Walking Taco Casserole (Easy, Cheesy Frito Pie Bake)
This easy walking taco casserole is a one-pan Tex-Mex dinner made with seasoned ground beef, cream cheese, salsa, and crunchy corn chips. It’s make-ahead friendly, freezer-friendly, and perfect for weeknights, potlucks, or casual entertaining.
Servings: 6 servings
Calories: 522kcal
Ingredients
- 1 pound ground beef or ground chuck
- 1 ounce dry taco seasonings mix
- 4 ounces cream cheese, cut into cubes
- ½ cup salsa or pico de gallo
- 2 cups shredded Mexican blend cheese
- 4 cups corn chips Fritos
- 2 cups torn or shredded iceberg lettuce
- 1 large tomato, chopped
Instructions
- Preheat the oven to 350°F.
- Heat a large skillet over medium-high heat. When the pan is hot, add the ground beef. Break the meat into large pieces using a potato masher or fork. Let it brown for several minutes, and do not stir it. Once the meat cooks for a few minutes and starts to brown on one side, break it up into smaller pieces and continue cooking it until more of it has browned. Stir once more and break up any remaining larger pieces. Continue cooking until all of the meat has browned. This should take about six to eight minutes in total. Remove the skillet from the heat and drain any excess grease.
- Put the skillet back on the burner and add the taco seasoning and ⅔ cup of water. Bring the mixture to a boil. Reduce the heat and simmer uncovered for three to four minutes or until all of the water has been absorbed.
- Add the salsa and cream cheese and stir to combine. Continue stirring until the cream cheese has melted.
- Spray an 11" x 8.5' oven-safe baking dish with non-stick cooking spray. Pour in the meat mixture and spread it out evenly.
- Add one cup of the shredded cheese, then top that with the Fritos and spread them out evenly. Sprinkle the rest of the cheese evenly over the top and bake for 20-25 minutes or until the mixture is bubbling and the cheese has melted.
- Remove the casserole from the oven and top with lettuce and tomatoes. Add additional toppings if desired and serve immediately while it's still hot.
Video
Notes
This recipe is more of a guide than something you have to follow exactly. Feel free to add more or less cheese, Fritos, lettuce, or tomatoes and make it your own.
You can substitute your favorite corn chips or tortilla chips for the Fritos. And as mentioned above, you can add as many (or as few) of the optional toppings as you like.
I’ve also made this dish without the cream cheese and salsa mixed into the taco meat, and it was still delicious.
You can make the taco meat mixture ahead and store it covered in the refrigerator for up to 48 hours. Take it out about 30 minutes before baking to bring it closer to room temperature. When ready to serve, add the cheese and Fritos, then bake and garnish as directed.
This casserole is best served right after it’s made. Because it’s topped with fresh lettuce and tomatoes, it doesn’t reheat well. Even if you remove the toppings first, the Fritos will lose their crunch.
You can substitute ground chuck, ground chicken, pork, or turkey for the ground beef.
When cooking ground beef, break it up and let it cook undisturbed for a few minutes so it browns properly. If you stir it constantly, it will steam instead of developing that flavorful, slightly crispy texture.
If your family likes onions, add a handful of chopped onions to the beef as it browns.
Mexican blend cheese is usually pre-shredded and includes cheeses like Monterey Jack, Cheddar, Asadero, and queso quesadilla. You can substitute any of these individually if you prefer.
Nutrition
Calories: 522kcal | Carbohydrates: 35g | Protein: 21g | Fat: 34g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1078mg | Potassium: 402mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1193IU | Vitamin C: 6mg | Calcium: 430mg | Iron: 2mg
