Description
This Walking Taco Casserole is a fun and flavorful twist on the classic walking taco, combining ground beef, enchilada sauce, and Fritos corn chips into a hearty layered bake. Topped with shredded lettuce, fresh tomatoes, salsa, and sour cream, it’s an easy-to-make crowd-pleaser perfect for family dinners or casual gatherings.
Ingredients
Scale
Meat Mixture
- 1 1/2 pounds ground beef
- 1/3 large onion, chopped
- 1 can green chilies (small can)
- 1 can enchilada sauce
- 2 ounces cream cheese
Other Ingredients
- 1 bag Fritos corn chips
- 1 bag shredded cheese (about 2 cups)
- 3/4 cup shredded lettuce
- 1/2 cup fresh diced tomato
- 16 ounces salsa
- 8 ounces sour cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Cook Ground Beef and Onions: In a large skillet over medium heat, brown the ground beef along with the chopped onion until the beef is fully cooked and the onion is soft and translucent.
- Add Chilies and Sauces: Stir the green chilies, enchilada sauce, and cream cheese into the skillet with the beef. Continue cooking until the cream cheese is melted and the mixture is evenly combined and creamy.
- Layer the Casserole: In a 9×13 inch baking dish, spread half of the Fritos corn chips on the bottom. Spoon the meat mixture over the chips evenly, then sprinkle the shredded cheese over the top of the meat layer.
- Bake: Place the casserole in the preheated oven and bake for 15-20 minutes, until the cheese is melted, bubbly, and slightly golden.
- Add Toppings and Serve: Allow the casserole to cool just slightly to make serving easier. Top each serving with remaining Fritos chips, shredded lettuce, diced tomatoes, salsa, and a dollop of sour cream for a fresh and flavorful finish.
Notes
- For a spicier version, use spicy salsa or add jalapeños to the meat mixture.
- You can substitute ground turkey or chicken for a leaner protein option.
- To keep the chips crunchy, add them just before serving rather than baking all of them.
- Leftovers store well covered in the refrigerator for up to 3 days.
- This casserole can be prepared ahead of time and baked just before serving.
