I reimagined the Fritos taco into a Walking Taco Casserole that layers seasoned beef, cheese, vegetables, and chips into a single, shareable dish that makes feeding a crowd effortless.
I’m kinda obsessed with turning taco night into something easier, so I made this Walking Taco Casserole: A Fiesta Of Flavors In Every Bite. I pile seasoned ground beef and a crunchy blanket of Fritos corn chips into a bubbly, cheesy bake that always disappears fast.
It’s not fancy, its bold and a little messy, exactly why I love it. If you ever wondered how to use leftovers differently, this ticks the box for Taco Leftovers Ideas, and honestly it’s one of my go to Simple Dinner Ideas Easy Quick.
Click and see why it’s such a crowd pleaser.
Ingredients
- Ground beef: high in protein and iron, gives savory depth, but can be fatty.
- Black beans: fiber rich plant protein, filling and heart friendly, adds earthy notes.
- Corn: sweet starch, adds pop of natural sweetness, color and crunchy texture.
- Fritos: salty crunchy corn chips, bring bold texture and salty punch, adds carbs.
- Cheddar cheese: rich in calcium and fat, melty sharp flavor that ties everything together.
- Salsa: tomato based, brings acidity spice and freshness, low cal and vibrant.
- Sour cream: cool tangy creaminess, balances heat, adds fat and smooth mouthfeel.
Ingredient Quantities
- 1 1/2 pounds ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 packet (about 1 oz) taco seasoning, or homemade equivalent
- 1/2 cup water
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can sweet corn, drained
- 1 cup salsa, mild or hot, your call
- 6 cups Fritos corn chips (about one 9 to 10 oz bag)
- 2 cups shredded sharp cheddar cheese (about 8 oz)
- 1 cup diced tomato
- 2 cups shredded iceberg or romaine lettuce
- 1/4 cup sliced green onions
- 1/4 cup chopped cilantro, optional
- 1 cup sour cream (or Greek yogurt)
- 2 tablespoons sliced pickled jalapeños, optional
- 1 lime, optional
- Salt and black pepper, to taste
How to Make this
1. Preheat oven to 350 F and grease a 9×13 baking dish with a little olive oil or nonstick spray.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat, add the diced onion and cook until soft about 4 to 5 minutes, stir in the minced garlic and cook 30 seconds more.
3. Add 1 1/2 pounds ground beef to the skillet, break it up and brown it well, season with salt and black pepper as it cooks, drain excess fat if there’s a lot and return the pan to the heat.
4. Sprinkle the taco seasoning over the beef, pour in 1/2 cup water and stir to combine, then add the drained and rinsed black beans and drained sweet corn and 1 cup salsa, simmer 3 to 5 minutes until thickened and tasty, taste and adjust salt or seasoning if needed.
5. Crush about 4 cups of the Fritos lightly in their bag or with your hands and spread them in the bottom of the prepared baking dish so you get a crunchy base.
6. Spoon the beef, bean and corn mixture evenly over the Fritos, then sprinkle 2 cups shredded sharp cheddar all over the top.
7. Crush or scatter the remaining Fritos on top if you want extra crunch, then bake uncovered 12 to 15 minutes just until the cheese is melted and everything is bubbly. Let it rest 5 minutes after removing from the oven so it sets up.
8. Top the casserole with 1 cup diced tomato, 2 cups shredded lettuce, 1/4 cup sliced green onions, dollops of 1 cup sour cream or Greek yogurt, 1/4 cup chopped cilantro and 2 tablespoons sliced pickled jalapeños if using, squeeze the optional lime over the top for brightness.
9. Serve straight from the dish, breaking into portions so each plate gets a mix of crunchy chips, gooey cheese and fresh toppings. Leftovers store covered in the fridge 3 to 4 days, add fresh Fritos at serving time if you want the crunch back.
Equipment Needed
1. 9×13 baking dish (casserole pan)
2. Large skillet or frying pan
3. Wooden spoon or spatula for stirring
4. Chef knife
5. Cutting board
6. Can opener and colander (for draining beans and corn)
7. Measuring cups and spoons
8. Cheese grater (if shredding cheese fresh)
9. Rolling pin or heavy jar to crush the Fritos
10. Oven mitts or pot holders
FAQ
Walking Taco Casserole: A Fiesta Of Flavors In Every Bite Recipe Substitutions and Variations
- Ground beef
- Ground turkey or chicken, leaner, cooks the same and soaks up the taco spices
- Plant based crumbles (Beyond or Impossible), great if you want it vegetarian and still meaty
- Crumbled tempeh or textured vegetable protein, more bite and really good when well seasoned
- Fritos corn chips
- Crushed tortilla chips, same corn crunch but a bit lighter
- Crushed Doritos, adds a punch of extra flavor if you like bold tastes
- Broken taco shells or tostada chips, good for extra big crunchy pieces
- Black beans
- Pinto beans, creamier and classic in Tex Mex dishes
- Kidney beans, firmer texture and holds up well when mixed in
- Refried beans, for a thicker, more cohesive casserole base
- Sour cream
- Greek yogurt, tangy and higher in protein, swap 1 for 1
- Mexican crema, silkier and a bit milder if you want authentic flavor
- Avocado lime crema (mashed avocado, lime juice, a little salt), for a fresh, rich twist
Pro Tips
– Brown the beef till it gets real color, dont just cook it pale. Those brown bits on the pan are flavor, scrape em up when you add the salsa. If your meat is super fatty drain most but leave a tablespoon or two for mouthfeel.
– Keep the chips crunchy by saving some Fritos for last minute. Crush only what you need for the base, then add a handful fresh on top when serving so it doesnt go soggy. You can also scatter whole chips on top after baking for extra texture.
– Make the filling thicker before you assemble it. Let the beef, beans and corn simmer until most of the water is gone, or stir in a tablespoon of masa harina or cornmeal to bind things up. That way the casserole sets better and isnt a watery mess.
– Don’t put the fresh toppings on until right before eating. Let the dish rest 5 to 10 minutes after baking so it firms up, then add cold lettuce, tomatoes, sour cream and cilantro. A squeeze of lime at the end brightens everything up.
Walking Taco Casserole: A Fiesta Of Flavors In Every Bite Recipe
I reimagined the Fritos taco into a Walking Taco Casserole that layers seasoned beef, cheese, vegetables, and chips into a single, shareable dish that makes feeding a crowd effortless.
6
servings
891
kcal
Equipment: 1. 9×13 baking dish (casserole pan)
2. Large skillet or frying pan
3. Wooden spoon or spatula for stirring
4. Chef knife
5. Cutting board
6. Can opener and colander (for draining beans and corn)
7. Measuring cups and spoons
8. Cheese grater (if shredding cheese fresh)
9. Rolling pin or heavy jar to crush the Fritos
10. Oven mitts or pot holders
Ingredients
1 1/2 pounds ground beef
1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 packet (about 1 oz) taco seasoning, or homemade equivalent
1/2 cup water
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can sweet corn, drained
1 cup salsa, mild or hot, your call
6 cups Fritos corn chips (about one 9 to 10 oz bag)
2 cups shredded sharp cheddar cheese (about 8 oz)
1 cup diced tomato
2 cups shredded iceberg or romaine lettuce
1/4 cup sliced green onions
1/4 cup chopped cilantro, optional
1 cup sour cream (or Greek yogurt)
2 tablespoons sliced pickled jalapeños, optional
1 lime, optional
Salt and black pepper, to taste
Directions
- Preheat oven to 350 F and grease a 9×13 baking dish with a little olive oil or nonstick spray.
- Heat 1 tablespoon olive oil in a large skillet over medium heat, add the diced onion and cook until soft about 4 to 5 minutes, stir in the minced garlic and cook 30 seconds more.
- Add 1 1/2 pounds ground beef to the skillet, break it up and brown it well, season with salt and black pepper as it cooks, drain excess fat if there's a lot and return the pan to the heat.
- Sprinkle the taco seasoning over the beef, pour in 1/2 cup water and stir to combine, then add the drained and rinsed black beans and drained sweet corn and 1 cup salsa, simmer 3 to 5 minutes until thickened and tasty, taste and adjust salt or seasoning if needed.
- Crush about 4 cups of the Fritos lightly in their bag or with your hands and spread them in the bottom of the prepared baking dish so you get a crunchy base.
- Spoon the beef, bean and corn mixture evenly over the Fritos, then sprinkle 2 cups shredded sharp cheddar all over the top.
- Crush or scatter the remaining Fritos on top if you want extra crunch, then bake uncovered 12 to 15 minutes just until the cheese is melted and everything is bubbly. Let it rest 5 minutes after removing from the oven so it sets up.
- Top the casserole with 1 cup diced tomato, 2 cups shredded lettuce, 1/4 cup sliced green onions, dollops of 1 cup sour cream or Greek yogurt, 1/4 cup chopped cilantro and 2 tablespoons sliced pickled jalapeños if using, squeeze the optional lime over the top for brightness.
- Serve straight from the dish, breaking into portions so each plate gets a mix of crunchy chips, gooey cheese and fresh toppings. Leftovers store covered in the fridge 3 to 4 days, add fresh Fritos at serving time if you want the crunch back.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 474g
- Total number of serves: 6
- Calories: 891kcal
- Fat: 63g
- Saturated Fat: 24g
- Trans Fat: 0.5g
- Polyunsaturated: 7g
- Monounsaturated: 31.5g
- Cholesterol: 152mg
- Sodium: 813mg
- Potassium: 733mg
- Carbohydrates: 52g
- Fiber: 6g
- Sugar: 5g
- Protein: 48g
- Vitamin A: 800IU
- Vitamin C: 12mg
- Calcium: 275mg
- Iron: 4.7mg
