Description

Walking Taco Casserole is a deliciously layered dish combining seasoned ground beef, enchilada flavors, and crispy Fritos corn chips, baked to bubbly perfection and topped with fresh lettuce, tomatoes, salsa, and sour cream. This easy 35-minute casserole is perfect for family dinners or game day gatherings, offering all the flavors of a walking taco in a convenient, baked casserole form.

Ingredients

Scale

Meat Mixture

1 1/2 pounds Ground Beef
1/3 large Onion, chopped
1 can Green Chilies (small can, approximately 4 ounces)
1 can Enchilada Sauce (approximately 10 ounces)
2 ounces Cream Cheese

Casserole Base and Toppings

1 bag Fritos Corn Chips (approximately 9.25 ounces)
1 bag Shredded Cheese (8 ounces, type commonly cheddar or Mexican blend)
3/4 cup Lettuce, shredded
1/2 cup Tomato, fresh, diced
16 ounces Salsa
8 ounces Sour Cream

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Instructions

Brown the Meat: In a large skillet over medium heat, brown the ground beef along with the chopped onion until the meat is fully cooked through and the onion is softened, about 7-10 minutes. Drain excess fat if necessary.
Mix the Sauce: Stir into the browned meat the green chilies, enchilada sauce, and cream cheese. Continue stirring over low heat until the cream cheese is fully melted and incorporated, and the mixture is well combined.
Assemble the Casserole: Preheat the oven to 350°F (175°C). In a 9×13 inch baking dish, spread a layer of Fritos corn chips, then evenly spoon the meat mixture over the chips. Sprinkle the shredded cheese evenly on top of the meat layer.
Bake: Place the casserole in the preheated oven and bake for 15-20 minutes or until the cheese is melted and bubbly.
Serve: Remove the casserole from the oven and serve hot. Top each serving with shredded lettuce, diced tomatoes, salsa, and a dollop of sour cream to complete the Walking Taco experience.

Notes

You can customize the shredded cheese to your preference; Mexican blend or sharp cheddar work well.
For a spicier casserole, use a hot enchilada sauce or add jalapeños along with the green chilies.
If you prefer a less crunchy texture, you can crush the Fritos slightly before layering.
Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.