Walking Taco Casserole
Creamy, cheesy, and loaded with all the bold taco flavors you love, this Walking Taco Casserole is pure comfort in a baking dish.
Servings: 4 servings
Equipment
- Skillet
- Baking Dish
Ingredients
Meat and Base
- 1.5 pounds Ground Beef
- 1/3 large onion Onion, chopped
Sauces and Dairy
- 1 small can Green Chilies, drained
- 1 can Enchilada Sauce (8–10 ounces)
- 2 ounces Cream Cheese, softened
Chips and Toppings
- 1 bag Fritos Corn Chips (about 9–10 ounces)
- 1 bag Shredded Cheese (cheddar or Mexican blend, about 8–12 ounces)
- 3/4 cup Lettuce, shredded
- 1/2 cup Fresh Diced Tomato
- 16 ounces Salsa
- 8 ounces Sour Cream
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet set over medium heat, add ground beef and chopped onion. Brown the beef until no longer pink and the onion is softened, about 6–8 minutes.
- Drain any excess fat carefully.
- Return the skillet to medium-low heat and stir in green chilies, enchilada sauce, and cream cheese. Stir until the cream cheese melts and the sauce is smooth, about 3–4 minutes.
- Layer the casserole in the baking dish: start with a layer of Fritos, spread the meat mixture over the chips, then sprinkle shredded cheese on top.
- Bake uncovered for 15–20 minutes, or until the cheese is melted and bubbly.
- Let it sit for 5 minutes to set. Serve topped with shredded lettuce, diced tomato, salsa, and sour cream.
Notes
Store leftovers in an airtight container for up to 3–4 days. You can freeze the assembled casserole for up to 2 months.