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–+ servings
Walking Taco Bake with sour cream, tomatoes and lettuce.
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Quick and Easy Walking Taco Bake with Fritos

This Walking Taco Bake is an easy weeknight meal the entire family will love. Perfect for your Taco Tuesday!
Course Dinner
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 384kcal
Author Jill Machovsky

Equipment

Ingredients

  • 2 pounds Ground Beef
  • 1 packet Taco Seasoning
  • 1/2 cup Salsa
  • 1/4 cup Water
  • 1 can Rotel Tomatoes
  • 1 cup Cheddar Cheese
  • 1 cup Monterey Jack Cheese
  • 4 cup Frito Corn Chips

Optional Toppings

  • Lettuce
  • Sour Cream
  • Tomatoes
  • Green Onions
  • Cilantro
  • Jalapenos
  • Avocado
  • Salsa

Instructions

  • Preheat oven to 350 degrees.
  • In a large skillet, over medium-high heat, brown ground beef. Drain any excess grease and return the beef to the pan. Add, taco seasoning, salsa, and Rotel tomatoes and stir to combine. Bring to a simmer and cook until begins to thicken, 10-15 minutes.
    2 pounds Ground Beef, 1 packet Taco Seasoning, 1/2 cup Salsa, 1 can Rotel Tomatoes, 1/4 cup Water
  • Add the beef mixture to a prepared 9 x 13 baking dish. Sprinkle the cheese over the ground beef mixture. Add the corn chips over the cheese and bake for 10 minutes or until the cheese is melted and bubbly.
    1 cup Cheddar Cheese, 1 cup Monterey Jack Cheese, 4 cup Frito Corn Chips
  • Serve immediately with your favorite toppings.
    Lettuce, Sour Cream, Tomatoes, Green Onions, Cilantro, Jalapenos, Avocado, Salsa

Notes

Storage and make ahead directions

Fridge: Leftover taco bake can be kept in the refrigerator for up to 3 days in an airtight container or covered with plastic wrap or aluminum foil.
It is best to store leftovers without the toppings, so only add them to what you think you will eat right away. Make sure the casserole has come to room temperature before storing it in the fridge. 
Freezer: Yes, you can freezer this casserole. Make an extra and freezer for a quick dinner down the road. Add beef mixture to an airtight container and store in the freezer for up to 3 months.
When ready to eat, thaw overnight in the fridge. Put the beef mixture in a casserole dish and add cheese and chips. Casserole will need to bake for 25 - 30 minutes at 350 degrees.
Make Ahead: If you are making ahead, wait to add the corn chips until you are ready to bake (they will get soggy). You can prepare the first layer of the casserole and then finish it off before you put it in the oven. If making ahead, you'll need to bake for 25-30 minutes.
Reheat: It's best to reheat this casserole in the air fryer or oven to crisp up the corn chips. They will become soggy and stale-tasting when microwaved.
Did You Try This Recipe? Let me know!Mention @cookingupmemories and tag #cookingupmemories!

Nutrition

Calories: 384kcal | Protein: 26g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 101mg | Potassium: 408mg | Calcium: 27mg | Iron: 3mg
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