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Delicious Walking Taco Bake served in a colorful dish with toppings

Walking Taco Bake

A savory and cheesy casserole combining browned beef, crispy Fritos, and melted cheese for a comforting dish, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Use 80/20 beef for better flavor.
  • 1 packet taco seasoning Taco Bell seasoning works great, but any brand will do.
  • 2/3 cup water
  • 1 large bag chili cheese Fritos Plain Fritos may be substituted.
  • 1/2 can condensed cheddar cheese soup Whisk with milk before pouring.
  • 1/4 cup whole milk Keeps cheese sauce creamy.
  • 1 cup shredded mozzarella cheese Melts without getting oily.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
  2. Heat a large skillet over medium. Add the ground beef and cook until fully browned, breaking it up as it cooks.
  3. Drain excess grease, return the pan to low heat, and stir in taco seasoning and 2/3 cup water. Simmer for about 5 minutes until the liquid absorbs and the meat looks coated.
  4. Spread the chili cheese Fritos in an even layer across the bottom of the prepared dish.
  5. Spoon the seasoned beef evenly over the chips, pressing lightly so the meat nestles into the chips.
  6. In a small saucepan over low heat, whisk the condensed cheddar soup and milk, stirring often until the sauce smooths and warms. It should thicken slightly.
  7. Pour the warmed cheese mixture evenly over the beef layer and sprinkle shredded mozzarella over the top.
Baking
  1. Bake uncovered for 12–14 minutes, until the cheese melts and starts to bubble and the edges turn lightly golden.
  2. Remove from the oven, let cool for a few minutes, then scoop into bowls or plates and serve warm.

Notes

Tips: Store leftovers in an airtight container for 3–4 days. Freeze portions in a freezer-safe dish for up to 2 months. Reheat in a 350°F oven for 8–10 minutes.