Walking Taco Bake
Cheesy Walking Taco Bake with seasoned beef, beans, corn, and crunchy chips—an easy family dinner casserole everyone loves.
Ingredients
- 1 pound lean ground beef
- ½ yellow onion diced
- 1 teaspoon minced garlic
- 1 1-ounce packet taco seasoning
- ½ cup water
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can pinto beans, drained and rinsed
- 1 10-ounce can diced tomatoes with green chilies, NOT drained
- 1 cup chunky salsa
- 12 ounces frozen corn
- 4 ounces cream cheese softened and cubed
- 1 cup sour cream
- 3 cups shredded Mexican cheese blend divided
- 2 cups corn chips crushed fine
- 1 cup corn chips loosely crushed (for topping)
- Optional toppings: shredded lettuce diced tomatoes, sliced green onions, diced avocado, extra sour cream, jalapeños, hot sauce, chopped cilantro.
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
- Crush the chips: 2 cups finely (crumb-like) and 1 cup loosely (bigger pieces). Set aside.
- In a large skillet over medium-high heat, cook the ground beef and onion until the beef is almost done. Drain excess grease if needed.
- Add the garlic and cook for 1 minute.
- Stir in the taco seasoning and water. Simmer for 1 to 2 minutes, until slightly thickened.
- Add the black beans, pinto beans, frozen corn, diced tomatoes with green chilies (with liquid), and salsa. Stir and cook 2 to 3 minutes.
- Reduce heat to low. Add the cream cheese and stir until melted. Remove from heat and stir in the sour cream and 2 cups of shredded cheese.
- Stir in 2 cups of finely crushed chips.
- Spread the mixture into the prepared baking dish. Bake for 20 minutes.
- Remove from oven. Top with remaining 1 cup cheese and 1 cup loosely crushed chips. Bake 5 to 7 minutes, until cheese is melted.
- Rest 5 to 10 minutes before serving. Add toppings and enjoy.
Notes
- For the crunchiest topping, wait to add the top chips until the final bake. If you’re making it ahead, keep the topping separate until baking day.
- If the casserole looks a little thin, bake uncovered for an extra 5 to 10 minutes to cook off liquid.
- Always reheat leftovers to 165°F.