Walking Taco Casserole
Make taco night easy with this Walking Taco Casserole! Layers of seasoned beef, beans, cheese, and crispy corn chips bake together for a quick, comforting meal your family will love.
Servings: 6 people
Equipment
- 13x9 Baking Dish
- Large Skillet
- wooden spoon
- measuring cups and spoons
- Cutting board and knife
Ingredients
FOR THE CASSEROLE:
- 1 pound ground beef
- 1 small onion white or yellow, chopped finely
- 1 oz package or 2 Tablespoons taco seasoning
- ½ cup water
- 15 oz can black beans drained and rinsed
- 10 oz can Rotel tomatoes with green chiles
- ½ cup sour cream
- 9.25 oz bag Frito corn chips
- 2 cups Mexican-style shredded cheese
TOPPINGS:
- Green onions sliced
- Sour cream
- Guacamole
- Salsa
- Jalapenos
Instructions
- Preheat the oven to 350 degrees F.
- Spray a 13x9 baking dish with cooking spray.
- In a large skillet, brown ground beef until almost done.
- Add onions and cook until soft, about 3-4 minutes, and the beef is no longer pink.
- Stir in taco seasoning and water, and heat to boiling.
- Reduce the heat and stir in 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 shredded cheese. Top with the beef mixture and sprinkle the remaining cheese.
- Cover with foil and bake for 15 minutes, then remove 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.
Nutrition
Serving: 1.5cup | Calories: 688kcal | Carbohydrates: 45g | Protein: 30g | Fat: 44g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 1168mg | Potassium: 657mg | Fiber: 8g | Sugar: 4g | Vitamin A: 867IU | Vitamin C: 10mg | Calcium: 384mg | Iron: 4mg