Walking Taco Casserole

Step-by-Step Instructions

1. 1

   This walking taco casserole recipe takes a fun hand-held snack and turns it into a substantial weeknight meal.

2. 2

   1 teaspoon canola oil

3. 3

   1 pound ground beef

4. 4

   1 small onion, chopped

5. 5

   1 package (1 ounce) taco seasoning

6. 6

   1 can (10 ounces) diced tomatoes and green chiles, undrained

7. 7

   1 can (15-1/2 ounces) pinto beans, rinsed and drained

8. 8

   1 can (15-1/4 ounces) whole kernel corn, drained

9. 9

   1 package (9-1/4 ounces) corn chips

10. 10

    2 cups shredded Mexican cheese blend

11. 11

    Toppings: Sliced green onion, sliced black olives, pico de gallo, sour cream, chopped avocado, guacamole, sliced jalapenos

12. 12

    Preheat the oven to 350°F. In a large skillet, heat the oil over medium heat. Add the ground beef and onion, and cook until the meat gets browned and the onions are soft, six to seven minutes. Stir in the taco seasoning mix and the diced tomatoes with green chiles. Bring to a simmer and cook until thickened, two to three minutes, stirring constantly. Then, stir in the beans and corn.

13. 13

    Layer the corn chips in a greased 13x9-inch baking dish. Spoon the taco meat mixture evenly on top. Sprinkle with shredded cheese.

14. 14

    Bake the casserole until the cheese is bubbly, 15 to 20 minutes. Serve with toppings, as desired.