Walking Taco Casserole

Why I Love This Recipe

• It’s simple to make with pantry staples and just one pan plus a casserole dish.

• I get all the chili, cheese, and crunch of a taco in an easy-to-serve form.

• It’s endlessly customizable with my favorite toppings.

• It reheats well and makes amazing leftovers.

• I can double the recipe for a crowd or cut it in half for a smaller batch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound ground beef (80–90% lean)

• 1 cup chopped yellow onion

• 1 packet chili seasoning mix

• ½ cup beef broth or water

• 1 can kidney beans, drained

• ½ bag Fritos corn chips

• 3 cups shredded cheese (Mexican blend or cheddar)

Optional Toppings:

• Shredded lettuce

• Jalapeños

• Chopped tomatoes

• Sour cream

• Green onions

• Cilantro

• Guacamole

Directions

1. I preheat the oven to 350°F.

2. In a large skillet over medium heat, I cook the ground beef and chopped onions until the beef is browned and the onions are soft, about 6–8 minutes. If there’s excess grease, I drain it off.

3. I turn off the heat and stir in the chili seasoning, beef broth (or water), kidney beans, and 1 cup of shredded cheese.

4. I spread the beef mixture into a 9×9 or 9×11-inch casserole dish, pressing it down slightly to make an even layer.

5. I top the mixture with Fritos corn chips and sprinkle the remaining 2 cups of shredded cheese on top.

6. I bake the casserole for 10–15 minutes, or until the cheese is fully melted and bubbling around the edges.

7. After it comes out of the oven, I top it with whatever toppings I’m in the mood for—usually a combo of lettuce, tomatoes, sour cream, and green onions.

Servings and Timing

Servings: 5
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

• I’ve swapped ground beef for ground turkey or ground chicken with great results.

• For extra spice, I add diced green chilies or a pinch of cayenne to the beef.

• If I don’t have kidney beans, I use black beans or pinto beans instead.

• I’ve layered in a bit of salsa or hot sauce for added moisture and kick.

• Sometimes I top it with crushed Doritos or tortilla chips instead of Fritos for a different crunch.

Storage/Reheating

• I store leftovers in an airtight container in the fridge for up to 4 days.

• To reheat, I use the microwave or warm it in the oven at 350°F until hot.

• If the chips lose their crunch, I sprinkle a few fresh ones on top before serving.

FAQs

Can I make this ahead of time?

Yes. I prepare the beef mixture and layer it in the dish, then cover and refrigerate. When ready to bake, I top with chips and cheese and bake as directed.

Do the Fritos stay crispy?

They stay crisp on top when served fresh. After refrigeration, they soften a bit, but I often add a handful of new chips on top when reheating.

Is it spicy?

Not by default. I use mild chili seasoning, but I can make it spicier by adding hot sauce or jalapeños.

Can I freeze this casserole?

I prefer freezing the beef mixture separately without the chips and cheese. Then I thaw, assemble, and bake fresh for the best texture.

What should I serve with this?

It’s a full meal on its own, but I sometimes serve it with a simple side salad or some extra chips and salsa.

Conclusion

This Walking Taco Casserole is everything I want in a fast and flavorful dinner—cheesy, hearty, and just a little crunchy. It takes a beloved classic and turns it into a fuss-free, baked version that I can whip up anytime. Whether I’m feeding the family or looking for something fun and satisfying, this recipe always hits the spot.

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