The Scoop
Tacos without the tortilla? Absolutely!
Walking Tacos take all the best taco-night ingredients: seasoned beef, chili beans, crunchy corn chips, and plenty of melted cheese, and turn them into one gloriously messy bake. Finish it with crisp lettuce, juicy tomatoes, creamy avocado, and sour cream, then grab a fork and dig in. No plate of perfectly assembled tacos is required.
Ingredients
For the tacos:
- 1 pound lean ground beef
- 1/2 small yellow onion, diced
- 1 (14.5-ounce) can crushed tomatoes
- 1 (15-ounce) can chili beans, drained and rinsed
- 3 tablespoons taco seasoning
- 2 cups corn chips
- 1 1/2 cups cheese, of your choice, shredded
Optional toppings:
- 2 cups iceberg lettuce, shredded
- 2 Roma tomatoes, , diced
- 1/4 cup olives, sliced
- sour cream, to taste
- avocado, to taste, sliced
Directions
- Preheat the oven to 375 degrees F.
- Spray a 9x9-inch or 11x7-inch baking dish with nonstick cooking spray.
- In a large skillet over medium heat, add the ground beef and the onion.
- Cook while crumbling until the meat is no longer pink, about 7-10 minutes.
- Drain the grease from the skillet.
- Add the tomatoes, the chili beans, and the taco seasoning to the meat mixture.
- Bring the meat mixture to a simmer and allow it to simmer for 5 minutes.
- Transfer the meat mixture to the prepared baking dish.
- Top the meat mixture with the corn chips and the cheese.
- Cover the casserole with foil and bake for 20 minutes.
- Carefully discard the foil and bake until the cheese is melted and the top is slightly golden, for about 5-10 minutes.
- Carefully take the casserole out of the oven and top with the lettuce, the Roma tomatoes, the olives, the sour cream, and the avocado.
- Serve.
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