Walking Taco Casserole is our easy Tex-Mex recipe. Everything you love about a walking taco, baked into a kid-friendly, make-ahead casserole!
– Mild Ro-tel tomatoes – Onion – Lean ground beef – Colby Jack cheese, grated – Fritos – Fresh cilantro
Preheat the oven to 375° F. Mix half of the drained tomatoes and hot sauce together in a bowl, set aside. Heat the oil in a skillet over medium heat until shimmering.
Add the onion and 1/2 teaspoon salt and cook until softened, 5 to 7 minutes. Stir in the garlic, chili powder, cumin, and oregano and cook until fragrant, about 1 minute.
Stir in the beef and lightly brown, breaking up the meat with a wooden spoon, for 5 to 8 minutes. Stir in the remaining tomatoes and reserved tomato juice.
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 beef with a spatula until level. Sprinkle with 1/2 cup cheese. Scatter the Fritos corn chips over the top, then sprinkle with the remaining 1/2 cup cheese.
Bake until the filling is bubbling and the top is spotty brown, about 15 minutes. Let the casserole cool for 10 minutes.
Sprinkle with the green onions and lettuce, along with your choice of toppings. Serve.
You can substitute 4 ounces each of Cheddar and Monterey Jack cheeses for the Colby Jack cheese.