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Walking Taco Casserole

A cheesy, crunchy, and hearty casserole that transforms the beloved walking taco into a crowd-pleasing dish perfect for weeknight dinners or potlucks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 7 servings
Course: Dinner, Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

For the meat layer
  • 1.5 lbs ground beef (80/20 blend)
  • 1 packet (1 oz) taco seasoning
  • 1/2 cup water
  • 1 can (15 oz) diced tomatoes with green chilies (like Rotel) Do not drain
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15.25 oz) whole kernel corn drained
For the topping
  • 2 cups shredded Mexican blend cheese divided
  • 1 bag (9.25 oz) Fritos corn chips lightly crushed
  • 1/2 cup sour cream for serving
  • 1/4 cup sliced green onions
  • 1/4 cup pickled jalapeños optional but highly recommended
  • 1/4 cup fresh cilantro, chopped

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish and set aside.
  2. Drain the canned corn and rinse the black beans under cold water.
Cooking the Meat
  1. In a large skillet over medium-high heat, add the ground beef and cook for about 7–9 minutes until browned, stirring occasionally.
  2. If there's excess grease, drain it off.
  3. Sprinkle taco seasoning over the beef, stir in water, and simmer for 3–4 minutes.
Combining Ingredients
  1. Add the can of diced tomatoes (do not drain) to the meat mixture and stir well.
  2. Fold in the drained black beans and corn. Heat for about 2 minutes.
Assembling the Casserole
  1. Pour the meat mixture into the prepared baking dish and spread it evenly.
  2. Sprinkle 1 cup of shredded cheese over the meat layer.
  3. Crush the Fritos and spread them over the cheese, then top with another cup of cheese.
Baking
  1. Bake uncovered for 20–25 minutes until the cheese is melted and bubbling, and Fritos are golden.
Serving
  1. Let the casserole rest for 5 minutes before serving.
  2. Top servings with sour cream, green onions, cilantro, and jalapeños if desired.

Notes

Don't overbake to maintain chip crunch. Refrigerate unbaked layers but add chips right before baking to retain texture.