Walking Taco Casserole (Easy Frito Pie)

A bowl of taco meat with lettuce, black beans, cheese, tomatoes, and jalapenos.

Walking Taco Casserole (Easy Frito Pie)

This Walking Taco Casserole is everything you love about the classic "taco in a bag," made into an easy casserole. It's always a big hit and is a quick and easy one pot meal full of seasoned ground beef, melty cheese, and crunchy corn chips. Top it off with all of your favorite taco toppings for a delicious easy meal everyone will LOVE!

Course Main Dish

Cuisine Southwest

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 443

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

1 Tablespoon olive oil
1 medium yellow onion diced
1 pound lean ground beef
1/4 cup beef broth or water is fine
2 Tablespoons taco seasoning
10 ounce can Rotel tomatoes I use mild
1 cup black beans drained and rinsed
1 cup sour cream
2 cups shredded Colby Jack cheese
2 cups Fritos corn chips

Instructions

Preheat the oven to 375 degrees Fahrenheit. Heat oil in a large, oven-safe skillet over medium heat, then add onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for 30 seconds, until fragrant. Add the ground beef and cook until crumbled and browned, about 5 minutes. Drain excess grease.
Stir in broth and taco seasoning and cook until simmering, about 3 minutes. Turn the heat off and add the Rotel, black beans, and sour cream to the beef mixture and stir to combine.
Stir in half of the cheese until melted and sprinkle the remaining half on top of the casserole.
Follow it with the Fritos corn chips and bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
Serve warm with your favorite toppings like shredded lettuce, diced tomatoes, sour cream, sliced jalapeños, minced cilantro, and more crunchy chips if desired.

Notes

If you don't have an oven-safe skillet, you can use a baking dish instead. Prepare the beef mixture as directed (through the step of mixing in the shredded cheese) using a large skillet. Then transfer the filling to a greased casserole dish and top with the remaining cheese and Frito corn chips. Bake as directed.
Add your favorite taco toppings: feel free to get creative with your toppings! Add some shredded lettuce, Homemade Pico de Gallo, sliced jalapeño peppers, green onions, chopped cilantro, or avocado to make your walking taco casserole suit your tastes.
Make it spicier by using hot taco seasoning, adding spicy Rotel, or using shredded pepper jack cheese. I also love topping mine with pickled or sliced jalapeños.
Any leftover casserole can be stored in an airtight container in the fridge for up to three days. The corn chips will be soften in the fridge, but the leftovers still taste amazing!

Nutrition