With the crunch of Frito’s, the savory beef mixture, and the freshness of the toppings, every bite of this Easy Frito Taco Casserole is a delightful explosion of flavors and textures.
Tired of the same old dinner routine? Looking for a delicious and easy-to-make meal that will satisfy your taste buds and leave your entire family asking for seconds? Look no further than this Frito Walking Taco Casserole!
This recipe takes all the flavors of a classic walking taco and transforms them into a mouthwatering casserole that’s perfect for family dinners! I’ve been making this recipe for years. It disappears quickly and takes “Taco night” to new heights!
With just a few simple ingredients, it’s an easy weeknight meal that comes together in less than 30 minutes!
What are “Walking Tacos”?
It’s a popular snack at fairs, festivals, and sporting events! I remember the first time I had one, I was as a young girl at a school Halloween Carnival.
Walking Tacos consist of a small bag of crunchy corn chips, filled with seasoned ground beef, pinto beans, or black beans, cheese, lettuce, tomatoes, and sour cream. It’s a handheld delight that’s easy to eat on the go.
But what if you could enjoy those same incredible flavors in a casserole version? That’s where my Easy Walking Taco Casserole comes in!
Ingredients for Walking Taco Bake
- 1 (9.25 oz) package of Original Frito Corn Chips – You can substitute Chili Cheese Fritos if you’d like a little more kick!
- 1 lb. lean ground beef – browned and drained. Ground turkey can be used as a healthier substitute if desired.
- 1 (14 oz) can Nalley Original Chili Con Carne – You can use any canned chili of your liking.
- 2 Tablespoons Taco Seasoning – packaged or homemade taco seasoning work equally well.
- 2 cups sour cream
- 1 (10 oz) can Green Enchilada Sauce
- 2 cups Mexican Blend shredded cheese – Cheddar cheese, or Monterey Jack Cheese can be used as a substitute. It’s all about personal taste my friends.
- 1 Tablespoon chopped cilantro (optional)
- Favorite Taco Toppings: I suggest ½ cup sliced green onions, or diced yellow onions, 1 cup sliced black olives, 1 cup shredded lettuce, 1 cup diced tomatoes. Pico de Gallo. Hot Sauce.
Let’s Make 30 minute Walking Taco Casserole
Preheat oven to 350° (F).
Place the bag of Fritos in the bottom of a 9 x 13 casserole dish. (Julia would be impressed with my mad skills! Lol)
In a large skillet over medium-high heat brown one pound ground beef. Drain any excess grease from the beef, then stir in the chili con carne, and taco seasoning.
Cook for a few more minutes until everything is heated through. About 2-3 minutes over medium heat.
Evenly spread the taco meat mixture over the Fritos chips.
How to Make Creamy Green Enchilada Sauce
In a medium size bowl combine 2 cups of sour cream and 1 (10 oz) can of green enchilada sauce. Stir until thoroughly mixed together.
Pour the green enchilada sauce over the meat mixture. This sauce is the best part of this great recipe! It’s so yummy!
Top with 2 cups shredded Mexican blend cheese. I’m of the humble opinion you can never have too much cheese! Especially melted cheese!
Baking Frito Pie
Before placing the casserole in the preheated oven, sprinkle the top with 2 Tablespoons of sliced green onions, and 1 Tablespoon chopped cilantro. If you’re not a fan of cilantro, just move along. We won’t hold it against you!
Place casserole in preheat oven in the center of the oven rack. Bake for 30 minutes until cheese melts and chili taco meat and enchilada sauce is bubbling.
Remove casserole from the oven and cool slightly for 5–10 minutes.
Finishing The BEST Walking Taco Casserole
Finish the casserole by garnishing with your favorite toppings. This is where you can go wild with your creativity!
I top mine off with shredded lettuce, more green onions, diced tomatoes, sour cream, and olives. You can also let everyone chose their own toppings by placing small bowls with the toppings around the casserole.
There are so many great options out there to meet everyone’s distinct taste buds.
This Mexican inspired casserole dish is a family favorite. It’s a great weeknight dinner, and would be great for your next Taco Tuesday!
TIP: I love to make and serve this casserole around Halloween time! It can be made ahead of time, or even in your slow cooker! Just layer everything and cook on low for 2 hours. Be sure to spray your crock pot, so the casserole doesn’t stick.
TIP: The leftovers can be stored in an airtight container 3–4 days, and reheated in your microwave. It will be reminiscent of Tamales!
Other Favorite Ground Beef Casserole Recipes
- Country Hamburger Potato Skillet Dinner
- Easy Ground Beef Enchiladas
- Mexican Ground Beef Lasagna
- Creamy Ground Beef and Bacon Meatballs
- Mexican Tater Tot Casserole
- Cabbage Roll Casserole from Allrecipes.com
Fritos Walking Taco Casserole is a fantastic twist on a beloved classic. It’s a hearty and flavorful dish that’s perfect for feeding a crowd or simply indulging in a fun and delicious family dinner.
The next time you’re craving something comforting and satisfying, give this delicious taco casserole recipe a try – it’s certain to become a family favorite!
Thanks for stopping by and as always…
Happy Nesting! Come back soon!
Easy Frito Walking Taco Casserole Recipe
With the crunch of Frito's, the savory beef mixture, and the freshness of the toppings, every bite of this Easy Frito Taco Casserole is a delightful explosion of flavors and textures.
Ingredients
- 1 (9.25 oz) bag of Original Frito's
- 1 lb. lean ground beef
- 1 (14 oz) can Nalley Original Chili Con Carne or your favorite brand of chili
- 2 Tablespoons taco seasoning
- 2 cups sour cream
- 1 (10 oz) can Green Enchilada Sauce
- 2 cups shredded Mexican blend cheese
- 1 Tablespoon fresh cilantro, chopped
- ½ cup green onions-sliced, or diced yellow onion
- 1 cup shredded lettuce
- 1 cup sliced black olives
- 1 cup diced tomatoes
Instructions
- Preheat oven to 350° (F)
- Place entire bag of corn chips in the bottom of a 9 x 13 baking dish.
- In a large skillet over medium-high heat, brown ground beef. Drain off any excess fat. Add 1 can chili and taco seasoning. Stir to combine. Heat through. Pour meat mixture over corn chips.
- In a medium bowl, combine sour cream and green enchilada sauce. Mix until well combined. Pour over meat mixture.
- Top evenly with 2 cups of shredded cheese. Sprinkle 2 Tablespoons of slice green onions over the top, save the remainder for additional garnish after baking. Sprinkle with chopped cilantro.
- Bake in preheated oven for 30 minutes, until cheese is melted, and meat mixture is bubbling.
- Remove from oven and cool for 5–10 minutes.
- Garnish with shredded lettuce, sour cream, sliced olives, and diced tomatoes.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 544Total Fat: 37gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 137mgSodium: 907mgCarbohydrates: 18gFiber: 4gSugar: 6gProtein: 35g