Description
This Walking Taco Bake transforms the beloved portable treat into a hearty casserole perfect for family dinners, combining seasoned meat, creamy beans, crunchy chips, and gooey cheese for a satisfying meal.
Ingredients
Scale
- 1 pound ground beef
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- 1/4 cup water
- 1 can (15 oz) refried beans
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 bag (9.75 oz) Fritos corn chips or Doritos, slightly crushed
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1/4 cup sliced black olives
- 1/4 cup sliced jalapeños (optional)
- Sour cream
- Guacamole
- Fresh cilantro, chopped
- Hot sauce
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- In a large skillet over medium-high heat, brown the ground beef until no longer pink, about 5-7 minutes. Break the meat into small crumbles as it cooks.
- Drain excess fat from the skillet, then return to medium heat. Add the taco seasoning and water, stirring to combine. Simmer for 2-3 minutes until the liquid is mostly absorbed.
- Add the refried beans to the meat mixture, stirring until well incorporated and heated through.
- Stir in the drained diced tomatoes with green chilies, mixing gently. Remove from heat.
- Spread half of the slightly crushed corn chips across the bottom of the prepared baking dish, creating an even layer.
- Spoon the meat and bean mixture over the chips, spreading it evenly to cover the entire dish.
- Sprinkle 1 cup of shredded cheese over the meat layer.
- Add the remaining crushed chips on top of the cheese layer.
- Top with the remaining 1 cup of shredded cheese, ensuring even coverage.
- Bake uncovered in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly and the edges begin to brown slightly.
- Remove from the oven and let stand for 5 minutes before adding fresh toppings.
- Top with shredded lettuce, diced tomatoes, red onion, black olives, and jalapeños (if using).
- Serve hot with dollops of sour cream, guacamole, chopped cilantro, and hot sauce on the side.
Notes
- Fritos are traditional for walking tacos, but Doritos make an excellent substitution for an extra flavor boost.
- If you’re concerned about the chips getting too soft, add them right before serving instead of baking them into the casserole.
- Ground turkey or chicken works just as well as beef for a lighter option. For a vegetarian version, substitute with plant-based crumbles or an additional can of beans.
- Mix 4 oz of cream cheese into the meat mixture for an extra rich and creamy texture.
- Prepare the meat mixture up to 2 days ahead and refrigerate. When ready to bake, reheat the mixture, assemble with fresh chips and cheese, and bake as directed.
- Store leftover Walking Taco Bake in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes until warmed through. Microwave reheating works but will make the chips softer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4
- Sodium: 860
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 30
- Fiber: 5
- Protein: 23
- Cholesterol: 75