Walking Taco Casserole

5 from 8 votes

This cheesy walking taco casserole is an easy fritos taco casserole dinner! Try this taco casserole with Fritos for a fun family meal.

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: American, Tex Mex

Servings: servings

Calories: 463kcal

2 cans (10 ounces) Mild Ro-tel tomatoes drained with 1/2 cup juice reserved *see Notes
¼ cup cilantro chopped
1 tablespoon olive oil
1 onion chopped
¼ teaspoon salt to taste
4 garlic cloves minced
2 tablespoons chili powder
2 teaspoons cumin
½ teaspoon dried oregano
1 pound lean ground beef
8 ounces Colby Jack cheese grated
2 cups Fritos or other corn chips
2 green onions just green portion, thinly sliced

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 an 11 - 12-inch skillet over medium-high 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 ground 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, then sprinkle with the green onions and shredded lettuce, along with your choice of toppings.
Serve with a side of salsa for a nice kick of flavor!

Recipe Variations:

Add beans: Mix in black beans, kidney beans, or pinto beans for extra protein and fiber.
Switch the meat: Use ground turkey or chicken instead of beef.
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.
Try different cheeses: Swap cheddar for Monterey Jack or pepper jack for more heat.
Go vegetarian: Omit the meat and use extra beans and veggies instead.

TFN Pro Tip:

Pre-shredded cheese is the most convenient, but if you can afford it, buy a block of cheese and shred it yourself. Freshly shredded cheese melts better than packaged shreds, and it tastes better, too!

Storing Instructions

Make Ahead Instructions: 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.
Store leftovers in an airtight container and use within 5 days.