Walking Taco Casserole

5 from 1 vote

Enjoy the great flavors of a walking taco while...sitting at the table! This awesome casserole takes all the great flavors of a walking taco and bakes them up together.

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: Mexican

Servings: servings

Calories: 470kcal

Author: Jessica Burgess

Ingredients

For the casserole

1 tablespoon olive oil
1 large sweet onion chopped
1 pound ground beef
1 packet taco seasoning
4 ounces cream cheese softened at room temperature
2 tablespoons water
4.5 ounces green chilis drained
½ tomato diced
½ cup southwest corn
1 cup shredded Colby and Monterey Jack cheese
1 cup shredded Mexican blend cheese

Toppings

4 cups Frito corn chips
½ cup sour cream
1 cup shredded lettuce
½ tomato diced
2 sliced jalapenos

Instructions

Prep. Preheat the oven to 375 degrees F and grease a 9X13-inch baking dish with cooking spray.
Sauté the onions. Heat the olive oil over medium-high heat in a large, heavy bottomed pan. Add the onions and sauté until translucent.
Brown the beef. Add the beef to the pan and sauté until browned and cooked through, breaking it up as you go, and then drain the grease from the pan. Stir in the taco seasoning and water. Mix until all meat is coated in seasoning.
Complete the filling. Mix in the cream cheese, chilis, ½ of the diced tomato, and the corn over low heat. Combine the ingredients until all are melted and mixed well.
Bake. Transfer the contents of the pan to the prepared baking dish and top with the Colby Jack and Mexican blend cheese. Bake uncovered for 15 minutes or until the cheese has melted and gotten nice and bubbly.
Top. Top the casserole with Fritos, sour cream, shredded lettuce, diced tomato, and sliced jalapenos.

Notes

I always put my Fritos on top so they stay crunchy. If you layer them under the cheese they will be soggy.

Nutrition