Walking Taco Casserole
This Walking Taco Casserole combines everything you love about walking tacos (the beef, the cheese, the Fritos!) in a make ahead and freezer friendly casserole!
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Servings: 6
Calories: 572kcal
Ingredients
- 1 Tablespoon olive oil
- 1 small onion (chopped)
- 2 small jalapenos (seeds removed, diced (optional))
- 1 lb. ground beef
- 2 ½ Tablespoons homemade taco seasoning
- 1 14 ounce can tomato sauce
- 1 14 ounce can kidney beans (drained)
- 1 14 ounce can diced tomatoes (drained)
- 2 cups Fritos or other corn chips
- 2 cups shredded Mexican blend cheese
- Sour cream for serving (if desired)
Instructions
- Preheat the oven to 350 degrees.
- Heat the oil in a large sauce pan over medium heat. Add the onions and saute until beginning to soften. Add the jalapenos and saute an additional 2-3 minutes. Add the ground beef to the pan and cook until no pink remains. Drain any excess fat then stir in taco seasoning.
- Add the tomato sauce, kidney beans, and drained diced tomatoes to the skillet. Cook, stirring occasionally, until heated through.
- Layer the meat mixture at the bottom of a deep dish pie plate or casserole dish. Top with Fritos, then sprinkle with cheese.
- Bake for 20 minutes, or until cheese is melted. Serve with sour cream and other toppings, if desired.
Notes
The casserole can be assembled ahead of time and refrigerated or frozen until ready to bake. Leave the Fritos off, and add them right before baking.
Nutrition
Serving: 6g | Calories: 572kcal | Carbohydrates: 37g | Protein: 29g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1195mg | Potassium: 836mg | Fiber: 7g | Sugar: 7g | Vitamin A: 707IU | Vitamin C: 14mg | Calcium: 540mg | Iron: 4mg