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Walking Taco Bake

Walking Taco Bake
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Easy Walking Taco Bake: Dinner in a Dash! Get dinner on the table fast with this amazing Walking Taco Bake. Perfect for busy weeknights! Try it today!

Ingredients

Scale
  • 1.5 pounds lean ground beef
  • 1 large onion, diced
  • 1 package (1 ounce) taco seasoning
  • 1 cup beef broth
  • 15 ounces black beans, drained and rinsed
  • 15 ounces kidney beans, drained and rinsed
  • 10 ounces diced tomatoes with green chilies, drained
  • 1.5 cups corn kernels (fresh or frozen)
  • 8 ounces cream cheese, softened
  • 2 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 6 ounces corn chips, crushed
  • 1 jalapeño, thinly sliced (optional)

Instructions

  • Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  • In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a wooden spoon until no longer pink. Drain off any excess grease.
  • Reduce heat to medium, add the diced onion to the skillet, and sauté for 5-7 minutes until softened and translucent.
  • Sprinkle the taco seasoning over the beef and onion mixture, stirring for 1 minute until fragrant.
  • Pour in the beef broth, stirring to scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer, allowing the liquid to reduce slightly.
  • Stir in the drained and rinsed black beans, kidney beans, drained diced tomatoes with green chilies, and corn kernels. Simmer for 5-10 minutes, allowing flavors to deepen and sauce to thicken.
  • Remove skillet from heat. Stir in the softened cream cheese until melted and smoothly incorporated. If desired, stir in a handful of shredded cheddar and Monterey Jack cheese now for extra cheesiness throughout.
  • Spread about half of the beef mixture evenly into your prepared baking dish. Sprinkle half of the crushed corn chips over this layer, followed by half of the remaining shredded cheddar and Monterey Jack cheese blend.
  • Repeat these layers: the remaining beef mixture, then the rest of the crushed corn chips, and finally, top generously with the remaining shredded cheese. If using, scatter thinly sliced jalapeños over the very top.
  • Bake for 20-25 minutes, or until the cheese is beautifully melted, bubbly, and slightly golden brown around the edges. For extra crispiness, you can broil for 1-2 minutes, watching carefully to prevent burning.
  • Let the Walking Taco Bake rest for 5-10 minutes before serving. This allows the delicious layers to set slightly, making for easier, cleaner serving.

Notes

Get ready to revolutionize your weeknight dinner with this utterly irresistible Walking Taco Bake! Imagine all the beloved flavors and textures of your favorite walking taco, transformed into a comforting, bubbling casserole that’s perfect for feeding a crowd or simply making meal prep a breeze. This dish combines seasoned ground beef, zesty taco spices, hearty beans, and crunchy corn, all layered beneath a blanket of gooey, melty cheese and a glorious topping of crushed corn chips. It’s a delightful symphony of savory, spicy, and satisfying sensations, offering a crispy, cheesy, and tender bite in every forkful that promises to make dinner time an absolute fiesta!

Find it online: https://thecozycuppa.com/walking-taco-bake/