I’m sharing my Walking Taco Casserole featuring a secret layer of enchilada sauce, seasoned ground beef, cheese, veggies and a Fritos topping to make weeknight dinner planning easier.

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I never thought you could cram a whole fiesta into one pan, but my Walking Taco Casserole: A Fiesta Of Flavors In Every Bite does just that. I pile in savory ground beef and toss in crunchy Fritos corn chips so every scoop hits with a little surprise crunch.

It’s loud, a bit messy, and exactly the kind of thing you bring to game day when people expect boring dips. I promise there’s a trick hidden in the layers that makes it oddly addictive, and once you try it you’ll start planning excuses to make it again.

Ingredients

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Provides rich protein and fat, gives savory depth and juicy meaty base.
High in fiber and protein, earthy flavor, helps make dish filling and hearty.
Sweet pop, adds crunch and carbs, brightens texture and balances spices.
Gives creamy tang, fattiness smooths heat, makes casserole rich and silky.
Cool, slightly tangy, cuts spice and adds smoother, lighter creaminess.
Crunchy corn chips, salty, provide texture and kinda craveable scooping bites.
Tomato brightness with mild heat, adds moisture, acidic lift and flavor.
Melts golden, salty, gives gooey pull and sharp flavor contrast.
Sweet and savory aromatics, caramelize slightly, deepen overall savory notes.

Ingredient Quantities

1 lb ground beef, about 80 20 (not too lean)

1 small yellow onion, diced (about 1 cup)

2 cloves garlic, minced

1 packet (1 oz) taco seasoning

1/2 cup water

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

1 (15 oz) can black beans, drained and rinsed

1 cup frozen corn, thawed (or 1 (15 oz) can corn, drained)

8 oz cream cheese, softened

1 cup sour cream

2 cups shredded cheddar cheese, divided

3 cups Fritos corn chips, plus extra for topping

1/4 cup sliced black olives (optional)

2 green onions, thinly sliced (for garnish)

Fresh cilantro, a handful, chopped (optional)

Salt and black pepper, to taste

How to Make this

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1. Preheat oven to 350°F and grease a 9×13 baking dish with a little oil or nonstick spray.

2. In a large skillet over medium high heat brown 1 lb ground beef (use 80/20 for best flavor) with the diced yellow onion until meat is no longer pink, about 6 to 8 minutes; add the minced garlic in the last minute. Drain off most of the fat but leave a bit for flavor.

3. Sprinkle in the taco seasoning packet and pour in 1/2 cup water, stir and let simmer until slightly thickened. Then add the can of diced tomatoes with green chiles, the drained and rinsed black beans, and the corn. Season with a pinch of salt and black pepper and simmer 2 to 3 minutes so flavors mingle.

4. Meanwhile soften the cream cheese (cut into cubes and microwave 20 to 30 seconds if needed) then in a bowl stir it together with the sour cream and 1 cup of the shredded cheddar until mostly smooth. This makes a creamy binder.

5. Fold the cream cheese mixture into the beef and veggie mixture until everything is combined. Taste and adjust salt and pepper, youre gonna want it a little on the bold side because chips will mellow it out.

6. Crush about 2 cups of the Fritos inside the bag (rolling pin or your hands works) and press them into the bottom of the prepared dish to make a crunchy base. Fold the remaining 1 cup of Fritos into the beef mixture for texture.

7. Spread the beef/cream cheese/Fritos mixture evenly over the crushed chips. Sprinkle the remaining 1 cup shredded cheddar on top and scatter the sliced black olives if using.

8. Bake uncovered for 15 to 20 minutes, until the casserole is bubbly and cheese is melted. If you want a crispier top you can broil for 1 to 2 minutes but watch it closely so it doesnt burn.

9. Let the casserole rest 5 minutes, then garnish with thinly sliced green onions and chopped cilantro if you like. Serve with extra Fritos on the side and enjoy.

Equipment Needed

1. 9×13 baking dish (for the casserole base)
2. Large skillet or frying pan (12 in is great)
3. Wooden spoon or sturdy spatula for browning and stirring
4. Mixing bowl to blend cream cheese and sour cream
5. Measuring cups and spoons (1/2 cup, 1 cup etc)
6. Chef’s knife (for onion, green onions and cilantro)
7. Cutting board
8. Can opener and a colander or strainer to drain the beans
9. Rolling pin or a heavy jar to crush the Fritos
10. Oven mitts or potholders for handling the hot dish

FAQ

1 lb ground beef, about 80 20 (not too lean)

1 small yellow onion, diced (about 1 cup)

2 cloves garlic, minced

1 packet (1 oz) taco seasoning

1/2 cup water

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

1 (15 oz) can black beans, drained and rinsed

1 cup frozen corn, thawed (or 1 (15 oz) can corn, drained)

8 oz cream cheese, softened

1 cup sour cream

2 cups shredded cheddar cheese, divided

3 cups Fritos corn chips, plus extra for topping

1/4 cup sliced black olives (optional)

2 green onions, thinly sliced (for garnish)

Fresh cilantro, a handful, chopped (optional)

Salt and black pepper, to taste

Q: Can I make this ahead of time?

A: Yes. You can brown the beef, mix everything except the chips and fresh garnishes, then refrigerate up to 24 hours. Add the chips right before baking or put them on after baking so they stay crunchy.

Q: What if I want it vegetarian?

A: Just swap the beef for extra beans, cooked lentils, or a plant-based ground meat. You might want a little more taco seasoning and olive oil cause plant meats can be blander.

Q: Can I use ground turkey or chicken instead of beef?

A: Yep. Use turkey or chicken but brown it with a tablespoon of oil since it's leaner, and taste for seasoning cause it wont have the beef flavor.

Q: How do I keep the Fritos from getting soggy?

A: The trick is add them at the very last minute. Either stir most chips in right before baking and save some to top when serving, or bake without chips and sprinkle fresh chips on each plate.

Q: Is this freezer friendly?

A: Sort of. Freeze the cooked beef-bean-corn mixture (no chips, no fresh toppings) in an airtight container for up to 3 months. Thaw in fridge overnight, then assemble with chips and bake. Dairy textures can change if frozen.

Q: What's the best way to reheat leftovers?

A: Oven is best. Cover with foil and warm at 350 F until heated through, about 15-20 minutes for a single dish. Microwave works for single servings but chips will be soft.

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

Ground beef: swap with 1 lb ground turkey or chicken for a leaner casserole, or use 1 lb plant-based crumbles to make it vegetarian. If using turkey add a little oil so it doesn’t dry out.
Cream cheese: replace the 8 oz with 8 oz Neufchatel for lower fat, or use 1 cup full‑fat Greek yogurt (strain it if you want thicker) for a tangier, lighter finish.
Sour cream: use 1 cup plain Greek yogurt instead, same tang and cream, or pick unsweetened soy or coconut yogurt for a dairy free option.
Fritos corn chips: swap with tortilla chips or crushed corn tortillas, or use crushed Doritos for extra flavor; add them right before serving so they stay crunchy.

Pro Tips

Pro tips:

1. Soften the cream cheese all the way, then beat it with the sour cream and some of the cheddar until silky. If you dont do this youll end up with little clumps in the filling and nobody wants that.

2. Keep the crunch by saving a good handful of Fritos to sprinkle on right before serving. If you put every last chip in before baking most of them will turn soggy, so save some for texture and eye appeal.

3. Taste and amp the seasoning. Chips mellow things out so youre gonna want the filling a little bolder than you think. Add a splash of lime or a pinch of smoked paprika or extra taco seasoning if it needs life.

4. Make ahead smart: the filling freezes or stores well, so you can cook it a day or two early. But keep the crushed chips separate until you bake or serve. Reheat in the oven to keep the cheese nice and melty, then add fresh chips on top.

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

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing my Walking Taco Casserole featuring a secret layer of enchilada sauce, seasoned ground beef, cheese, veggies and a Fritos topping to make weeknight dinner planning easier.

Servings

servings

Calories

755

kcal

Equipment: 1. 9×13 baking dish (for the casserole base)
2. Large skillet or frying pan (12 in is great)
3. Wooden spoon or sturdy spatula for browning and stirring
4. Mixing bowl to blend cream cheese and sour cream
5. Measuring cups and spoons (1/2 cup, 1 cup etc)
6. Chef’s knife (for onion, green onions and cilantro)
7. Cutting board
8. Can opener and a colander or strainer to drain the beans
9. Rolling pin or a heavy jar to crush the Fritos
10. Oven mitts or potholders for handling the hot dish

Ingredients

1 lb ground beef, about 80 20 (not too lean)
1 small yellow onion, diced (about 1 cup)
2 cloves garlic, minced
1 packet (1 oz) taco seasoning
1/2 cup water
1 (10 oz) can diced tomatoes with green chiles (Rotel)
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn, thawed (or 1 (15 oz) can corn, drained)
8 oz cream cheese, softened
1 cup sour cream
2 cups shredded cheddar cheese, divided
3 cups Fritos corn chips, plus extra for topping
1/4 cup sliced black olives (optional)
2 green onions, thinly sliced (for garnish)
Fresh cilantro, a handful, chopped (optional)
Salt and black pepper, to taste

Directions

Preheat oven to 350°F and grease a 9×13 baking dish with a little oil or nonstick spray.
In a large skillet over medium high heat brown 1 lb ground beef (use 80/20 for best flavor) with the diced yellow onion until meat is no longer pink, about 6 to 8 minutes; add the minced garlic in the last minute. Drain off most of the fat but leave a bit for flavor.
Sprinkle in the taco seasoning packet and pour in 1/2 cup water, stir and let simmer until slightly thickened. Then add the can of diced tomatoes with green chiles, the drained and rinsed black beans, and the corn. Season with a pinch of salt and black pepper and simmer 2 to 3 minutes so flavors mingle.
Meanwhile soften the cream cheese (cut into cubes and microwave 20 to 30 seconds if needed) then in a bowl stir it together with the sour cream and 1 cup of the shredded cheddar until mostly smooth. This makes a creamy binder.
Fold the cream cheese mixture into the beef and veggie mixture until everything is combined. Taste and adjust salt and pepper, youre gonna want it a little on the bold side because chips will mellow it out.
Crush about 2 cups of the Fritos inside the bag (rolling pin or your hands works) and press them into the bottom of the prepared dish to make a crunchy base. Fold the remaining 1 cup of Fritos into the beef mixture for texture.
Spread the beef/cream cheese/Fritos mixture evenly over the crushed chips. Sprinkle the remaining 1 cup shredded cheddar on top and scatter the sliced black olives if using.
Bake uncovered for 15 to 20 minutes, until the casserole is bubbly and cheese is melted. If you want a crispier top you can broil for 1 to 2 minutes but watch it closely so it doesnt burn.
Let the casserole rest 5 minutes, then garnish with thinly sliced green onions and chopped cilantro if you like. Serve with extra Fritos on the side and enjoy.

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.