Walking Taco Casserole
A delightful twist on the beloved walking taco, this casserole is a one-dish meal featuring seasoned ground beef, spicy Rotel tomatoes, and melty cheddar cheese layered over crunchy Doritos. Perfect for weeknight dinners or casual gatherings.
Ingredients
Main ingredients
- 1 lb ground beef You can substitute with ground turkey or chicken
- 1 small onion, diced
- 1 oz taco seasoning 1 packet
- 2/3 cup water
- 15 oz chili beans, undrained 1 can
- 10 oz Rotel (diced tomatoes with green chilies), undrained 1 can
- 2 cups shredded cheddar cheese Choose a good quality sharp cheddar
- 2 cups crushed Doritos or corn chips You can substitute with Nacho Cheese Doritos or Spicy Fritos
Optional toppings
- 1 cup sour cream For topping
- 1 cup shredded lettuce For garnish
- 1 medium diced tomato For garnish
- to taste chopped green onions or cilantro Optional for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft. Drain any excess grease if necessary.
- Stir in the taco seasoning and add the 2/3 cup of water. Simmer for 2–3 minutes until slightly thickened.
- Mix in the can of chili beans and Rotel. Stir to combine and let simmer for another 2–3 minutes.
- In a 9×13 inch baking dish, spread half of the crushed chips on the bottom. Pour the beef mixture evenly over the chips. Sprinkle the shredded cheese on top.
Baking
- Bake uncovered for 15–20 minutes, until the cheese is melted and bubbly.
- Remove from the oven and top with the remaining crushed chips and any desired garnishes, such as sour cream, lettuce, diced tomatoes, green onions, or cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the microwave or oven. You can freeze the assembled casserole (before baking) for up to 3 months.