Description
This Walking Taco Casserole is a delicious, layered comfort food that combines seasoned ground beef, enchilada sauce, and creamy cheese with crunchy Fritos chips. Baked until bubbly and topped with fresh lettuce, tomatoes, salsa, and sour cream, it’s an easy weeknight meal perfect for feeding a crowd.
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
Assembly
- 1 bag Fritos Corn Chips
- 1 bag Shredded Cheese (about 8 ounces)
Toppings
- 3⁄4 cup Lettuce, shredded
- 1⁄2 cup Tomato, fresh, diced
- 16 ounces Salsa
- 8 ounces Sour Cream
Instructions
- Brown the Meat: In a skillet over medium heat, brown the ground beef together with the chopped onion until the beef is fully cooked and the onions are soft. Drain any excess fat.
- Mix in Sauces: Stir in the small can of green chilies, the entire can of enchilada sauce, and the cream cheese until everything is well combined and the cream cheese has melted into the mixture.
- Layer in Baking Dish: In a 9×13 inch baking dish, spread a layer of Fritos corn chips, followed by the meat mixture, and then top with a generous layer of shredded cheese.
- Bake: Place the baking dish in a preheated oven at 350°F (175°C) and bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Add Fresh Toppings and Serve: Remove the casserole from the oven and serve hot, topped with shredded lettuce, diced tomatoes, salsa, and sour cream for a full walking taco experience.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For extra spice, add some diced jalapeños or hot sauce to the meat mixture.
- If you prefer, use baked tortilla chips instead of Fritos for a different texture.
- To make this gluten-free, ensure all canned products and chips are certified gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
