Walking Taco Casserole is the recipe I make when I am craving nachos, but want something extra special! We have a lot of comfort food recipes and this one makes the top of our list. Fritos, by themselves, are amazing but add melted cheese, savory meat and the tang of a tomato and you've got yourself a meal that is sure to disappear!
Recipe Ingredients Notes
- Lean Ground Beef or Ground Turkey - To prevent this dish from being greasy, we recommend using a lean blend of hamburger meat. 85/15 is a great choice because there is some fat (which adds flavor), but not so much that the grease soaks into the other casserole ingredients.
- Shredded Mexican-Blend Cheese - Because this is a Tex-Mex dish, we use a blend of Mexican cheeses.
- Mild Rotel Tomatoes - Rotel adds a great mix of diced tomatoes and green chilies. You can use the original or hot version if you like it spicier. You can substitute with canned diced tomatoes and a small can of diced green chilies.
- Cilantro - If you're not a fan, feel free to skip it or substitute with flat-leaf parsley.
- Fritos or Other Corn Chips - Classic choice for that crunchy chips texture! Doritos or tortilla chips can also be used.
Ways to Enjoy Frito Chili Pie Recipes
Serve your walking taco casserole straight from the baking dish, and let everyone add their favorite toppings. Sour cream, guacamole, diced tomatoes, green onions, or even extra cheddar cheese all make great toppings. Craving more spice? Add sliced jalapeños or hot sauce on top. For added crunch, sprinkle more crunchy chips just before serving. This fritos taco casserole can be served into bowls for individual portions or buffet style. Pair this recipe with a tater tot chili casserole and chocolate chip cookies made without brown sugar for a satisfying and easy meal.
How to Make Frito Pie Casserole
Step 1: Preheat oven to 375°F. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chopped onion and cook 5-7 minutes until softened. Add ground beef and seasoning and cook until browned, breaking it up with a spoon, about 5-8 minutes.
Step 2: Stir in the Rotel tomatoes (reserving half for later) and the juice from the can. Simmer for about 10 minutes until the mixture thickens and most of the liquid is gone. Season to taste with salt and pepper.
Step 3: Flatten the beef mixture with a spatula. Sprinkle ½ cup of grated Colby Jack cheese on top, layer with Fritos, then top with remaining ½ cup cheese. Bake for 15 minutes or until bubbling and golden on top.
Step 4: Let the casserole cool for 10 minutes. Then top with green onions, shredded lettuce, and fresh diced tomatoes if using. Serve warm with a spoonful of salsa on the side.
Are Frito Pie and Walking Taco Casserole the Same Thing?
Unlike a traditional walking taco, which is taco seasoned beef and toppings eaten from a bag of corn chips, both Frito pie and walking taco casserole are baked dishes.
The ingredients are nearly identical, but some versions of Frito pie include a crust.
Recipe Tips from Mrs. G
- Drain the Rotel well to prevent a soggy casserole. Reserve a bit of juice for simmering the beef mixture, this adds flavor without excess moisture.
- Crush the Fritos slightly for a more even topping and easier bites. You'll still get all the crunch without big chips sticking out.
- Add spice carefully. If you're using hot rotel or adding salsa, taste before adding extra chili powder or hot sauce.
- Let it rest before serving to help the layers set. This also makes it easier to cut into neat portions.
Storing Leftovers
Store leftovers in an airtight container and use within 5 days.
It's best enjoyed fresh, but you can freeze the meat mixture separately and assemble before baking for best texture.
Walking Taco Casserole Recipe
Equipment
- skillet
- wood spoon
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 1 pound lean ground beef
- 1 tablespoon taco seasoning
- 2 10 ounce cans Mild Ro-tel tomatoes
- 8 ounces Colby Jack cheese
- 2 cups Fritos
optional
- ¼ cup cilantro
- 2 green onions
- 1 cup iceberg lettuce shredded
- salt and pepper to taste
Instructions
- Preheat the oven to 375° F. Heat the oil in an 11 - 12-inch skillet over medium-high heat until shimmering.
- Add the chopped onion cook until softened, 5 to 7 minutes. Add the beef and seasoning cook until lightly brown, breaking up the meat with a wooden spoon, for 5 to 8 minutes.
- Stir in half of the rotel and tomato juice from the can. Bring to a simmer and cook until the mixture is thickened and nearly dry, about 10 minutes. Season with salt and pepper to taste.
- Smooth down the ground beef with a spatula until level. Sprinkle with ½ cup cheese. Scatter the Fritos corn chips over the top, then sprinkle with the remaining ½ cup cheese.
- Bake until the filling is bubbling and the top is spotty brown, about 15 minutes. Let the casserole cool for 10 minutes, then sprinkle with the green onions if using, remaining rotel (drained) with your choice of optional toppings.
- Serve warm, with a side of salsa for a nice kick of flavor!
Notes
- Add beans: Mix in black beans, kidney beans, or pinto beans for extra protein and fiber.
- Make it spicy: Stir in chopped jalapeños or a dash of hot sauce.
- Top it off: Add guacamole, salsa, diced tomatoes, or more shredded cheese.
- Go vegetarian: Omit the meat and use extra beans and veggies instead.
- Fritos (and similar corn tortilla chips) quickly soak up any liquids that are nearby, and then they become mushy. So, to make the walking taco bake ahead for a freezer meal to bake later, it's important to assemble the casserole without chips. Make the recipe up to step 4, as written in the recipe card, below. Then, a couple of days before you want to cook the meal, transfer the dish to the fridge so it can thaw out. When it is thawed, add the chips and cheese.
- Then, cover the dish and bake the Frito casserole at 350°F. oven for 45 minutes, removing the foil for the final 15 minutes of cooking time.
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