Walking Taco Casserole

View of the baked casserole inside a white casserole dish

If you love the classic, bold flavors of walking tacos but want something comforting, hearty, and in family-friendly casserole form for dinner - this Walking Taco Casserole is about to become your new go-to dinner. Packed with seasoned ground beef, crunchy corn chips, melty cheese, beans, and all your favorite taco toppings. This easy casserole is guaranteed to be a family favorite!

Course Casserole, Dinner

Cuisine American, Mexican

Keyword walking taco casserole

Prep Time 25

Cook Time 35

Total Time 1

Servings

Calories 499kcal

Author Jessica - Together as Family

Equipment

Ground Meat Chopper

Ingredients

1 bag (9.25 oz) Fritos or Chili Cheese Fritos (I use original Fritos)
1½ pounds lean ground beef (I use 93/7)
1 packet taco seasoning
3/4 cup water
1 can (15 oz) pinto beans drained & rinsed
1 can (10 oz) Rotel diced tomatoes with green chilies drained
2 cups shredded medium cheddar cheese (divided)

Taco Toppings

shredded lettuce
chopped Roma tomatoes
sliced fresh jalapeños (seeds removed for no heat)
sour cream

Instructions

Preheat the oven to 375°F. Lightly spray a 9x13-inch casserole dish with nonstick cooking spray.
Pour about 3/4 of the bag of Fritos into the bottom of the baking dish and spread them out into an even layer. Reserve the rest for a crunchy topping for serving.
1 bag (9.25 oz) Fritos or Chili Cheese Fritos
In a large skillet, over medium-high heat, cook and crumble the ground beef until it's no longer pink. Drain excess grease from the skillet.
1½ pounds lean ground beef
Add the packet of taco seasoning and water into the skillet. Bring the mixture to a low boil and then reduce to medium heat, and let it simmer for about 5 minutes or until thickened.
1 packet taco seasoning, 3/4 cup water
Stir in the pinto beans and Rotel until combined and let simmer for 5 minutes, or until thickened. When done, remove the skillet from the heat.
1 can (15 oz) pinto beans, 1 can (10 oz) Rotel diced tomatoes with green chilies
Sprinkle 1 cup of shredded cheese over top the layer of chips inside the casserole dish. Spoon the hot taco meat mixture over top the cheese in an even layer. Spread gently so the chips and cheese mostly stay in the same place.
2 cups shredded medium cheddar cheese
Sprinkle the remaining 1 cup shredded cheese evenly over top the ground beef mixture.
Bake uncovered for 18-22 minutes or until the cheese is fully melted and bubbly around the edges.
Remove from the oven and let the casserole rest for 5 minutes to set slightly. Top the casserole with the remaining Fritos chips, shredded lettuce, diced tomato, sliced jalapeños (if using), dollops of sour cream, and any other favorite toppings. Enjoy!
^{*You can top the entire casserole with the toppings or top individual servings instead.}
shredded lettuce, chopped Roma tomatoes, sliced fresh jalapeños, sour cream

Notes

Let the beef mixture simmer as needed until it's thickened and not to runny/saucy. If it looks watery then give it more time. You want to remove as much moisture as possible to prevent the casserole and chip layer from being too soggy and wet.
Draining and rinsing the beans removes excess starch and sodium, which keeps the filling from becoming too wet. Draining the Rotel helps control moisture, so the casserole stays thick and scoopable rather than water, especially since the Fritos form the base.
If you prefer more spice then try some of these ideas; use hot taco seasoning, use Pepper Jack shredded cheese, use a can of hot Rotel tomatoes, and choose spicier toppings such as jalapeños with seeds intact or pickled jalapeños. Other options are to add some spicier dried seasonings such as chili powder, cayenne pepper, or chipotle seasoning.

Nutrition