Description
Walking Taco Casserole layers seasoned ground beef, black beans, tomatoes, sour cream, crunchy Fritos, and melted Mexican cheese into an easy family dinner.
Ingredients
Scale
- 1 pound lean ground beef
- 1 small onion, finely chopped
- 1 package taco seasoning
- 1/2 cup water
- 1 can black beans, 15 ounces, drained and rinsed
- 1 can diced tomatoes with green chiles, 10 ounces
- 1/2 cup sour cream
- 1 bag Fritos corn chips, 9.25 ounces, divided
- 2 cups Mexican-style shredded cheese, divided
- Sliced green onions, for topping
- Additional sour cream, for topping
- Guacamole, for topping
- Salsa, for topping
- Sliced jalapeños, for topping
Instructions
- Preheat the oven to 350°F and coat a 13-by-9-inch baking dish with nonstick cooking spray.
- Brown the ground beef in a large skillet over medium-high heat, breaking it into small crumbles.
- Add the chopped onion and cook until the onion softens and the beef contains no pink.
- Drain excess grease from the skillet when necessary.
- Stir in the taco seasoning and water, then bring the mixture to a brief boil.
- Reduce the heat and stir in the black beans, diced tomatoes with green chiles, and sour cream.
- Cook for 8 to 10 minutes, stirring occasionally, until the filling heats through and thickens slightly.
- Spread a single layer of Fritos across the bottom of the prepared baking dish.
- Sprinkle 1 cup of shredded cheese over the chips.
- Spoon the beef mixture evenly over the cheese.
- Top the filling with the remaining 1 cup of shredded cheese.
- Cover the baking dish with foil and bake for 15 minutes.
- Remove the foil and bake for 5 additional minutes, until the cheese melts and the edges bubble.
- Rest the casserole for 5 minutes.
- Top with reserved Fritos, green onions, sour cream, guacamole, salsa, and jalapeños before serving.
Notes
- Use lean ground beef to reduce excess grease.
- Ground turkey or ground chicken can replace the beef.
- Pinto beans or kidney beans can replace the black beans.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Store extra corn chips and fresh toppings separately.
- Add 5 to 10 minutes to the covered baking time when baking a refrigerated casserole.
- Freeze the cooked beef filling separately for up to three months for the best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 673
- Sugar: 7
- Sodium: 1144
- Fat: 45
- Saturated Fat: 21
- Unsaturated Fat: 18
- Trans Fat: 1
- Carbohydrates: 29
- Fiber: 9
- Protein: 40
- Cholesterol: 151