Crunchy Walking Taco Casserole Recipe

I layered seasoned ground beef, melted cheese, and crunchy tortilla chips into a cheesy taco bake that belongs on any list of Dinner Ideas With Tortilla Chips and simplifies weeknight cooking.

I can’t walk past a bag of Fritos without thinking about this Crunchy Walking Taco Casserole. Its cheesy, beefy and ridiculously crunchy, a total love letter to bold Tex Mex flavors.

Flavors of seasoned ground beef and crunchy Fritos collide for that unreal texture. Yes, people talk about Meatless Taco Casserole versions, but honestly this one is loud and unapologetic.

If you need Dinner Ideas With Tortilla Chips that feel like cheating on a weeknight, this will make you cancel plans and dig in straight from the pan. Trust me.

Ingredients

• Ground beef gives protein and iron adds savory richness and a little saturated fat.
• Black beans add fiber and plant protein, earthy flavor and they make it filling.
• Cream cheese makes it creamy and tangy adds fat and a smooth texture.
• Fritos give crunch and salty corn flavor mostly carbs and oils lots of fun.
• Tomatoes and chiles bring bright acidity vitamin C mild heat and moisture.
• Cheddar adds sharp cheesy bite protein and calcium plus melty satisfaction.
• Corn adds sweet starch fiber and pop not super low calorie though.
• Onion and garlic give savory depth and aroma tiny calories but big flavor.

Ingredient Quantities

• 1 pound lean ground beef (about 450 g)
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 (1 ounce) packet taco seasoning or 2 tablespoons homemade taco seasoning
• 1 (10 to 14.5 ounce) can diced tomatoes with green chiles, undrained (Rotel)
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup frozen corn, thawed (or 1 cup canned corn, drained)
• 8 ounces cream cheese, softened
• 1 cup chunky salsa
• 2 cups shredded sharp cheddar cheese (about 8 ounces)
• 1 (9.75 to 10 ounce) bag Fritos or tortilla chips, crushed, divided (Doritos work too if you prefer)
• 1/4 cup sliced green onions, optional
• 1/4 cup chopped fresh cilantro, optional
• Sour cream and extra salsa, for serving
• Salt and freshly ground black pepper, to taste

How to Make this

1. Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.

2. In a large skillet over medium-high heat, cook 1 pound ground beef with the chopped yellow onion until beef is no longer pink and onion is soft, breaking the meat up as it cooks; drain excess fat if needed.

3. Add minced garlic and cook about 30 seconds, stir in taco seasoning, then pour in the can of diced tomatoes with green chiles, drained and rinsed black beans, and corn; season with a little salt and pepper and simmer 3 to 5 minutes so flavors meld.

4. Meanwhile soften the 8 ounces cream cheese in the microwave for 20 to 30 seconds, then stir or beat together with 1 cup chunky salsa until smooth.

5. Stir the cream cheese-salsa mixture into the beef mixture until evenly combined, taste and adjust salt and pepper.

6. Fold about 1 cup of the crushed Fritos or tortilla chips into the beef mixture (this gives little pockets of crunch), then spread the mixture into the prepared dish.

7. Sprinkle 2 cups shredded sharp cheddar evenly over the top, then bake 15 to 18 minutes until cheese is melted and bubbly.

8. Remove from oven and immediately sprinkle the remaining crushed chips over the hot casserole so they stay crunchy, let sit 3 to 5 minutes.

9. Garnish with sliced green onions and chopped cilantro if using, serve with sour cream and extra salsa on the side for scooping.

Equipment Needed

1. 9×13 inch baking dish, lightly greased
2. Large skillet (12 inch works) for browning the beef
3. Wooden spoon or sturdy spatula for breaking up meat and stirring
4. Chef’s knife and cutting board for onion, green onions and cilantro
5. Measuring cups and measuring spoons for cheese, salsa, taco seasoning etc
6. Mixing bowl and rubber spatula or hand mixer to blend the cream cheese + salsa
7. Can opener and colander to drain rinsed beans (and tomatoes if you want)
8. Microwave-safe bowl or plate to soften cream cheese, plus oven mitts
9. Zip-top bag and rolling pin or heavy jar to crush chips, plus a spoon to fold them in

FAQ

Crunchy Walking Taco Casserole Recipe Substitutions and Variations

• Ground beef: swap with ground turkey or chicken for a leaner casserole, or use 1:1 plant based crumbles to make it vegetarian — if you go turkey add a bit more seasoning because it’s milder
• Cream cheese: use full fat Greek yogurt or plain cream style cottage cheese for a tangy lighter option, or try Neufchatel or a dairy free cream cheese for vegans
• Fritos / tortilla chips: crushed corn tortilla chips work fine, or crushed Doritos for extra flavor, you can even use crushed baked chips or crispy tostada shells
• Sharp cheddar: swap with Monterey Jack or pepper Jack for a mellow or spicy twist, or use a Mexican cheese blend, or dairy free shredded cheese if you need it

Pro Tips

1) Brown the beef good and let it get a little crust before you stir, that browned bits give real flavor. Don’t forget to taste for salt after you add the canned stuff, those packets and tomatoes can make it salty so adjust, or it’ll be too flat or too salty.

2) Soften the cream cheese fully or nuke it a bit longer than you think, then beat it until silky so you dont get little chunks in the casserole. If it’s still thick add a splash of milk or a spoon of sour cream, it blends way better and makes it creamier.

3) For crunch, fold some crushed chips into the mix but save most to sprinkle on top right when it comes out of the oven so they stay crispy. If you want them extra fresh tasting, toss the chips in a dry skillet for 30 seconds before adding them, they’ll toast up nice.

4) Make ahead friendly tip: you can assemble the dish and refrigerate unbaked for a few hours or overnight, bake it a bit longer when cold and then let it rest 8 to 10 minutes so it sets and is easier to scoop. Reheating in the oven keeps texture better than the microwave which tends to make it soggy.