Frito Walking Taco Casserole (GF)

This Frito Walking Taco Casserole is based on a portable meal where you spoon chili into a bag of Fritos, add toppings, and eat it while holding it in your hand. They are typically eaten while strolling down the street. Today’s version is baked in the oven and eaten with a spoon.

A form of chips with chili are said to have originated in Mexico, Texas, or New Mexico. When it showed up in the US in the 1950s, Fritos were the chip of choice. The store in Santa Fe where Teresa Hernandez created the chili and Frito concoction is still in business and is still making them as they have for the last 50 years.

My favorite version is from the Santa Fe shop, the Five & Dime General Store. I grab one to go and I can enjoy my bag sitting on a bench in the central plaza watching the crowds walk by. Pure heaven on a bright sunny day under the incredibly blue skies of New Mexico.

These days you are just as likely to find them made with Doritos or other tortilla chips in place of the Fritos. Any snack bag of chips is fair game when it comes to walking tacos!

Today’s version is a casserole that utilizes the same ingredients, just in a baked casserole form. The ingredients are layered and then baked in the oven until hot and bubbly. It feeds about 6 to 8 people and is very kid-friendly. If your family shies away from spicy foods, you can adjust the seasonings and ingredients to suit your own tastes.

I chose to include chili powder, but you can leave that out if you want a milder version. Another optional addition could be chopped green chiles (such as Hatch brand) for a burst of New Mexican flavor and heat.

The red enchilada sauce is one place where gluten can hide. I like Hatch brand for a gluten-free addition to the meal. Just watch the heat level of the sauce. If you are using Hatch brand, medium is fairly spicy.

If you want to make this ahead, you can make the meat mixture the day before and wait until the next evening to assemble the Frito Walking Taco Casserole and bake it, serving it hot and fresh from the oven!

I made this just before New Year’s Eve and had the leftovers to enjoy on New Year’s Day. This was a perfect snack food for game day and we enjoyed it while watching the football bowl games.

If you have leftovers from dinner, you can reheat the casserole and serve again – the chips obviously won’t have the same crunch, but you could buy a second bag of Fritos and supplement with fresh chips!

This Frito Walking Taco Casserole is super simple and quick to make. Assembly is easy – a little cooking in a skillet, then transfer that to a casserole dish and bake until hot and bubbly. Your kids will go crazy for this hearty and filling meal!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

Ingredients needed for Frito Walking Taco Casserole:

• Casserole: ground beef, onion, taco seasoning mix, chili powder, corn, water, red enchilada sauce, Fritos chips, cheese
• Toppings: green onions, sour cream, guacamole, tomatoes

 

PRO Tip:

Be sure that the taco seasoning mix and enchilada sauce are gluten-free. I like Hatch brand for the enchilada sauce and McCormick makes a gluten-free taco seasoning. Alternatively, you can make your own which guarantees you complete control of the ingredients. I like this recipe from my good friend Traci of The Kitchen Girl. 

 

How to make Frito Walking Taco Casserole:

1. Brown the beef with the onions, then drain excess fat. Stir in the taco seasoning mix, chili powder, corn, and water. Simmer, stirring often, until thickened. Add the enchilada sauce.
2. Cover the bottom of a 9×13-inch (23x33cm) baking pan with 2/3 of the Fritos chips. Sprinkle 1 cup of the grated cheese over the chips. Spread the meat mixture over the chips and sprinkle with remaining 1 cup of cheese.
3. Bake at 350°F (180°C) for about 20 minutes until hot and bubbly. Pull out of the oven and sprinkle the remaining chips over the top. Cool 10 minutes then scoop out servings and garnish with chopped green onions, sour cream, guacamole and chopped tomatoes.

 

PRO Tip:

I chose to include chili powder, but you can leave that out if you want. Another optional addition could be chopped green chiles (such as Hatch brand) for a burst of New Mexican flavor and heat.

 

Recommended Tools (affiliate links; no extra cost to you):

• Chef’s knife
• Cutting board
• Box grater
• Large skillet
• 9×13-inch (23x33cm) baking pan 

 

Gluten-Free Tips:

Original Fritos are gluten-free! Be sure that the taco seasoning mix, chili powder, and enchilada sauce you use are gluten-free. I like Hatch brand for the enchilada sauce and McCormick makes a gluten-free taco seasoning. Alternatively, you can make your own taco seasoning which guarantees you complete control of the ingredients. I like this recipe from my good friend Traci of The Kitchen Girl.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more specific than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

 

 

  

Create a New Tradition Today!

 

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