I reimagined the walking taco into a Walking Taco Casserole layered with seasoned ground beef, cheese, veggies and Fritos, revealing a surprising one-dish take on taco night.
I can’t stop thinking about my Walking Taco Casserole: A Fiesta Of Flavors In Every Bite. It’s loud, a little reckless, and way more fun than your usual weeknight food.
I love how crispy Fritos corn chips crash into savory ground beef, creating bites that surprise you every time. It’s not quite like Taco Casserole With Tortillas Chips nor exactly Taco Casserole Recipes Healthy, it lives somewhere in between and honestly that’s the point.
If you’re into bold flavors and a dish that makes people talk, this one’ll grab your attention and not let go. Curious yet?
Ingredients
- Ground beef, rich in protein and iron, gives umami and juicy, fatty comfort.
- Black beans, high fiber and plant protein, earthy and help make the dish hearty.
- Corn, starchy sweet bite, adds carbs and a pop of natural sweetness.
- Diced tomatoes with chiles, tangy and slightly spicy, add moisture and brightness.
- Cream cheese plus sour cream, makes dish creamy and tangy, adds fat and richness.
- Fritos chips, salty crunchy, big on texture but high in fat and sodium.
- Cheddar, melty cheese adds savory, calcium and more fat, gooey topping favorite.
- Onion and garlic, aromatic, provide savory depth, trace nutrients and antioxidants.
Ingredient Quantities
- 1 lb ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning, about 1 oz or 2 tbsp homemade mix
- 1/2 cup water
- 10 oz can diced tomatoes with green chiles, drained
- 15 oz can black beans, drained and rinsed
- 15 oz can sweet corn, drained or 1 cup frozen corn, thawed
- 1 cup salsa, mild or medium
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 2 cups shredded cheddar or Mexican style blend, divided
- 9 to 10 oz bag Fritos corn chips, crushed, divided
- 2 tbsp vegetable oil
- Salt and pepper, to taste
- Optional toppings: 1/4 cup sliced green onions, chopped cilantro, diced jalapeno, extra sour cream or salsa
How to Make this
1. Preheat oven to 375 F and lightly grease a 9 by 13 inch baking dish.
2. Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add the diced yellow onion and cook until soft about 3 to 4 minutes, then add the minced garlic and cook 30 seconds more.
3. Add 1 lb ground beef, break it up and cook until browned. Season with salt and pepper and drain any excess fat if needed.
4. Stir in the taco seasoning packet and 1/2 cup water, cook 1 to 2 minutes until the sauce thickens. Add the drained diced tomatoes with green chiles, drained and rinsed black beans, drained corn and 1 cup salsa. Simmer 3 to 5 minutes, taste and adjust salt and pepper.
5. In a medium bowl beat together the softened 4 oz cream cheese and 1/2 cup sour cream until smooth. Stir in 1 cup of the shredded cheese so you end up with a creamy cheesy layer.
6. Crush about half the 9 to 10 oz bag of Fritos by hand in the bag or with a rolling pin. Spread that crushed layer evenly in the bottom of the prepared dish.
7. Spoon the beef and bean mixture over the Fritos, then spread the cream cheese and sour cream mixture on top of the meat. It might look messy, that is fine.
8. Sprinkle the remaining 1 cup shredded cheese over the top, then crumble the rest of the Fritos over everything.
9. Bake 12 to 18 minutes until the cheese is melted and bubbling and the top is a touch golden. Let the casserole rest 5 minutes so it sets and the Fritos soften a bit.
10. Top with optional sliced green onions, chopped cilantro, diced jalapeno, extra sour cream or salsa as you like. Serve warm with extra chips on the side for crunch.
Equipment Needed
1. 9 by 13 inch baking dish, greased
2. Large skillet (about 12 inches) for browning the beef
3. Medium mixing bowl plus a small bowl for the cream cheese mix
4. Wooden spoon or heatproof spatula for sautéeing and spreading the layers
5. Can opener and a colander or fine mesh strainer to drain tomatoes, beans and corn
6. Measuring cups and spoons
7. Cheese grater and a rubber spatula for scraping the bowl
8. Rolling pin or heavy jar (or just your hands) to crush the Fritos
9. Oven mitts and a trivet or cooling rack for resting the casserole
FAQ
Walking Taco Casserole: A Fiesta Of Flavors In Every Bite Recipe Substitutions and Variations
- Ground beef: swap with ground turkey or chicken in the same amount. Cook with 1 to 2 tbsp oil since it’s leaner, and add a pinch of salt extra to keep it tasty.
- Black beans: use pinto or kidney beans straight from a 15 oz can, drained and rinsed the same way. Or for a creamier casserole use about 1 cup refried beans instead.
- Fritos corn chips: replace with crushed tortilla chips, crushed Doritos, or broken corn taco shells. Use about the same volume and add most of them on top right before serving so they stay crunchy.
- Sour cream and cream cheese: swap sour cream 1 to 1 with plain Greek yogurt for tang and fewer calories. Replace cream cheese with ricotta or mascarpone in the same amount for a similar creamy texture.
Pro Tips
– Toast the chips first, but dont burn them. Spread the crushed Fritos on a baking sheet and pop them in a 350 F oven for 4 to 6 minutes until they smell nutty. That little toasting step helps the bottom layer stay crunchy instead of turning into soggy mush once the filling goes on.
– Warm the cream cheese a bit so it mixes silky smooth. 10 to 15 seconds in the microwave then whisk with the sour cream, or beat with a fork, and you’ll avoid lumpy dollops that tear the top layer when you spread it. If the beef is piping hot wait a minute before spreading the cream layer so it doesnt separate.
– Taste and tweak the meat mixture before you assemble. Taco packets vary, so add a pinch more salt, a squeeze of lime or a dash of smoked paprika if it needs brightness. Also, if you like heat toss in some finely diced jalapeno or a splash of hot sauce now so the flavor cooks in.
– Dont skip the 5 minute rest. Letting the casserole sit after baking makes it set so slices hold together, and the Fritos on top soften just enough to be pleasant. If you want a browned top, move the dish under the broiler for 30 to 60 seconds but watch it like a hawk, it goes from perfect to burnt fast.
Walking Taco Casserole: A Fiesta Of Flavors In Every Bite Recipe
I reimagined the walking taco into a Walking Taco Casserole layered with seasoned ground beef, cheese, veggies and Fritos, revealing a surprising one-dish take on taco night.
6
servings
836
kcal
Equipment: 1. 9 by 13 inch baking dish, greased
2. Large skillet (about 12 inches) for browning the beef
3. Medium mixing bowl plus a small bowl for the cream cheese mix
4. Wooden spoon or heatproof spatula for sautéeing and spreading the layers
5. Can opener and a colander or fine mesh strainer to drain tomatoes, beans and corn
6. Measuring cups and spoons
7. Cheese grater and a rubber spatula for scraping the bowl
8. Rolling pin or heavy jar (or just your hands) to crush the Fritos
9. Oven mitts and a trivet or cooling rack for resting the casserole
Ingredients
1 lb ground beef
1 small yellow onion, diced
2 cloves garlic, minced
1 packet taco seasoning, about 1 oz or 2 tbsp homemade mix
1/2 cup water
10 oz can diced tomatoes with green chiles, drained
15 oz can black beans, drained and rinsed
15 oz can sweet corn, drained or 1 cup frozen corn, thawed
1 cup salsa, mild or medium
4 oz cream cheese, softened
1/2 cup sour cream
2 cups shredded cheddar or Mexican style blend, divided
9 to 10 oz bag Fritos corn chips, crushed, divided
2 tbsp vegetable oil
Salt and pepper, to taste
Optional toppings: 1/4 cup sliced green onions, chopped cilantro, diced jalapeno, extra sour cream or salsa
Directions
- Preheat oven to 375 F and lightly grease a 9 by 13 inch baking dish.
- Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add the diced yellow onion and cook until soft about 3 to 4 minutes, then add the minced garlic and cook 30 seconds more.
- Add 1 lb ground beef, break it up and cook until browned. Season with salt and pepper and drain any excess fat if needed.
- Stir in the taco seasoning packet and 1/2 cup water, cook 1 to 2 minutes until the sauce thickens. Add the drained diced tomatoes with green chiles, drained and rinsed black beans, drained corn and 1 cup salsa. Simmer 3 to 5 minutes, taste and adjust salt and pepper.
- In a medium bowl beat together the softened 4 oz cream cheese and 1/2 cup sour cream until smooth. Stir in 1 cup of the shredded cheese so you end up with a creamy cheesy layer.
- Crush about half the 9 to 10 oz bag of Fritos by hand in the bag or with a rolling pin. Spread that crushed layer evenly in the bottom of the prepared dish.
- Spoon the beef and bean mixture over the Fritos, then spread the cream cheese and sour cream mixture on top of the meat. It might look messy, that is fine.
- Sprinkle the remaining 1 cup shredded cheese over the top, then crumble the rest of the Fritos over everything.
- Bake 12 to 18 minutes until the cheese is melted and bubbling and the top is a touch golden. Let the casserole rest 5 minutes so it sets and the Fritos soften a bit.
- Top with optional sliced green onions, chopped cilantro, diced jalapeno, extra sour cream or salsa as you like. Serve warm with extra chips on the side for crunch.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 401g
- Total number of serves: 6
- Calories: 836kcal
- Fat: 59g
- Saturated Fat: 22g
- Trans Fat: 0.5g
- Polyunsaturated: 11.7g
- Monounsaturated: 24.8g
- Cholesterol: 134mg
- Sodium: 700mg
- Potassium: 500mg
- Carbohydrates: 62g
- Fiber: 5.6g
- Sugar: 6g
- Protein: 40g
- Vitamin A: 800IU
- Vitamin C: 8mg
- Calcium: 309mg
- Iron: 5.2mg
