I turned the fun flavors of a walking taco into a Walking Taco Casserole layered with seasoned beef, melty cheese, crunchy Fritos, and a little secret ingredient that makes it impossible to resist.

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Walking Taco Casserole: A Fiesta Of Flavors In Every Bite

i love turning messy, hands-on foods into something you can spoon out of a pan, and my Walking Taco Casserole does exactly that. It packs all the crunchy fun of Fritos and the hearty kick of seasoned ground beef into one skillet friendly dish, but with a twist that makes people ask “what’s in that?” It’s perfect for Taco Leftovers Ideas or nights when you need Simple Dinner Ideas Easy Quick, and honestly it’s the kind of recipe that disappears before you can grab a second plate.

Try it when you want bold flavor without fuss.

Ingredients

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Ground beef: Rich in protein and iron, fills you up but can be higher in saturated fat
Black beans: Packed with fiber and plant protein, good for digestion and steady energy
Corn: Sweet starchy kernels give carbs and fiber, add pop of natural sweetness
Salsa: Tomato forward, tangy and low calorie, gives acidity freshness and spice
Sour cream: Cool creamy tang, adds richness and balances heat, but it’s higher in fat
Fritos: Crispy corn crunch adds fun texture, very salty and fatty so use sparingly
Cheddar cheese: Gives melty savory depth, adds calcium and protein, also adds more calories
Cilantro: Bright herb, fresh citrusy notes that lift the whole dish without calories

Ingredient Quantities

1 lb ground beef

1 packet (1 oz) taco seasoning

1/2 cup water

1 medium yellow onion diced

1 medium bell pepper diced (any color)

15 oz can black beans drained and rinsed

15 oz can whole kernel corn drained

1 cup salsa

1 cup sour cream

2 cups shredded cheddar cheese

About 2 cups crushed Fritos (one 5 to 6 oz bag)

1 large tomato diced or 1 cup diced tomatoes

1/4 cup sliced black olives

2 green onions thinly sliced

1/4 cup chopped fresh cilantro

1 lime cut into wedges

Salt and pepper to taste

1 tablespoon vegetable oil

How to Make this

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1. Preheat oven to 375 F and lightly grease a 9×13 inch baking dish.

2. Heat 1 tablespoon vegetable oil in a large skillet over medium heat, add the diced yellow onion and diced bell pepper, season with a pinch of salt and pepper, cook until softened about 4 to 5 minutes.

3. Add 1 pound ground beef to the skillet, break it up and brown it through, drain off excess fat if needed.

4. Stir in 1 packet (1 oz) taco seasoning and 1/2 cup water, simmer until the sauce thickens about 2 to 3 minutes.

5. Mix in the drained and rinsed 15 oz can black beans, the drained 15 oz can whole kernel corn, and 1 cup salsa; warm everything together for 2 more minutes, taste and adjust salt and pepper.

6. In a small bowl combine 1 cup sour cream with 2 tablespoons salsa and the juice of half a lime, stir until smooth.

7. Spread about 1 cup crushed Fritos evenly across the bottom of the prepared dish, spoon the beef and bean mixture over the Fritos, spread the sour cream mixture on top, then sprinkle 1 1/2 cups shredded cheddar cheese over everything (reserve the remaining 1/2 cup cheese and some crushed Fritos for topping).

8. Bake for 15 to 20 minutes until the cheese is bubbly and melted, let the casserole rest for 5 minutes after removing from the oven.

9. Scatter the reserved crushed Fritos on top for crunch, then add the diced tomato, 1/4 cup sliced black olives, 2 green onions thinly sliced, 1/4 cup chopped fresh cilantro, and the remaining 1/2 cup shredded cheddar if you like it extra cheesy. Serve with lime wedges on the side for squeezing, dig in.

Equipment Needed

1. 9×13 inch baking dish
2. Large skillet (with lid optional)
3. Wooden spoon or heatproof spatula
4. Can opener
5. Fine-mesh colander or strainer
6. Small mixing bowl and a spoon for the sour cream mix
7. Measuring cups and measuring spoons
8. Chef’s knife and cutting board
9. Oven mitts or pot holders

FAQ

Q: Can I make this vegetarian or vegan?
A: Yeah you can. Swap the ground beef for extra black beans, lentils, or a plant based crumble, use vegan cheese and vegan sour cream, and double check the Fritos and taco seasoning for dairy or animal ingredients.

Q: How do I keep the Fritos crunchy?
A: Add most of the crushed Fritos right before serving. If you want some baked crunch, sprinkle half on top before baking and reserve the rest to add cold at the end so it stays crisp.

Q: Can I make it ahead or freeze it?
A: Yes. Assemble (but skip fresh toppings like tomato, green onion, cilantro and the final Fritos) and refrigerate up to 24 hours, or freeze in an airtight dish up to 2 to 3 months. Thaw overnight in the fridge then bake covered at 350F until hot.

Q: Whats the best way to reheat leftovers?
A: Oven is best — cover and bake at 350F for 15 to 25 minutes, then uncover a few minutes to crisp the top. Microwave works in a pinch but it will get soggy, so add fresh Fritos or a squeeze of lime after reheating.

Q: How do I tame or dial up the spice level?
A: Use mild, medium or hot salsa and adjust the taco seasoning amount. To cool it down, stir in extra sour cream or Greek yogurt; to kick it up, add diced jalapeño or a pinch of cayenne.

Q: Is this recipe gluten free?
A: It can be if you use gluten free taco seasoning, check that the canned goods and salsa are gluten free, and choose a GF corn chip like certified gluten free Fritos. Always read labels to be sure.

Walking Taco Casserole: A Fiesta Of Flavors In Every Bite Recipe Substitutions and Variations

Ground beef: swap with ground turkey for a leaner dish, or ground chicken if you want milder flavor, or use plant based crumbles (Beyond/Impossible) for a vegetarian option.
Sour cream: use plain Greek yogurt for tang and extra protein, or crema if you want a thinner, richer finish, or a dairy free sour cream (coconut or cashew) for vegan diets.
Crushed Fritos: substitute crushed corn tortilla chips for the same crunch, or use crushed Doritos for extra cheesy flavor, or crispy taco shells broken up for a fresher corn taste.
Shredded cheddar: swap with pepper jack for a little kick, or Monterey Jack for creamier melt, or a Mexican blend if you want more complexity.

Pro Tips

1) Toast the Fritos first so the bottom wont go soggy. Spread them on a baking sheet and pop them in the oven for 5 minutes, or toss them quick in a dry skillet until they smell nutty. They get crunchier and actually hold up under the filling better.

2) Get rid of excess moisture so the casserole isn’t runny. After browning the meat, let it simmer a little longer to tighten up, and pat the beans and corn dry with paper towels. If your salsa seems watery, simmer it alone until thicker. A tiny splash of cornstarch mixed with water will also help if you need it.

3) Layer the seasoning, not just the packet. Taste and add a pinch more salt, lime zest or smoked paprika if it needs more zip, and fold fresh cilantro in at the end. Also mixing a bit of lime juice into the sour cream (or swapping some sour cream for plain Greek yogurt) brightens everything up.

4) Make ahead and reheat smart. Assemble a day ahead and keep covered in the fridge, but add the fresh toppings right before serving. To reheat, use the oven so the top gets melty and the chips stay crunchy, microwaving will make it limp.

Walking Taco Casserole: A Fiesta Of Flavors In Every Bite Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I turned the fun flavors of a walking taco into a Walking Taco Casserole layered with seasoned beef, melty cheese, crunchy Fritos, and a little secret ingredient that makes it impossible to resist.

Servings

servings

Calories

705

kcal

Equipment: 1. 9×13 inch baking dish
2. Large skillet (with lid optional)
3. Wooden spoon or heatproof spatula
4. Can opener
5. Fine-mesh colander or strainer
6. Small mixing bowl and a spoon for the sour cream mix
7. Measuring cups and measuring spoons
8. Chef’s knife and cutting board
9. Oven mitts or pot holders

Ingredients

1 lb ground beef
1 packet (1 oz) taco seasoning
1/2 cup water
1 medium yellow onion diced
1 medium bell pepper diced (any color)
15 oz can black beans drained and rinsed
15 oz can whole kernel corn drained
1 cup salsa
1 cup sour cream
2 cups shredded cheddar cheese
About 2 cups crushed Fritos (one 5 to 6 oz bag)
1 large tomato diced or 1 cup diced tomatoes
1/4 cup sliced black olives
2 green onions thinly sliced
1/4 cup chopped fresh cilantro
1 lime cut into wedges
Salt and pepper to taste
1 tablespoon vegetable oil

Directions

Preheat oven to 375 F and lightly grease a 9×13 inch baking dish.
Heat 1 tablespoon vegetable oil in a large skillet over medium heat, add the diced yellow onion and diced bell pepper, season with a pinch of salt and pepper, cook until softened about 4 to 5 minutes.
Add 1 pound ground beef to the skillet, break it up and brown it through, drain off excess fat if needed.
Stir in 1 packet (1 oz) taco seasoning and 1/2 cup water, simmer until the sauce thickens about 2 to 3 minutes.
Mix in the drained and rinsed 15 oz can black beans, the drained 15 oz can whole kernel corn, and 1 cup salsa; warm everything together for 2 more minutes, taste and adjust salt and pepper.
In a small bowl combine 1 cup sour cream with 2 tablespoons salsa and the juice of half a lime, stir until smooth.
Spread about 1 cup crushed Fritos evenly across the bottom of the prepared dish, spoon the beef and bean mixture over the Fritos, spread the sour cream mixture on top, then sprinkle 1 1/2 cups shredded cheddar cheese over everything (reserve the remaining 1/2 cup cheese and some crushed Fritos for topping).
Bake for 15 to 20 minutes until the cheese is bubbly and melted, let the casserole rest for 5 minutes after removing from the oven.
Scatter the reserved crushed Fritos on top for crunch, then add the diced tomato, 1/4 cup sliced black olives, 2 green onions thinly sliced, 1/4 cup chopped fresh cilantro, and the remaining 1/2 cup shredded cheddar if you like it extra cheesy. Serve with lime wedges on the side for squeezing, dig in.

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.