Walking Taco Casserole
Walking Taco Casserole is a casserole recipe that is full of taco flavor. Topped with corn chips and baked for a simple weeknight meal.
Servings: 6
Cost: $13.67, $2.28 per Servings
Ingredients
- 1 pound Ground Beef
- ½ cup Red Onion finely diced
- 1 can Black Beans 15 oz can - drained and rinsed
- ½ cup Salsa
- 2 Tablespoons Taco Seasoning
- ½ bag Fritos Corn Chips 9.25 oz. bag
- 1 cup Shredded Cheddar Cheese
- 1 cup Shredded Monterey Jack Cheese
- Optional Toppings:
- Shredded Lettuce
- Diced Tomatoes
- Sliced Jalapeños
- Chopped Cilantro
- Lime Wedges
Instructions
- Preheat the oven to 350 degrees F and spray a 9X9 baking pan with non stick cooking spray.
- Heat a large skillet over medium-high heat. Add 1 pound ground beef and ½ cup finely diced red onion. Cook until the beef is browned and the onion is tender. Drain any excess grease.
- Stir in 1 can (15 ounces) drained and rinsed black beans, ½ cup salsa, and 2 tablespoons taco seasoning.
- Cook for 2–4 minutes, stirring occasionally, until the mixture is heated through.Transfer the beef mixture to the prepared baking dish. Sprinkle half of the cheddar cheese and half of the Monterey Jack cheese evenly over the beef mixture.
- Top with half of the 9.25-ounce bag of Fritos corn chips. Sprinkle the remaining cheddar and Monterey Jack cheese over the chips.
- Bake for 15-20 minutes or until the cheese is melted.
- Let sit for 5 minutes. Then serve with your favorite toppings and enjoy!
Notes
You can easily use any of your favorite type of beans in this recipe.
Refrigerate the leftovers in an airtight container for up to 5 days.
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 675kcal | Carbohydrates: 45g | Protein: 31g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 716mg | Potassium: 622mg | Fiber: 9g | Sugar: 2g | Vitamin A: 520IU | Vitamin C: 2mg | Calcium: 374mg | Iron: 4mg
