Walking Taco Casserole is one of my favorite dishes to make when I am looking for an easy weeknight meal that is packed with flavor. This easy taco casserole features a delicious combination of classic taco fixings paired with crunchy Frito corn chips! The best part about this casserole is that it is high customizable which makes it a great choice to please the entire family. To make this walking taco casserole recipe just gather the simple ingredients listed below and follow the instructions listed on the recipe card below.
Ingredients
- Ground beef
- Taco seasoning
- Yellow onion
- Red enchilada sauce
- Rotel tomatoes with green chilies
- Pinto beans
- Mexicorn
- Mexican blend cheese
- Original Fritos
How to make this delicious Walking Taco Casserole
Preheat the oven to 350 degrees. In a large skillet over medium-high heat add the ground meat and diced onion. Cook until the meat has no signs of pink and then drain excess grease. Season the meat with a packet of store-bought taco seasoning and stir until well combined. Add the can of Rotel with green chiles, pinto beans, Mexicorn, red enchilada sauce, and 1 cup of cheese to the skillet and then stir until it is well combined with the taco meat.
In a 9×13 baking dish add a layer of Fritos to the bottom of the dish then a layer of the ground beef mixture. Top with an another layer of Fritos and a final layer of meat mixture. Finish the casserole off by topping with 1 cup of cheese. Then bake at 350 degrees in a preheated oven for 15-20 minutes until cheese melts and the casserole is hot.
Why you’ll love this Walking Taco Casserole
If you are a fan of walking tacos then you will love this easy recipe! It is a family favorite in my house and perfect for anyone looking for easy weeknight dinners! It is highly customizable so you can add any of your favorite taco toppings. This flavorful dish can be made in less than 30 minutes, and since it is a hearty casserole you don’t have to serve it with any side dishes.
Variations
- Add your own toppings- For extra flavor add fresh Pico De Gallo, your favorite taco sauce to a dollop of sour cream to the top of the casserole.
- Make it hot- You can use your own taco seasoning with extra chili powder to really give it a kick!
- Try different beans- You can add black beans, kidney beans or a layer of refried beans in place of the pinto beans if you are looking to try different things!
Will the Fritos become soggy?
- This delicious casserole is best eaten when it is freshly made.
- If you make this casserole to far ahead of time then the chips will become soggy which will not have any effect on the taste but will alter the texture.
Storage
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheat leftovers in a microwave-safe dish before eating.
- To restore some “crunch” add crushed corn chips on top prior to reheating.
Have more questions? Drop a comment below!
If you enjoy this recipe, check out a few more of my favorites:
Ingredients
- 1 ½ pounds ground beef
- 1 packet taco seasoning
- 1 small yellow onion diced
- 10 ounces red enchilada sauce
- 10 ounces Rotel tomatoes with green chilies undrained
- 15.5 ounce pinto beans drained
- 11 ounces mexicorn drained
- 2 cups fiesta blend shredded cheese
- 12.5 ounce bag of original Fritos
Instructions
- Preheat the oven to 350 degrees. In a large skillet over medium-high heat add the ground beef and onions. Cook until the meat has no signs of pink and drain off any excess grease. Season the meat with a packet of taco seasoning and stir until well combined.
- Add the Rotel, pinto beans, Mexicorn, red enchilada sauce, and 1 cup of cheese to the skillet and then stir until combined with the ground beef.
- In a 9x13 casserole dish add a layer of Fritos then a layer of the ground beef mixture. Top with an additional layer of Fritos and a final layer of ground beef mixture. Top with 1 cup of cheese and bake at 350 degrees for 10-15 minutes until cheese is melted and casserole is hot.
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