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Walking Taco Corn Chip Casserole
Rachel Kim

Walking Taco Corn Chip Casserole

Seasoned beef, beans and cheese bake together, but the corn chips are divided so only some soften into the base while the rest remain crunchy on top. Add the final chips after baking, not before. That small timing choice keeps the pan recognizable as a walking taco rather than cornmeal stuffing.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lb lean ground beef
  • 1 small yellow onion chopped
  • 2 tbsp taco seasoning
  • 1 can 15 oz pinto beans, rinsed and drained
  • 1 cup thick tomato salsa
  • 5 cups plain corn chips divided
  • 3 cups shredded cheddar divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
  2. Brown the beef and onion, drain well and stir in taco seasoning, beans and salsa.
  3. Spread 3 cups corn chips in the dish, spoon the beef mixture over them and add 2 cups cheddar.
  4. Bake uncovered for 18 to 22 minutes until the cheese bubbles.
  5. Scatter the remaining cheddar and corn chips over the pan and return it to the oven for 3 minutes.
  6. Serve immediately so the top chips stay crisp.