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Savory Walking Taco Casserole served in a colorful dish.

Walking Taco Casserole

Creamy, cheesy, and hearty — Walking Taco Casserole is the comfort-food mashup you didn’t know you needed.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • Large Skillet
  • 9x13-inch Baking Dish

Ingredients
  

Main Ingredients

  • 1.5 pounds Ground Beef raw
  • 1/3 large onion Onion chopped
  • 1 small can Green Chilies drained
  • 1 can Enchilada Sauce about 10–12 ounces
  • 2 ounces Cream Cheese at room temperature or cut into small cubes
  • 1 bag Fritos Corn Chips about 9–10 ounces
  • 1 bag Shredded Cheese cheddar or Mexican blend, 8–12 ounces
  • 3/4 cup Lettuce shredded, for topping
  • 1/2 cup Tomato fresh diced, for topping
  • 16 ounces Salsa for serving or spooning on top
  • 8 ounces Sour Cream for topping

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with cooking spray or a thin smear of oil.
  • In a large skillet over medium heat, add the ground beef and chopped onion. Cook, breaking the beef into crumbles, until no longer pink and the onion is softened, about 6–8 minutes. Season lightly with salt and pepper while cooking. Drain any excess fat.
  • Return the skillet to medium-low heat. Stir in the drained green chilies, the can of enchilada sauce, and the cream cheese. Cook, stirring frequently, until the cream cheese is fully melted and the mixture is smooth and well combined, about 3–4 minutes. Taste and adjust salt if needed.
  • In the prepared baking dish, spread a layer of Fritos to cover the bottom evenly. Spoon the meat mixture over the chips in an even layer. Sprinkle a generous layer of shredded cheese over the meat.
  • If you have extra chips, meat, or cheese, repeat the layers (chips, meat, cheese) to build a hearty casserole. Smooth the top lightly.
  • Bake uncovered in the preheated oven for 15–20 minutes, until the cheese is fully melted and bubbly at the edges. Keep an eye to avoid over-browning.
  • Remove from the oven and let rest for 3–5 minutes. Top individual servings with shredded lettuce, diced tomato, salsa, and a dollop of sour cream as desired.

Notes

Store leftovers in an airtight container for up to 3–4 days. Freeze without fresh toppings for up to 2 months.
Keyword Easy