Walking Taco Casserole Recipe (Frito Pie)
This cheesy, crunchy Walking Taco Casserole is the ultimate one-pan comfort dish full of taco-seasoned beef, beans, fresh toppings, and crunchy chips—perfect for weeknights or parties!
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 pound ground beef 80–85% lean
- ½ cup red onion minced
- 1 can black beans 15 oz, drained
- ½ cup salsa verde
- 1 can diced tomatoes with green chilies 10 oz, like Rotel
- 4 tablespoons taco seasoning homemade or store-bought
- 1 teaspoon southwest seasoning optional
- ½ bag Fritos corn chips 9.25 oz bag
- 2 cups shredded cheese cheddar and Monterey Jack
- shredded lettuce for topping
- diced tomatoes for topping
- sliced green onions
- black olives sliced
- diced avocado
- thinly sliced jalapeno
- sour cream
- guacamole
- chopped cilantro
- pico de gallo
- lime wedges
Instructions
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- In a skillet over medium heat, brown the ground beef with red onions until beef is no longer pink and onion is soft. Drain grease.
- Add taco seasoning, diced tomatoes with green chilies, black beans, salsa verde, and optional southwest seasoning. Simmer for 5–7 minutes.
- Spread half of the Fritos in the bottom of the baking dish as a base layer.
- Spoon the beef mixture evenly over the chips, spreading to cover completely.
- Sprinkle shredded cheese evenly over the beef layer.
- Bake uncovered for 15–20 minutes until cheese is melted and bubbly.
- Remove from oven, let rest a few minutes, then top with remaining chips and your favorite toppings before serving.
Notes
Top the finished casserole individually to keep leftovers fresh and crunchy. Serve with sides like Mexican rice or sweet corn salad.