Walking Taco Casserole
A Midwest favorite turned into an easy casserole. Taco meat, black beans, sour cream, salsa, and cheese baked with a layer of Fritos until golden and bubbly. Gluten-free, one pan, and ready in 40 minutes.
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Ingredients
- 1.5 lbs (680 g) ground beef
- 1 cup (150 g) yellow onion - diced (from 1/2 yellow onion)
- 15 oz (425 g) can black beans - rinsed and drained
- 1 cup (240 g) mild salsa
- 1/2 cup (120 g) sour cream
- 2 tablespoons gluten-free taco seasoning - homemade or store-bought
- 1 1/2 cups (170 g) shredded cheddar cheese - 6 oz
- 2 cups (80 g) Frito corn chips
Optional Toppings:
- 1 cup (55 g) shredded lettuce
- 1/2 cup (90 g) diced tomato or halved cherry tomatoes
- 1/4 cup (5 g) cilantro - chopped
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Instructions
- Preheat the oven to 350°F (175°C).
- Place a skillet or cast iron pan on the stove top over medium heat. Add 1.5 lbs (680 g) ground beef and 1 cup (150 g) yellow onion and cook for 6-8 minutes, breaking up the beef with a spatula as it cooks.
- Cook until no more pink remains and the onions are translucent. If there is a lot of fat in the skillet, drain most of it with a spoon.
- Add the 15 oz (425 g) can black beans, 1 cup (240 g) mild salsa, 1/2 cup (120 g) sour cream, and 2 tablespoons gluten-free taco seasoning. Stir to combine.
- Let cook 2-3 minutes to let the sauce thicken.
- If your skillet is not oven-safe, place the ground beef mixture into a greased 2 quart baking dish or 7x11-inch baking dish.
- Top with 1 cups (113.52 g) shredded cheddar cheese. Sprinkle 2 cups (80 g) Frito corn chips on top of the cheese. Top with remaining 0.5 cups (56.48 g) shredded cheddar cheese.
- Cover the casserole dish with foil and bake at 350°F (175°C) for 20-25 minutes, until the cheese is melted.
- Top with your desired toppings before serving, like sour cream, shredded lettuce, sliced avocados, diced tomatoes, jalapeño, pickled onions, fresh cilantro, or black olives. I used 1 cup (55 g) shredded lettuce, 1/2 cup (90 g) diced tomato or halved cherry tomatoes, and 1/4 cup (5 g) cilantro.
- Serve immediately.
Notes
- Gluten-free: Fritos are labeled gluten-free, but always check your taco seasoning. Many store-bought packets contain gluten. Use my homemade gluten-free taco seasoning to be safe.
- Protein swap: Ground turkey or chicken works in place of beef. Brown it the same way.
- Make ahead: Assemble the casserole without the Fritos and refrigerate up to 24 hours. Add Fritos and cheese right before baking.
- Leftovers: Store without Fritos if possible, they get soggy. Add fresh chips when reheating.
- Nutrition: Calculated without optional toppings.
Nutrition
Calories: 693kcal | Carbohydrates: 37g | Protein: 34g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 120mg | Sodium: 1045mg | Potassium: 811mg | Fiber: 8g | Sugar: 4g | Vitamin A: 858IU | Vitamin C: 9mg | Calcium: 327mg | Iron: 4mg
