I’ll never forget the first time I made this Walking Taco Casserole. My kitchen filled with the irresistible, spicy aroma of sizzling beef and taco seasoning, a smell that instantly felt like a Friday night celebration. As it bubbled away in the oven, I remember thinking how it perfectly captured the fun, hands-on joy of a walking taco—but in a cozy, shareable dish you can eat with a fork. It’s become my absolute go-to for feeding a crowd, solving weeknight dinner drudgery, or just treating my family to something I know will earn rave reviews. Let me show you how to make this delicious, comforting recipe that’s as easy as it is beloved.
Ingredients
- 1 teaspoon canola oil
- 1 pound ground beef
- 1 small onion, chopped
- 1 packet (1 ounce) taco seasoning
- 3/4 cup water
- 1 can (15 ounces) refried beans
- 1 can (10 ounces) Rotel tomatoes with green chilies, undrained
- 1 bag (9-11 ounces) Fritos, crushed
- 2 cups shredded cheddar cheese
- Optional toppings: sour cream, salsa, chopped lettuce, diced tomatoes, black olives, jalapeños
Now, let me get personal about these ingredients because choices here matter. That canola oil is just to start the onion and beef—you can use any neutral oil, but don’t skip sautéing the onion! It builds a flavor base that powder alone can’t achieve. I’m adamant about using Rotel tomatoes with green chilies, undrained. The liquid and the mild kick are essential; plain diced tomatoes will leave the dish tasting flat. And please, for the best texture, get the classic corn Fritos and crush them yourself right in the bag. I once tried a different corn chip, and the casserole lost that iconic, nostalgic crunch and flavor. Trust me on this one.
Equipment Needed
- Large skillet
- 9×13 inch baking dish
- Wooden spoon or spatula
- Can opener
- Measuring cup
- Aluminum foil
You don’t need anything fancy here, which is part of this recipe’s charm. A trusty large skillet is your workhorse for the stovetop step. For the baking dish, I always use my well-loved glass 9×13, but any metal or ceramic one will do. The aluminum foil is non-negotiable in my book for the first part of baking—it traps steam to melt the cheese perfectly and prevent the top from burning before the casserole is heated through. I learned the hard way when I got impatient and skipped it, only to find the top Fritos were already too dark while the center was still cold. A simple wooden spoon for stirring and a can opener are all you need to round out your toolkit.
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