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Whole walking taco casserole with cheddar, corn chips, diced tomatoes and sour cream

Walking Taco Casserole

Taco-seasoned beef, tomatoes, corn chips and cheddar baked in two layers. Add the fresh toppings after baking and extra chips at serving for crunch.
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Prep Time 10 minutes
Cook Time 35 minutes
Resting time 5 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6 servings

Ingredients
  

For the casserole

  • 1 lb ground beef 85/15 or 90/10; drain excess fat after browning
  • 1 packet taco seasoning about 1 ounce
  • 1 10-ounce can Ro-Tel diced tomatoes and green chilies undrained
  • 2 cups shredded cheddar cheese divided
  • 1 9.25-ounce bag Fritos Original corn chips divided; about 262 grams

For serving (optional)

  • 2 cups shredded lettuce pat dry
  • 1 cup diced tomatoes drain excess juice
  • 1/2 cup diced onions
  • sour cream to taste
  • salsa to taste
  • jalapeños to taste
  • extra Fritos Original corn chips for adding crunch just before serving

Instructions
 

  • Preheat the oven to 350°F (175°C). Spread half of the 9.25-ounce bag of Fritos across the bottom of a 9-by-13-inch baking dish. Keep the remaining half for the second layer.
    Half the corn chips spread in a rectangular baking dish for the casserole base
  • In a large skillet over medium heat, cook the ground beef for about 8–10 minutes, breaking it into small crumbles, until cooked through. Drain excess fat.
    One pound of ground beef browned into small crumbles in a skillet
  • Stir in the taco seasoning and the undrained 10-ounce can of Ro-Tel. Simmer for about 5 minutes, stirring occasionally, until lightly saucy without a pool of thin liquid. Simmer a little longer if needed; if the mixture gets dry, add water a tablespoon at a time.
    Browned beef simmered with taco seasoning and diced tomatoes
  • Spoon half of the warm beef mixture evenly over the chips in the baking dish. Scatter 1 cup of the shredded cheddar over the beef.
    First layer of corn chips, seasoned beef and shredded cheddar in the baking dish
  • Add the remaining half bag of Fritos, then the remaining beef mixture. Finish with the remaining 1 cup cheddar. Spread each layer gently without packing it down.
    Walking taco casserole assembled in two layers with shredded cheddar before baking
  • Bake uncovered for 15–20 minutes, until the cheese is melted and the edges are bubbling. A few light golden spots are fine; the top does not need to become deeply browned.
    Baked walking taco casserole with melted cheddar before the fresh toppings are added
  • Let stand for about 5 minutes. Add whichever lettuce, diced tomatoes, onions, sour cream, salsa and jalapeños you like, or offer them separately at the table. Add these after baking.
    Walking taco casserole viewed from above with fresh tomato and sour cream toppings
  • Serve warm. Add optional extra fresh Fritos to each serving just before eating for crunch. The chips baked inside the casserole will soften as they take up some of the filling's juices.
    Whole walking taco casserole ready to serve on a pale kitchen table

Notes

The chips inside the baked layers soften. Extra chips for serving are optional and separate from the 9.25-ounce bag used in the casserole.
Choose mild tomatoes and mild taco seasoning for less heat. Add fresh toppings only after baking.
Prep and cooking times are estimates. Cooking includes browning and simmering the beef as well as the oven time. Total time also includes a 5-minute rest.