This Walking Taco Casserole is a breeze to whip up on busy weeknights, combining all the savory goodness of tacos with the satisfying crunch of corn chips. It’s a household favorite, and I especially love it for how fast and easy it is to prepare!
The dish is so flavorful that making a large casserole version at home really takes it up a notch. Although the bagged version might be the original, choosing between the two really depends on where you’re planning to serve it.
We still occasionally make the traditional bagged walking tacos when it’s more convenient, but the casserole is such a quick and easy weeknight dinner that it’s become a regular on our table.
Ingredients:
1 lb ground chicken, beef, or turkey
1 small onion, sliced
1/2 can Rotel (diced tomatoes with green chilies)
1 packet taco seasoning
1 bag Frito corn chips
1 can black beans, drained and rinsed
1 can enchilada sauce (10 oz)
2 oz. cream cheese
2 cups shredded cheese
Directions:
Step 1: In a skillet, brown the meat and onion. Add the Rotel and taco seasoning, simmering until the liquid evaporates. Mix in the black beans and cream cheese.
Step 2: Turn off the heat and stir until the cream cheese melts and blends in. Then, mix in the enchilada sauce.
Step 3: Spray a 9×13 pan with cooking spray. Pour half of the Fritos into the bottom of the pan. Layer with half of the meat mixture and half of the shredded cheese. Repeat with another layer of chips, meat, and cheese.
Step 4: Bake at 325°F for 20 minutes or until the cheese is melted and the casserole is heated through.