Walking Taco Casserole: A Crunchy, Flavorful Fiesta

Instructions:

1. Preheat and Prepare:
   • Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
2. Cook the Meat:
   • In a large skillet over medium heat, cook the ground meat until it’s no longer pink. Add the sliced onion halfway through cooking, allowing it to soften and become translucent.
   • Stir in the half can of Rotel and the packet of taco seasoning, mixing well. Let the mixture simmer for about 5 minutes until slightly thickened. If the mixture is too dry, add a little water.
3. Layer the Casserole:
   • Spread a layer of Frito corn chips at the bottom of the prepared baking dish, saving some for topping.
   • Next, layer the cooked meat and onion mixture over the chips.
   • In a bowl, mix the drained and rinsed black beans with the enchilada sauce and cream cheese until well combined. Pour this mixture over the meat layer in the dish.
   • Sprinkle the shredded cheese evenly on top.
4. Bake:
   • Place the casserole in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
5. Final Touches:
   • Remove the casserole from the oven and let it sit for a few minutes to set. If desired, add a fresh layer of Frito chips on top for extra crunch just before serving.
6. Serve:
   • Serve warm, with optionaal toppings like sour cream, diced tomatoes, chopped lettuce, or sliced jalapeños for added freshness and heat.

This Walking Taco Casserole is a playful twist on traditional taco night, combining the ease of casserole cooking with the crunch and flavor of a walking taco. It’s a crowd-pleaser that’s sure to become a regular request at your dinner table, perfect for when you crave something comforting, tasty, and a little bit different.