Walking Taco Casserole

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Walking Taco Casserole

Course Main Dish
Cuisine American, Mexican
Author Catherine’s Plates

Equipment

  • 9 x 13 baking dish
  • large pot

Ingredients

  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 1 TBS cooking oil
  • 1 1/2 lbs ground beef
  • 1 (10oz) can mild red enchilada sauce
  • 3 TBS homemade taco seasoning or 1 packet of store bought taco seasoning
  • 1 (4oz) can diced green chilies
  • 2 TBS chive flavored whipped cream cheese
  • 1 (9oz) bag Fritos Corn Chips
  • 16 oz shredded cheese (Monterey Jack and a Taco Blend)
  • garnishes: sour cream, salsa, tomatoes, lettuce and/or cilantro if desired

Instructions

  • Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray. Set aside.
  • In a large skillet over medium high heat saute onion and bell pepper with 1 TBS cooking oil until softened. Season with salt & pepper. Add in ground beef and cook until no longer pink. Drain excess grease.
  • Stir in enchilada sauce, green chilies, cream cheese and taco seasoning. Turn off heat.
  • In a prepared baking dish layer 1/2 of the bag of Fritos evenly on bottom. Place 1/2 of the meat mixture evenly over the Fritos. Sprinkle 1/2 of the cheese over the meat mixture.
  • Repeat layers of Fritos, meat mixture and cheese.
  • Place in preheated oven for 15-20 minutes until cheese has melted and is golden brown.
    Allow to cool for 5 minutes before serving.
  • Serve with lettuce, tomatoes, sour cream, cilantro and/or salsa as desired.
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