🌮 Walking Taco Casserole
Crunchy, cheesy, beefy, and ridiculously good.
🍽️ Serves: 6
⏱️ Total Time: ~35–40 minutes
🛒 Ingredients:
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1 lb ground beef (or ground turkey)
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1 packet taco seasoning (or 2 tbsp homemade)
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1/2 cup water
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1 can (10 oz) Rotel (diced tomatoes with green chilies), undrained
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1 can (15 oz) black beans, drained and rinsed (optional)
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1 1/2 cups shredded cheddar cheese (or a blend)
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3–4 cups Fritos or Doritos, lightly crushed
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Optional toppings: shredded lettuce, diced tomatoes, jalapeños, sour cream, green onions, cilantro, hot sauce
🔥 Optional Add-Ins:
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1/2 diced onion (cook with meat)
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Corn (frozen or canned)
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Extra cheese on top (because why not)
👩🍳 Instructions:
1. Preheat oven to 350°F (175°C).
2. Cook the beef:
In a skillet over medium heat, brown the ground beef until no longer pink. Drain grease if needed.
3. Add seasoning:
Stir in taco seasoning, water, and Rotel. Simmer for about 5 minutes until thickened slightly.
4. Assemble the casserole:
In a greased 9×13 baking dish:
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Spread a layer of half the crushed chips
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Top with beef mixture
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Sprinkle on black beans (if using)
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Top with shredded cheese
5. Bake:
Bake uncovered for 15–20 minutes, until cheese is melted and bubbly.
6. Top and serve:
Right before serving, sprinkle the remaining crushed chips on top for crunch. Add your favorite taco toppings.
🥑 Topping Ideas:
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Sour cream
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Guacamole or avocado slices
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Jalapeños
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Salsa or hot sauce
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Fresh cilantro
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Diced onions or green onions
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Shredded lettuce and tomatoes
🔄 Variations:
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Use chicken or chorizo instead of beef
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Make it vegetarian with black beans, corn, and bell peppers
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Swap Fritos for Cool Ranch Doritos, Tostitos, or Takis for extra kick
🧊 Storage:
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Leftovers keep well for 3–4 days in the fridge.
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Reheat in the oven or microwave — add fresh chips on top to revive crunch.
Want a crockpot version, a keto/low-carb take, or single-serve foil packet version?
