Walking Taco Casserole

Total Time Prep: 10 min. Cook: 30 min.
Yield 8 servings
Test Kitchen Approved
This walking taco casserole recipe takes a fun hand-held snack and turns it into a substantial weeknight meal.

Ingredients

  • 1 teaspoon canola oil
  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 package (1 ounce) taco seasoning
  • 1 can (10 ounces) diced tomatoes and green chiles, undrained
  • 1 can (15-1/2 ounces) pinto beans, rinsed and drained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 package (9-1/4 ounces) corn chips
  • 2 cups shredded Mexican cheese blend
  • Toppings: Sliced green onion, sliced black olives, pico de gallo, sour cream, chopped avocado, guacamole, sliced jalapenos

Directions

  1. Preheat oven to 350°. In a large skillet, heat oil over medium heat. Add ground beef and onion; cook until beef is browned and onions are tender, 6-7 minutes. Stir in seasoning mix and diced tomatoes with green chiles. Bring to a simmer, cook until thickened, 2-3 minutes, stirring constantly. Stir in beans and corn.
  2. Layer corn chips in greased 13 x 9 -in. baking dish. Spoon taco meat evenly on top. Sprinkle with shredded cheese. Bake until cheese is bubbly, 15-20 minutes. Serve with toppings, as desired.

Nutrition Facts

1 serving: 500 calories, 29g fat (9g saturated fat), 60mg cholesterol, 1096mg sodium, 37g carbohydrate (5g sugars, 5g fiber), 22g protein.

This beefy, cheesy bake turns a walking taco into a dinner-ready dish. Serve the casserole with your favorite taco toppings. —Taste of Home Test Kitchen
Recipe Creator

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