This Baked Walking Taco Casserole is the easiest one pot mexican dinner idea and it is loaded with flavor from the taco seasoning, green chiles, and enchilada sauce. And the best part is all of the fritos and melted cheese on top. SO good.
In college, the apartment complex I lived at for 2 years always served walking tacos for the residents on special occasions. We all know there is nothing better than free food you don’t have to cook in college.
I wanted to put my spin on the classic walking taco and turn it into a family friendly weeknight dinner by making it all in one skillet.
Looking for a one pot dinner with chicken? Try my cajun style creamy One Pot Chicken & Rice.
Jump to:
Highlights
- Easy one pot hearty dinner
- Kid friendly
- Extra crunch from the fritos on top
- Upgraded take on a classic
- Turns 1 pound of meat into 6 servings (cost effective)
Ingredients
- Ground Beef: Substitute ground turkey or chicken.
- Taco Seasoning: My favorite kind is the mild taco seasoning by Simply Organic. It is sold at Whole Foods.
- Beef Broth: Substitute chicken broth.
- Fritos: Substitute tortilla chips.
- Colby Jack: Substitute monterey jack or cheddar.
Complete list of ingredients and amounts is located on the recipe card below.
Instructions
before you start
- Make sure you are using a skillet that is stove and oven safe. Some nonstick skillets are and most enameled cast iron is.
- Preheat the oven to 400 degrees.
Step 1: In a large oven safe skillet with lid, heat the olive oil over medium high heat. Add the ground beef and onion. Cook until beef is brown, stirring frequently.
Step 2: Reduce heat to medium. Stir in salt, taco seasoning, garlic, and paprika. Cook for 1-2 to minutes until fragrant.
Step 3: Add the enchilada sauce, broth, green chiles, and rice. Bring to a boil. Cover and cook on low for 15-20 minutes or until the rice has absorbed most of the liquid. Remove from heat and stir in the sour cream.
Step 4: Sprinkle about half of the cheese on top.
TIP - After you bring the liquid to a boil, be sure to turn down the heat to the lowest setting. You do not want the bottom to burn.
TIP - The rice does not need to have absorbed all of the liquid. It will continue to do so in the oven.
Step 5: Then add a layer of fritos and finish the top with the rest of the cheese.
Step 6: Bake for 8-10 minutes or until the cheese is melted. Garnish with lettuce, cilantro, tomato, and pickled jalapeños if desired.
Expert Tips
- If you are sensitive to heat, be sure the taco seasoning and enchilada sauce you buy is mild. This dish is not meant to be spicy.
- Make sure you are using a skillet that is stove and oven safe. Some nonstick skillets are and most enameled cast iron is.
- Whenever you reduce the heat to low and cover the rice and meat, be sure the burner is on the lowest setting. This ensures the bottom does not burn.
- Don’t forget about the garnish. I think adding some fresh veggies on top really brightens up this dish. At a minimum I recommend some crisp lettuce.
FAQs
Store in an airtight container for up to 3 days in the refrigerator. The fritos will get soggy so it is best served fresh. But I personally still think it is tasty leftover.
A walking taco is traditionally a taco made in a mini bag of fritos. So you open your individual size frito bag, add ground meat, and all the taco fixing. You eat it with a fork so it is perfect for on the go. Also known as frito pies
Yes, just be sure the corn chips are gluten free. Tortilla chips will also work.
If you garnish the dish with lettuce, tomatoes, cilantro, and jalapeños, I think the casserole is a complete meal on its own.
Related Recipes
Baked Walking Taco Casserole Recipe with Enchilada Sauce
Ingredients:
- 2 Tablespoons olive oil
- 1 pound ground beef*
- 1 onion, diced
- 1 teaspoon salt
- 1 packet taco seasoning*
- 1 teaspoon smoked paprika
- 1 teaspoon granulated garlic
- 1 ¾ cup (15 ounces) red enchilada sauce
- 2 cups beef broth*
- 1 can (7 ounces) mild green chiles
- 1 cup white rice
- ½ cup sour cream
- 2-3 cups fritos*
- 8 ounces colby jack, shredded*
Garnish
- lettuce, cilantro, tomato, sour cream, or jalapeños
Instructions:
- Review all recipe notes and instructions before beginning.
- Preheat the oven to 400 degrees.
- In a large oven safe skillet with lid, heat the olive oil over medium high heat. Add the ground beef and onion. Cook until beef is brown, stirring frequently.
- Reduce heat to medium. Stir in salt, taco seasoning, garlic, and paprika. Cook for 1-2 to minutes until fragrant.
- Add the enchilada sauce, broth, green chiles, and rice. Bring to a boil. Cover and cook on low for 15-20 minutes or until the rice has absorbed most of the liquid. Remove from heat and stir in the sour cream.
- Sprinkle about half of the cheese on top.
- Then add a layer of fritos and finish the top with the rest of the cheese.
- Bake for 8-10 minutes or until the cheese is melted. Garnish with lettuce, cilantro, tomato, and pickled jalapeños if desired.
- After you bring the liquid to a boil, be sure to turn down the heat to the lowest setting. You do not want the bottom to burn.
- The rice does not need to have absorbed all of the liquid. It will continue to do so in the oven.
I was looking for something new to make with hamburger that I already had on hand. I'm so glad that I came across your recipe. It was easy to follow with excellent directions, and so good! I increased the recipe for my family of 8 who loved it! All went back for seconds and the teenage boys had thirds! I didn't have enchilada sauce on hand, so I used tomato sauce and doctored it up with a little cumin and chili powder. I didn't have sour cream and used plain greek yogurt. It was wonderful! Thank you!
I am so happy Kathy! Thanks for giving the recipe a try.
Bri,
We saw your recipe for Walking Taco Casserole yesterday and decided to make it last night. It was OUTSTANDING! Thank you for sharing. We will be trying other recipes of yours soon.
Awesome! I am so glad. 🙂
So excited to try this recipe tonight! Adding it into MyFitnessPal. How much would 1 serving be?