Description
This walking taco casserole recipe is everything you love about walking tacos in an easy casserole form! Perfect for weeknight dinners, camping, parties, or game day.
Ingredients
Units
Scale
- 1 medium green zucchini
- 1/2 white onion
- 16 oz. ground beef
- 3 Tbsp. taco seasoning
- sea salt (optional)
- 10 oz. can diced tomatoes with chiles (like Rotel)
- 15 oz. can black beans (drained and rinsed)
- 8 oz. shredded Mexican shredded cheese blend
- 1 bag fritos
- fresh toppings (see list above) but be sure to include a few
Instructions
- Prep:
Preheat oven to 400 degrees F.
Dice zucchini.
Dice onion. - Heat oil in a large skillet. Add ground beef to pan, cooking until starting to brown, about 3-4 minutes. Drain excess grease if desired/necessary. Stir in onion, zucchini, and taco seasoning and cook for another 3-4 minutes, until veggies have softened. Add a little salt to taste if you need it, some taco seasonings have more salt than others so you may not need it.
- Remove from heat and stir in the Rotel (do not drain) and black beans.
- Layer half of the beef mixture in an 8×8-inch baking dish. Sprinkle with 1/2 of the cheddar cheese and top with remaining beef and cheddar.
- Bake for about 10-15 minutes, until cheese is melty. *You can also broil for a few minutes at the end to brown up the cheese.
- While casserole is cooking, prep toppings.
- Serve with plenty of fresh toppings.
Equipment
Buy Now → Notes
- To take this on the go, serve in mini bags of chips
- Nutrition facts are an estimate and I’ve put it at 6 servings