walking taco casserole

Dinner

This walking taco casserole recipe takes a fun hand-held snack and turns it into a substantial weeknight meal.

1 teaspoon canola oil
1 pound ground beef
1 small onion, chopped
1 package (1 ounce) taco seasoning
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (15-1/2 ounces) pinto beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 package (9-1/4 ounces) corn chips
2 cups shredded mexican cheese blend
toppings: sliced green onion, sliced black olives, pico de gallo, sour cream, chopped avocado, guacamole, sliced jalapenos

Preheat oven to 350°. In a large skillet, heat oil over medium heat. Add ground beef and onion; cook until beef is browned and onions are tender, 6-7 minutes. Stir in seasoning mix and diced tomatoes with green chiles. Bring to a simmer, cook until thickened, 2-3 minutes, stirring constantly. Stir in beans and corn.
Layer corn chips in greased 13 x 9 -in. baking dish. Spoon taco meat evenly on top. Sprinkle with shredded cheese. Bake until cheese is bubbly, 15-20 minutes. Serve with toppings, as desired.