Walking Taco Casserole

By Rachel Cooks

Ingredients

1 lb. ground beef ((or ground turkey))
½ cup diced onion ((1 small onion))
1 packet (1 oz.) taco seasoning
1 can (15 oz.) pinto beans, rinsed and drained ((or black beans))
1 can (10 oz.) diced tomatoes with green chilies, drained ((like Rotel))
1 can (15.25 oz.) corn, drained ((or 2 cups frozen corn kernels))
½ cup water
2 cups shredded cheddar cheese ((or a Mexican blend))
1 bag (9 to 10 oz.) Fritos corn chips, Doritos, or tortilla chips ((see note))
optional toppings: sour cream, shredded lettuce, diced tomatoes, jalapeños, guacamole, salsa, black olives

Prep Time20mins
Cook Time15mins
Servings6

Instructions

Preheat oven to 350°F and lightly grease a 9 x 13 inch baking dish. If you prefer, use a large oven-safe skillet to prepare the whole meal (less cleanup!)

In a large skillet over medium heat, add the ground beef and onions. Cook until the ground beef is browned and cooked through, breaking it up into crumbles as it cooks. Drain off excess fat, if desired.

Add taco seasoning, pinto beans, diced tomatoes, corn, and ½ cup water to the skillet. Cook for another 2 to 3 minutes, stirring to mix everything together. The mixture should thicken slightly. If there's extra liquid in the pan, cook it a little longer until the liquid mostly evaporates.

Turn off heat and stir in 1 cup of cheese until melted. If you’re not baking the casserole in the skillet, transfer the contents of the skillet to the prepared baking dish; spread into an even layer.

Sprinkle chips on top, followed by remaining 1 cup of cheese.

Place the casserole in the preheated oven and bake for 15 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let the casserole cool for about 5 minutes

Top with your favorite taco toppings such as shredded lettuce, diced tomatoes, sour cream, guacamole, jalapeños, or salsa.