Walking Taco Casserole
Walking Taco Casserole takes everything you love about the viral "walking taco" camping food and puts it in a delicious weeknight meal.
Servings 6
Calories 648kcal
Equipment
- 9x13 baking dish
Ingredients
- 1 pound ground beef
- 1 small onion white or yellow, chopped finely
- 2 tablespoons taco seasoning 1 package
- ½ cup water
- 15 oz black beans drained and rinsed (1 can)
- 10 oz diced tomatoes with green chiles like Rotel (1 can)
- ½ cup sour cream
- 9.25 oz corn chips 1 bag - Fritos
- 2 cups Mexican-style shredded cheese
Toppings
Green onions, sliced
Sour cream
Guacamole
Salsa
Jalapenos
Any taco toppings you like
Instructions
- Preheat the oven to 350 degrees F.
- Spray a 13x9 baking dish with cooking spray. Set aside.
- In a large skillet, brown the ground beef until almost done.
- Add the onions and cook until they turn soft and translucent, about 3-4 minutes and the beef is no longer pink.
- Stir in the taco seasoning and water, and heat to boiling.
- Reduce the heat and stir in the beans, Rotel tomatoes, and sour cream.
- Cook for 8-10 minutes or until heated through and the mixture is slightly thickened.
- Add a single layer of corn chips to the bottom of the prepared baking dish.
- Sprinkle 1 cup of the shredded cheese.
- Top with the beef mixture.
- Sprinkle with the remaining cheese.
- Cover with foil and bake for 15 minutes, then remove the foil and continue baking for 5 minutes or until the cheese is melted and the casserole is bubbly around the edges.
- Remove from the oven and top with the remaining corn chips and toppings of your choice.
- Serve immediately.
- Store the leftovers in the refrigerator.
Nutrition
Serving: 1g | Calories: 648kcal | Carbohydrates: 47g | Protein: 34g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 96mg | Sodium: 581mg | Potassium: 702mg | Fiber: 9g | Sugar: 3g | Vitamin C: 5mg | Calcium: 369mg | Iron: 4mg | Net Carbohydrates: 37g