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.
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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.
This was awful. My entire family (2 teenage boys and hubby) did not like this at all. Mexican food is our favorite go to meal but this one, never again.
Hi! So sorry this recipe was not a hit. I am so surprised to hear this as it is one of the most popular on my blog. Do you have any suggestions? Thanks for the feedback!
I don't have a oven pof can it be made in a 13x9by casserole dish
Yes that should work
Do you need to add the sour cream my family does not like sour cream on Mexican dishes
You can skip it!
My family loved this Baked Walking Taco, but I think others should learn from my mistake...
Caution: Make sure to use uncooked white rice so that the liquid will be absorbed!
I used already cooked rice so mine was more like soup. I had to put it in a bowl, then top it with cheese, tortilla chips, lettuce, tomato, cilantro and sour cream. Even though my family ate it with a spoon like soup, they still loved it.
Also, let everyone add the tortilla chips to their individual servings just before they begin eating.
If you put the tortilla chips across the entire casserole the chips will become soggy.
Yes definitely use un-cooked rice! Thank you!
This was an unexpected hit with my husband who typically isn’t fond of anything remotely Mexican. We all liked it so much I’m making it again today. The first time, I stirred the rice in and even though I had the heat on very low, it was sticking to the bottom pretty badly when I checked on it about 10 minutes in. This time I’ll just sprinkle the rice over the top as evenly as possible. The tortilla chip topping doesn’t do well when eaten as leftovers, but that’s easy enough to fix. Great recipe.
That makes me so happy to hear! I agree the chips do not hold up well. If you anticipate leftovers, you could just sprinkle them on individual portions right before serving.
That’s a great idea. I’ll definitely do that. Making it today. ?
When to add the paprika and garlic powder isn’t mentioned.
Hi! So sorry about that. I have updated the recipe.
I think you left out when to add the rice. Making this now.
Thanks for mentioning that! I fixed the recipe. Enjoy!!
Made this tonight and the flavor is excellent. However, in the printed recipe it doesn't say when to add the rice...only in your description beforehand. Also, when do you add the paprika and garlic. Is it used as a sprinkle on top or stirred into the enchilada mixture? It's in the ingredients list, but the recipe doesn't say when to add it. I left it out because I already had the skillet in the oven when I noticed it back up in the ingredient list..
Hello Mary! So sorry for the confusion. I updated the instructions. I typically stir it in with the other spices. I am glad you enjoyed it! 🙂
Oh my word! I need this in my life.
Yes you do!
Perfect timing! We are having Taco Tuesday at home tonight, and this walking taco casserole is on the menu. Can't wait to try it!
Awesome! Enjoy!!
Brilliant!! I'll definitely be making this for Taco Tuesday!
Awesome!
Oh, my goodness, so delicious. I had just thawed some ground beef and wasn't sure what to make with it. This turned out so good that I'm going to make it again this weekend too. I need to pick up some avocado for on the side. My mouth is watering already.
So happy to hear that you enjoyed it!
My kids loved this meal! They literally devoured it with not a crumb left! Thanks for the recipe!
Yay!!
I love tacos and this one pot recipe looks like it's right up my alley. I love the idea and can't wait to make this. Thanks for the recipe.
Hope you enjoy!
The bag walking tacos are very popular at my work (oil rig) since there are no lunch breaks. Definitely an easy eat while you work food. This recipe sounds a lot better than the quick ones we do (Fritos, meat, hot sauce). Can't wait to try it and step up my taco game! Thanks so much for sharing!
This look like a great recipe for a busy weeknight. You can never have enough recipes for ground beef!
Definitely!
Honestly, it cannot get any better than this ?