Description
This Walking Taco Casserole is a flavorful and satisfying dish that brings together the classic tastes of tacos in a convenient casserole format. Packed with ground beef (or turkey), beans, corn, and topped with crunchy tortilla chips and melted cheese, it’s perfect for family meals or gatherings. Enjoy it with optional toppings like sour cream, avocado, and fresh cilantro for an extra burst of flavor.
Ingredients
Scale
- 1 pound ground beef (or turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (about 1 ounce)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 cup salsa
- 2 cups cooked rice
- 2 cups shredded cheddar cheese
- 1 bag (about 10 ounces) of corn tortilla chips
- 1 cup sour cream (optional)
- 1 avocado, diced (optional)
- Fresh cilantro, chopped (optional)
Instructions
- In a large skillet over medium heat, add the ground beef (or turkey). Cook until browned, breaking it apart with a spatula as it cooks, about 5-7 minutes.
- Once the meat is browned, add the diced onion and minced garlic to the skillet. Sauté for another 3-4 minutes until the onion is translucent and fragrant.
- Sprinkle the taco seasoning over the meat mixture. Stir well to combine, ensuring the meat is evenly coated with the seasoning.
- Pour in the black beans, corn, diced tomatoes with green chilies, and salsa. Stir everything together and let it simmer for about 5 minutes, allowing the flavors to meld.
- If you haven’t already cooked your rice, now is the time! You can use a rice cooker or a pot on the stove. For 2 cups of cooked rice, typically, you will need 1 cup of uncooked rice and 2 cups of water. Bring the water to a boil, add the rice, cover, and reduce the heat to low. Cook for about 18-20 minutes or until the water is absorbed and the rice is fluffy.
- Once the rice is cooked, fluff it with a fork and set it aside. This will be mixed into the casserole later.
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the meat mixture with the cooked rice. Stir until everything is well incorporated.
- In a greased 9×13 inch baking dish, spread half of the meat and rice mixture evenly across the bottom.
- Sprinkle 1 cup of shredded cheddar cheese over the first layer of the meat and rice mixture.
- Next, crush half of the corn tortilla chips and sprinkle them over the cheese layer. This adds a delightful crunch to the casserole.
- Repeat the layers: add the remaining meat and rice mixture on top, followed by another cup of shredded cheddar cheese, and finish with the remaining crushed tortilla chips.
- Cover the baking dish with aluminum foil to prevent the cheese from burning. Bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the casserole from the oven and let it sit for about 5-10 minutes. This will help it set and make it easier to serve.
- Using a large spoon or spatula, scoop out portions of the casserole and place them on plates.
- If desired, top each serving with a dollop of sour cream, diced avocado, and a sprinkle of fresh cilantro for added flavor and freshness.
- Serve with extra tortilla chips on the side for those who want to add more crunch to their meal.
Notes
- Feel free to customize the toppings based on your preferences. Other great options include jalapeños, olives, or different types of cheese.
- This casserole can be made ahead of time and stored in the refrigerator before baking. Just add a few extra minutes to the baking time if baking from cold.
- Prep Time: 15 minutes
- Cook Time: 40 minutes