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Walking Taco Casserole

Walking taco casserole layers crispy Fritos, seasoned ground beef, refried beans, and melty cheddar baked until bubbly. An easy Mexican-style weeknight bake with jalapeños and cilantro on top for classic walking-taco flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
rest 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Ground beef taco filling
  • 1 lb ground beef
  • 1 packet taco seasoning
  • 0.25 cup water
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 can (8 oz) refried beans
Toppings and layering
  • 4 cup Fritos corn chips
  • 2 cup shredded cheddar cheese
  • 0.5 cup sour cream
  • 0.25 cup diced jalapeños
  • 0.1 fresh cilantro for garnish use to taste

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat and brown the beef
  1. Preheat the oven to 375°F to get it ready for baking.
  2. Brown the ground beef in a skillet over medium-high heat, breaking it into small pieces until no longer pink.
  3. Add the taco seasoning and water, then simmer for 2 minutes, stirring, until the mixture looks saucy.
Layer the casserole
  1. In a 9x13 inch baking dish, layer 2 cups of Fritos on the bottom for a crunchy base.
  2. Spread the seasoned beef over the chips, covering them in an even layer.
  3. Layer the refried beans over the beef so the next layer bakes into a creamy middle.
  4. Mix the diced tomatoes with green chiles and sour cream, then spread the mixture over the beans.
  5. Top with the remaining Fritos to create a golden, crisp top when baked.
  6. Sprinkle shredded cheddar cheese over the top so it melts into a bubbly cover.
Bake and finish
  1. Bake at 375°F for 20-25 minutes, until the cheese is bubbly and the edges look lightly browned.
  2. Let the casserole rest for 5 minutes so the layers set before slicing and serving.
  3. Garnish with diced jalapeños and fresh cilantro right before serving for a fresh, spicy finish.

Notes

For the best crunch, keep the Fritos as dry as possible until layering and let the casserole rest 5 minutes before serving so the cheese and beans set. Store leftovers in the refrigerator up to 3 days; reheat in the oven or microwave until hot. Freezing is not recommended because Fritos can lose crunch when thawed. If you want a lighter option, swap half the cheddar for reduced-fat cheddar while keeping the same layering method.