📝 About This Recipe
This crowd-pleasing bake takes the nostalgic fun of a county fair 'walking taco' and transforms it into a sophisticated, family-style comfort meal. Featuring layers of seasoned lean ground beef, zesty green chilies, and a velvety melted cheese core, it is all topped off with the iconic crunch of corn chips. It’s the perfect marriage of a Midwestern hotdish and vibrant Tex-Mex flavors, guaranteed to be a hit at any potluck or busy weeknight dinner table.
🥗 Ingredients
The Beef Base
- 1.5 pounds Ground Beef (85/15 lean ratio for best flavor)
- 1 Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 packet Taco Seasoning (or 3 tablespoons homemade blend)
- 4 ounces Diced Green Chilies (one small can, undrained)
- 1/2 cup Beef Broth (to keep the meat moist)
The Creamy Layer
- 1 cup Sour Cream (full fat recommended)
- 2 cups Sharp Cheddar Cheese (freshly shredded)
- 1 cup Pepper Jack Cheese (freshly shredded for a kick)
- 9 ounces Corn Chips (standard bag of Fritos)
Fresh Toppings
- 2 cups Iceberg Lettuce (shredded for crunch)
- 2 Roma Tomatoes (seeded and diced)
- 1/4 cup Pickled Jalapeños (sliced)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 3 Green Onions (thinly sliced)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish with non-stick spray or a touch of butter.
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2
In a large skillet over medium-high heat, add the ground beef and diced onion. Cook until the beef is thoroughly browned and the onions are translucent, about 7-8 minutes.
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3
Drain any excess grease from the skillet to ensure the casserole isn't oily. Return the pan to the heat.
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4
Stir in the minced garlic and cook for 60 seconds until fragrant. Add the taco seasoning, diced green chilies, and beef broth.
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5
Simmer the beef mixture for 3-5 minutes until the liquid has reduced slightly but the meat remains saucy and moist.
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6
Remove the skillet from the heat and stir in the sour cream until well combined and the mixture looks creamy.
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7
Spread half of the corn chips in an even layer at the bottom of the prepared baking dish.
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8
Pour the creamy beef mixture over the layer of chips, spreading it evenly to the edges with a spatula.
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9
Sprinkle the shredded Cheddar and Pepper Jack cheeses evenly over the top of the beef layer.
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10
Place the baking dish in the oven and bake for 15-20 minutes, or until the cheese is bubbly and melted.
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11
Remove from the oven and immediately top with the remaining half of the corn chips. This ensures the top layer stays perfectly crunchy while the bottom layer softens slightly.
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12
Let the casserole rest for 5 minutes before serving. This allows the layers to set so it's easier to scoop.
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13
Just before serving, garnish with the shredded lettuce, diced tomatoes, jalapeños, green onions, and fresh cilantro.
💡 Chef's Tips
Always shred your own cheese from a block; pre-shredded cheese is coated in potato starch and won't melt as smoothly. If you want extra crunch, wait to add the top layer of chips until the very moment you serve. To lighten the dish, you can substitute ground turkey or chicken for the beef and use Greek yogurt instead of sour cream. Avoid over-baking, as this can dry out the beef; you only need the cheese to be fully melted and the edges bubbling. For a spicier version, use 'Flamin' Hot' corn chips instead of the original flavor.
🍽️ Serving Suggestions
Serve with a side of Mexican street corn (Elote) for a complete feast. Pair with a crisp, cold Mexican lager with a lime wedge or a refreshing hibiscus iced tea. Add a dollop of fresh guacamole or sliced avocado on top of each individual serving. Offer extra salsa or hot sauce on the side so guests can customize their heat level. A side of black beans seasoned with cumin and lime makes for a hearty accompaniment.