As a food blogger, I reimagined classic walking taco flavors into a Walking Taco Casserole that layers seasoned beef, melty cheese, fresh veggies, and crunchy Fritos around a clever secret ingredient.

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I love turning handheld fair-food into something that feeds a crowd. My Walking Taco Casserole: A Fiesta Of Flavors In Every Bite packs the crunchy charm of Fritos corn chips with seasoned ground beef into one easy pan.

It’s loud, a little messy and exactly what you want on game day when you need Simple Dinner Ideas Easy Quick that actually tastes like a treat. If you like Taco Casserole With Enchilada Sauce flavors you’ll find similar boldness here, but with fewer steps.

I made this so you can grab big flavor without fuss, and yeah it disappears fast.

Ingredients

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Ground beef packs protein and iron, but can be kinda high in saturated fat
Black beans bring fiber and plant protein, filling and good for digestion
Diced tomatoes with chiles add vitamin C, tang and a little spicy kick
Cream cheese makes it creamy and rich, mostly fat so use sparingly
Fritos give crunch and salty corn flavor, high in carbs and fat though
Cheddar adds melty savory goodness plus calcium and protein, can be salty
Salsa keeps things fresh with tomatoes, onion and spice, low in calories
Sweet corn adds natural sweetness, fiber and starch, balances the spice real nice
Green onions and cilantro brighten the dish with fresh herb flavor, very low cal

Ingredient Quantities

1 lb (450 g) ground beef

1 small yellow onion chopped

2 cloves garlic minced

1 packet (1 oz) taco seasoning or 2 tbsp homemade taco seasoning

1/2 cup (120 ml) water

1 (10 oz / 283 g) can Rotel diced tomatoes with green chiles

1 (15 oz / 425 g) can black beans drained and rinsed

1 (15 oz / 425 g) can sweet corn drained or 1 cup frozen corn

8 oz (225 g) cream cheese softened

1/2 cup (120 g) sour cream

1 cup (240 ml) salsa

2 cups (about 8 oz / 225 g) shredded cheddar cheese

1 (9.25 oz / 262 g) bag Fritos corn chips lightly crushed

3 green onions sliced

1/4 cup fresh cilantro chopped (optional)

How to Make this

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1. Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish; lightly crush the Fritos in the bag so you have a mix of small bits and some bigger chunks.

2. In a large skillet over medium-high heat brown 1 lb ground beef with the chopped yellow onion, breaking it up as it cooks; drain excess fat, then add the minced garlic and cook about 30 seconds until fragrant.

3. Stir in the taco seasoning and 1/2 cup water, then add the can of Rotel (with juices), drained black beans and drained or frozen corn (no need to fully thaw if frozen); simmer 4 to 6 minutes until a bit thickened and flavors meld, taste and adjust salt if needed.

4. Meanwhile soften and mix the cream cheese with the sour cream and salsa until mostly smooth, then fold in 1 cup of the shredded cheddar; it’s okay if there are a few lumps.

5. Spread half the crushed Fritos in the bottom of the prepared dish to make a crunchy base.

6. Spoon the beef-bean-corn mixture evenly over the Fritos, then dollop and spread the cream cheese-salsa mixture on top of the meat layer.

7. Sprinkle the remaining 1 cup cheddar over everything, then scatter the rest of the crushed Fritos on top for extra crunch. Bake 12 to 18 minutes until cheese is melted and edges are bubbly; if you want a crispier top broil 1 to 2 minutes but watch it closely so it doesn’t burn.

8. Let the casserole rest 5 minutes to set, then sprinkle with sliced green onions and chopped cilantro if using; serve warm with extra Fritos or your favorite taco toppings.

Equipment Needed

1. Oven (preheat to 375°F)
2. 9×13 inch baking dish, greased
3. Large skillet for browning the beef
4. Mixing bowls (one large for the meat mix, one medium for the cream cheese mix)
5. Wooden spoon or sturdy spatula for cooking and stirring
6. Rubber spatula or offset spatula for spreading the cream cheese layer
7. Measuring cups and spoons
8. Cutting board
9. Chef’s knife
10. Colander for draining beans/corn and a can opener for the Rotel and canned beans

FAQ

Can I make this vegetarian? Yes, easy. Swap the ground beef for a plant based crumble, cooked lentils or extra black beans and you’re good. Brown the meat substitute or cook the lentils first so they don’t taste mushy, then season like the recipe says. You might want to add a splash of vegetable broth for more flavor.

How do I keep the Fritos crunchy? Don’t bake all of them into the casserole. Crush a handful and stir some in for texture, but reserve most to sprinkle on top right before serving. If you add them before baking they’ll go soft fast.

Can I make this ahead or freeze it? Yes. You can assemble and refrigerate for up to 24 hours before baking. For freezing, leave the Fritos and fresh toppings out, then freeze the cooked casserole (or unbaked filling) up to 2 to 3 months. Thaw overnight in the fridge, bake until hot, then add fresh chips and toppings.

What can I substitute for cream cheese and sour cream? Greek yogurt works great for sour cream, use full fat for best texture. For cream cheese try neufchatel or a softer goat cheese for tang, but expect a slightly different flavor. If you want dairy free, use a vegan cream cheese and dairy free yogurt.

How spicy is it and how do I adjust the heat? It’s usually mild to medium thanks to the Rotel and taco seasoning. To tone it down use mild Rotel or less seasoning. To bump it up add chopped jalapeño, hot salsa, or extra taco seasoning.

Can I make this in a slow cooker and how long do I bake it? Yes you can use a slow cooker. Brown the beef and onions first, then combine everything except the chips and cheese. Cook on low for 2 to 3 hours, stir in cheese near the end so it melts. For oven baking, 350 F for about 20 to 25 minutes until bubbly and cheese is melted is a good rule.

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

Ground beef: swap 1 lb for 1 lb ground turkey or chicken, or use 1 lb plant based crumbles, they brown the same but add a tsp oil if the meat’s super lean and bump the taco seasoning a bit since they’re milder.
Cream cheese: replace the 8 oz with 8 oz mascarpone for same rich creaminess, or use 1 cup full fat Greek yogurt (well drained) for a lighter, tangier casserole, fold it in off the heat so it doesn’t split.
Fritos: use an equal amount of crushed tortilla chips or Doritos, or crunchy corn tortilla strips, you’ll keep the crunch though flavor will shift a little.
Black beans: swap the 15 oz can for 15 oz pinto beans or kidney beans, or use about 1 1/2 cups cooked lentils for extra protein, no other changes needed.

Pro Tips

– Soften the cream cheese first, dont try to force it cold. Let it sit at room temp for 30-45 minutes or microwave in 10-15 second bursts until just soft. That makes it blend smoother with the sour cream and salsa and keeps the texture from getting grainy.

– Drain most of the beef fat but save a tablespoon or so for flavor. Too much fat makes the casserole soggy, but a little bit keeps the meat tasting juicy and not flat.

– Keep the Fritos mix-textured. Lightly crush half for the base and topping, but save a handful of whole or big chunks to scatter on right after baking for maximum crunch. If you want extra crisp, broil 1-2 minutes but watch it like a hawk, it burns fast.

– You can assemble ahead to save time. Put it together the day before and refrigerate; add fresh chips and herbs after reheating. If reheating from cold, let it rest 5-7 minutes after coming out of the oven so it sets up, youll slice cleaner and fewer drips.

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

Recipe by Nicky Smith

0.0 from 0 votes

Servings

servings

Calories

637

kcal

Equipment: 1. Oven (preheat to 375°F)
2. 9×13 inch baking dish, greased
3. Large skillet for browning the beef
4. Mixing bowls (one large for the meat mix, one medium for the cream cheese mix)
5. Wooden spoon or sturdy spatula for cooking and stirring
6. Rubber spatula or offset spatula for spreading the cream cheese layer
7. Measuring cups and spoons
8. Cutting board
9. Chef’s knife
10. Colander for draining beans/corn and a can opener for the Rotel and canned beans

Ingredients

1 lb (450 g) ground beef
1 small yellow onion chopped
2 cloves garlic minced
1 packet (1 oz) taco seasoning or 2 tbsp homemade taco seasoning
1/2 cup (120 ml) water
1 (10 oz / 283 g) can Rotel diced tomatoes with green chiles
1 (15 oz / 425 g) can black beans drained and rinsed
1 (15 oz / 425 g) can sweet corn drained or 1 cup frozen corn
8 oz (225 g) cream cheese softened
1/2 cup (120 g) sour cream
1 cup (240 ml) salsa
2 cups (about 8 oz / 225 g) shredded cheddar cheese
1 (9.25 oz / 262 g) bag Fritos corn chips lightly crushed
3 green onions sliced
1/4 cup fresh cilantro chopped (optional)

Directions

Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish; lightly crush the Fritos in the bag so you have a mix of small bits and some bigger chunks.
In a large skillet over medium-high heat brown 1 lb ground beef with the chopped yellow onion, breaking it up as it cooks; drain excess fat, then add the minced garlic and cook about 30 seconds until fragrant.
Stir in the taco seasoning and 1/2 cup water, then add the can of Rotel (with juices), drained black beans and drained or frozen corn (no need to fully thaw if frozen); simmer 4 to 6 minutes until a bit thickened and flavors meld, taste and adjust salt if needed.
Meanwhile soften and mix the cream cheese with the sour cream and salsa until mostly smooth, then fold in 1 cup of the shredded cheddar; it’s okay if there are a few lumps.
Spread half the crushed Fritos in the bottom of the prepared dish to make a crunchy base.
Spoon the beef-bean-corn mixture evenly over the Fritos, then dollop and spread the cream cheese-salsa mixture on top of the meat layer.
Sprinkle the remaining 1 cup cheddar over everything, then scatter the rest of the crushed Fritos on top for extra crunch. Bake 12 to 18 minutes until cheese is melted and edges are bubbly; if you want a crispier top broil 1 to 2 minutes but watch it closely so it doesn’t burn.
Let the casserole rest 5 minutes to set, then sprinkle with sliced green onions and chopped cilantro if using; serve warm with extra Fritos or your favorite taco toppings.

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.