Walking Taco Casserole



1 lb ground beef or turkey

1 packet taco seasoning (or use homemade seasoning)

1 cup water

1 large bag of corn chips (like Fritos)

1 can (15 oz) of black beans, drained and rinsed

1 cup of corn kernels (frozen, canned, or fresh)

2 cups shredded cheddar or Mexican blend cheese

1 cup sour cream

1 can (10 oz) Rotel tomatoes with green chilies (or any diced tomatoes)

Optional toppings: chopped lettuce, diced tomatoes, sliced jalapenos, olives, diced red onion, avocado slices, or fresh cilantro



Preparation: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish.

Meat Preparation: In a large skillet, brown the ground beef or turkey over medium heat. Drain any excess fat. Add the taco seasoning and water, stirring until the meat is well-coated. Simmer until the water is mostly evaporated and the mixture has thickened.

Layering: Start by placing a layer of corn chips at the bottom of the casserole dish. It doesn’t need to be a thick layer, just enough to cover the bottom.

Spread half of the meat mixture over the corn chips, followed by half of the black beans, corn, and Rotel tomatoes.

Spread half of the sour cream over the mixture (it’s easier if you dollop it in small amounts and then spread).

Sprinkle 1 cup of the shredded cheese on top.

Repeat the layers once more, starting with the corn chips and ending with the cheese.

Bake: Place the casserole in the preheated oven and bake for about 20-25 minutes, or until the cheese is melted and bubbly.

Serve: Let the casserole cool for a few minutes before serving. Add your desired toppings and




Leave a Comment