Walking Taco Casserole
This hearty taco-inspired casserole is layered with seasoned beef, beans, chips, and cheese. It's quick to prepare, perfect for satisfying taco cravings without the fuss of individual shells.
Equipment
- 1 large skillet for cooking beef and onions
- 1 9x13-inch baking dish for layering and baking casserole
Ingredients
- 1 lb ground beef
- 1 small onion diced
- 1 packet 1 oz taco seasoning
- 2/3 cup water
- 1 can 15 oz chili beans, undrained
- 1 can 10 oz Rotel (diced tomatoes with green chilies), undrained
- 2 cups shredded cheddar cheese
- 2 cups crushed Doritos or corn chips Fritos
- 1 cup sour cream optional, for topping
- 1 cup shredded lettuce optional, for garnish
- 1 diced tomato optional, for garnish
- Chopped green onions or cilantro optional
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium heat, cook ground beef and diced onion until beef is browned and onions are soft; drain excess grease if needed.
- Add taco seasoning and 2/3 cup water to the skillet, simmer for 2 to 3 minutes until slightly thickened.
- Stir in chili beans and Rotel tomatoes with their juices; simmer an additional 2 to 3 minutes.
- In a 9x13 inch baking dish, spread half of the crushed chips evenly on the bottom.
- Pour the beef mixture over the crushed chips.
- Sprinkle shredded cheddar cheese evenly over the beef layer.
- Bake uncovered for 15 to 20 minutes until cheese is melted and bubbly.
- Remove from oven, top with the remaining crushed chips and desired toppings such as sour cream, shredded lettuce, diced tomatoes, and chopped green onions or cilantro.
Notes
- Use your favorite tortilla chips for different flavor variations.
- Leftovers can be refrigerated for up to 3 days and reheated.
- Add jalapeños or hot sauce for extra spice.