Ingredients
Scale
- 1 pound ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 packet (1 ounce) taco seasoning
- 1 (16 ounce) can refried beans
- 1 (15 ounce) jar salsa
- 1 (4 ounce) can diced green chiles, drained
- 1 (9 ounce) bag corn chips (like Fritos)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 green onions, thinly sliced, for garnish
- 1/2 cup sour cream
- 1 tablespoon fresh lime juice
- 1/2 teaspoon lime zest
- 1/4 teaspoon ground cumin
- Pinch salt
- Pinch black pepper
Instructions
- Preheat your oven to 375°F (190°C). Grab a 9×13-inch baking dish.
- In a large skillet or Dutch oven over medium-high heat, crumble in the ground beef. Cook, stirring occasionally and breaking it up with a spoon, until it’s browned and no pink remains (about 6-8 minutes). Drain off any excess grease.
- Add the finely diced onion to the skillet with the cooked beef. Sauté for about 3-4 minutes until the onion begins to soften and become translucent. Stir in the minced garlic and cook for just one more minute until fragrant.
- Sprinkle in the taco seasoning and stir thoroughly to coat the beef and onion mixture. Let it cook for another minute to allow the spices to bloom.
- Spread half of the refried beans evenly over the bottom of your prepared baking dish.
- Evenly spread half of the seasoned ground beef mixture over the refried beans.
- Spoon about half of the salsa over the beef, followed by half of the diced green chiles.
- Sprinkle about a third of the corn chips over this layer. Follow with half of the shredded cheddar cheese and half of the shredded Monterey Jack cheese.
- Repeat the layers: spread the remaining refried beans, then the remaining ground beef, the rest of the salsa, and the remaining green chiles.
- Top with another third of the corn chips, and then the rest of your cheddar and Monterey Jack cheese. Generously scatter the remaining corn chips over the very top of the casserole.
- Transfer the baking dish to the preheated oven and bake for 20-25 minutes, or until the cheese is beautifully melted and bubbly, and the chips on top are golden and slightly crisp. Let it rest for 5-10 minutes before serving.
- While the bake is in the oven, prepare the Tangy Lime Sour Cream Topping: In a small bowl, combine the sour cream, fresh lime juice, lime zest, ground cumin, pinch of salt, and dash of black pepper. Stir until beautifully blended and smooth.
- Once rested, garnish the Walking Taco Bake with fresh chopped cilantro and thinly sliced green onions. Serve directly from the dish, with the Tangy Lime Sour Cream Topping on the side for dolloping.
Notes
Revolutionize your weeknight dinner with this ultimate Walking Taco Bake! It’s a fiesta in a casserole dish, transforming the beloved flavors of a classic walking taco into a hearty, comforting, and unbelievably delicious bake. Imagine layers of seasoned ground beef, creamy refried beans, zesty salsa, and crunchy corn chips, all enrobed in a blanket of gooey, melted cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Tex-Mex