Easy Walking Taco Casserole
Ingredients
- 2 tablespoons neutral oil, such as Canola oil
- 1 white onion, diced
- 4 cloves garlic, finely minced
- 1 pound 80/20 ground beef
- 3 tablespoons taco seasoning (homemade or store-bought)
- 1 scallion, finely diced
- 1 (15-ounce) can pinto beans
- 1 (10-ounce) can RO*TEL Original Diced Tomatoes and Green Chilies
- 1 cup thick and chunky salsa
- Salt and black pepper, to taste
- 1 1/2 cups cheddar cheese, plus more if needed
- 1 (9-ounce) bag Fritos Corn Chips
Optional toppings
- Sour cream
- Pickled jalapenos
- Diced scallions
- Shredded lettuce
Preparation
Set a large 12-inch skillet over medium heat and add the oil. Saute the garlic and onion for 6-8 minutes until soft and translucent.
Add the beef and break it into bite-sized pieces with a wooden spoon. Saute for 6-8 minutes until nicely browned.
While the meat cooks, preheat the oven to 350°F.
Reduce the heat to medium-low and stir in the taco seasoning, scallions, and pinto beans. Saute for 1-2 minutes until well incorporated.
Add the Rotel and salsa, and simmer for 8-10 minutes, or until the flavors have melded nicely and the meat is well-seasoned. If needed, stir in additional salt and pepper to taste.
Immediately transfer the mixture to a 9x13-inch casserole dish and spread it in an even layer. Top with cheddar cheese and 2 cups of Fritos chips, plus more if desired.
Bake for 10 minutes, or until the cheese is nicely melted.
Top casserole dish with optional dollops of sour cream, pickled jalapenos, scallions, and shredded lettuce. Divide amongst serving plates and enjoy!
