to make this a 15-minute assembly job. Don't skip draining diced tomatoes to avoid soggy casserole. Let rest for 5 minutes after baking for cleaner serving. Refrigerate leftovers for up to four days or freeze for up to three months. Can be assembled 24 hours ahead and refrigerated before baking.