Walking Taco Casserole with Beef and Corn Chips
Walking tacos are usually eaten straight from a chip bag at fairs and game nights. This casserole bakes the same flavours in one dish: taco-seasoned beef, melted cheese and a crunchy corn chip topping. Set out the toppings and let everyone build their own bowl.
Preparation Steps
Heat the oven to 375°F (190°C) and lightly grease an 8 x 8 inch (20 x 20 cm) baking dish.
Cook the ground beef and onion in a large skillet over medium-high heat for 6 to 8 minutes, breaking up the meat, until browned. Drain off excess fat.
Stir in the taco seasoning, the tomatoes with their juice and the black beans. Simmer for 3 to 4 minutes until slightly thickened.
Spread half the corn chips in the baking dish. Spoon the beef mixture over them and sprinkle with half the cheese.
Top with the remaining chips and the rest of the cheese.
Bake for 12 to 15 minutes, until the cheese is melted and bubbling.
Serve straight from the dish with lettuce, tomato, sour cream and green onions on the side.
Tips & Variations
- Add the top layer of chips just before baking so they stay crunchy.
- Swap the beef for ground turkey or extra beans for a lighter version.
- This dish is best eaten fresh; the chips soften in the fridge.
Community Comments (0)
Have thoughts on this recipe?
Sign in to leave a comment or share your cooking experience.
No comments yet
Be the first to share your thoughts on this dish!