Easy Walking Taco Casserole Recipe: Simple Weeknight Dinner (Print Version)
Easy Walking Taco Casserole Recipe is a simple, hearty dinner that's packed with savory beef, cheesy goodness, and crunchy Fritos. A family favorite!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat
# Ingredients:
→ Main Ingredients
01 -
1 lb lean ground beef
02 -
1 (10 oz) can diced tomatoes with green chiles (Rotel), undrained
03 -
1 (15 oz) can black beans, rinsed and drained
04 -
1 cup frozen or canned corn, drained
05 -
4 oz cream cheese, softened
06 -
2 cups shredded cheddar cheese
07 -
1 (10.5 oz) bag Fritos corn chips
→ Flavor Boosters
08 -
1 (1 oz) packet taco seasoning
09 -
1/4 cup water
→ Optional Toppings
10 -
Shredded lettuce
11 -
Diced tomatoes
12 -
Sour cream or Greek yogurt
13 -
Salsa
14 -
Sliced jalapeños
15 -
Avocado or guacamole
16 -
Fresh cilantro
# Instructions:
01 -
First things first, get that ground beef sizzling in a large skillet over medium-high heat. Break it up with a spoon as it cooks. You want it nice and browned, no pink bits left. And please, for the love of all that is good, drain any excess fat! I once let it sit, and the whole casserole felt heavy, not in a good way. The kitchen starts to smell so savory at this point, it's just the best.
02 -
Once your beef is drained, stir in the taco seasoning and about a quarter cup of water. Let it simmer for a few minutes, just until the liquid is absorbed. This really helps those spices bloom and infuse the meat. I used to rush this step, and I could tell the difference—the flavor wasn't as deep. Give it a good stir, and let it do its thing. It's really worth the extra couple of minutes.
03 -
Now, stir in the undrained diced tomatoes with green chiles, the rinsed black beans, and the corn. Let that all heat through for about 5 minutes. Then, drop in the softened cream cheese. Stir, stir, stir until it's completely melted and creates this wonderfully creamy base. Honestly, this is where the magic happens for our Easy Walking Taco Casserole Recipe!
04 -
Grab a 9x13 inch baking dish. Spread about half of your Fritos corn chips evenly across the bottom. This is where the "walking taco" part really comes alive! I remember one time I got a little too excited and put too many chips—the casserole was a bit chip-heavy, so try to keep it even. It's okay if they break a little, that's part of the charm.
05 -
Pour the beef and veggie mixture over the Fritos in the baking dish. Spread it out gently to cover all those chips. Then, sprinkle a generous amount of shredded cheddar cheese over the top. I mean, can you ever have too much cheese? I think not! This is going to get all bubbly and golden in the oven, yum.
06 -
Pop that dish into a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. When it comes out, the edges of the Fritos will be slightly softened but still have that satisfying bite. The cheese will be golden and calling your name. Let it rest for a few minutes before serving, honestly, it helps everything set.
# Notes:
01 -
Don't skip draining the ground beef! I learned the hard way that extra grease makes for a soggy casserole, not ideal.
02 -
For that ultimate creamy texture, make sure your cream cheese is softened before adding it to the hot mixture. It just melts in so much better.
03 -
Resist the urge to overbake; the goal is bubbly cheese and heated through, not dried-out Fritos. Keep an eye on it!
04 -
My favorite variation is to add a layer of refried beans under the Fritos. It adds extra heartiness and a lovely creamy texture to the base.
# Tools You'll Need:
01 -
Large skillet
02 -
9x13 inch baking dish
# Nutrition Facts (Per Serving):
Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 30-40g