Walking Taco Casserole
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
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Servings
6
-
Calories
229 kcal
-
Course
Main Course
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Cuisine
Mexican
Walking Taco Casserole
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Walking tacos in casserole form! Layers of seasoned ground beef, crunchy corn chips, gooey melted cheese, and your favorite taco toppings create an easy to make, delicious meal that's sure to please everyone at the table.
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Ingredients
Taco Bake
- 1 pound lean ground beef 80/20
- 1 cup red onion, diced
- 4 tablespoon taco seasoning
- 1 ounce can black beans, drained
- 1 ounce can diced tomatoes and green chilies
- 2 cups shredded cheese cheddar, Monterey jack, or a blend
- 1 .25 ounce bag Fritos corn chips
Optional toppings
- sour cream
- sliced black olives
- green onions sliced
- salsa
- Lime wedges
- shredded lettuce
- halved cherry tomatoes
- chopped cilantro
- hot sauce
- Guacamole or avocado slices
Instructions
- Preheat oven to 350°
- In a 10" oven-proof skillet, over medium-high heat, brown the ground beef and onions, breaking up with a spoon, until no longer pink, 7-10 minutes. If needed, drain the fat.
- Stir in the taco seasoning.
- Add the black beans and the tomatoes with green chilies and stir to combine.
- Remove from heat and spread the shredded cheese evenly over the top.
- Cover the top with corn chips.
- Bake for 20 minutes, until cheese is melted and filling is bubbling.
- Let the casserole rest for 5 minutes to make it easier to serve.
- Serve hot, with optional toppings of your choice.
Notes
- Skillet: Walking taco casserole is easy to make with an oven-proof skillet. However, you can also transfer the filling to a casserole dish before baking.
- Meat: Substitute ground turkey for equally delicious results.
- Beans: You can use kidney beans or pinto beans instead, or omit the beans altogether.
- Tomatoes: If you want to leave out the green chilies, you can just use diced tomatoes. Other options are enchilada sauce or red salsa.
- Cheese: Sharp cheddar cheese is great, but you can use Monterey jack cheese, mozzarella, or a Mexican cheese blend. You can also stir some cream cheese into the beef mixture.
- Corn: Try adding some corn kernels to the filling. Or try my chili corn salsa as a topping.
- Make ahead: Assemble the whole casserole according to the recipe, except for the corn chips. Cover with plastic wrap and refrigerate. When you want to bake it, top with the corn chips and bake.
- Leftovers: If you have leftover taco casserole, store it in an airtight container in the fridge for up to 3 days. To reheat, put it in a 350° oven for 10-15 minutes. If the corn chips become soggy from being refrigerated, the oven will crisp them up again.
Nutrition Information
Show Details
Serving
1g
Calories
229kcal
(11%)
Carbohydrates
4g
(1%)
Protein
25g
(50%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
76mg
(25%)
Sodium
420mg
(18%)
Potassium
329mg
(9%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
409IU
(8%)
Vitamin C
3mg
(3%)
Calcium
201mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 229kcal | 11% |
| Carbohydrates | 4g | 1% |
| Protein | 25g | 50% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 76mg | 25% |
| Sodium | 420mg | 18% |
| Potassium | 329mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 409IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 201mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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