Smoked Chili Walking Taco Casserole
Smoked Chili Walking Taco Casserole is a great snacky dinner or game day recipe for the smoker or Traeger pellet grill with Fritos and chili!
Equipment
- Traeger/Pellet Grill
- Smoker
Ingredients
- 1 8 ounce block cream cheese
- chili powder, cumin
- 1 15 ounce can Cincinnati style chili like Skyline (or 2 cups homemade chili)
- 1 9.25 ounce bag Fritos
- 1 1/2 to 2 cups shredded cheddar or Mexican blend cheese
- Toppings of choice such as the remaining Fritos, shredded lettuce, hot sauce, sour cream, jalapeno slices
Instructions
- Put the block of cream cheese in the middle of a 9x9 dish or foil pan (or similar size). Cut diagonal about half inch deep with a knife in both directions (picture example in post above) and season it with chili powder and cumin.
- Preheat your smoker or pellet grill to 225 or 250 degrees. Put the pan with the cream cheese on the grill grate for 45 minutes to an hour.
- Spread the cream cheese evenly in the dish and pour the chili evenly over top. Let it smoke for another 45 minutes to an hour.
- Add about half of the Fritos and the shredded cheese and smoke another 10 to 15 minutes.
- Serve the walking taco casserole right away by scooping some on a plate or bowl and with toppings of choice such as the remaining Fritos, shredded lettuce, hot sauce, sour cream and/or jalapeno slices. Dig in with a fork and enjoy!
Notes
For Oven Directions: Spread the cream cheese (at room temperature) in the bottom of the dish, add the chili powder and cumin, and cover it with the chili. Bake in a 400 degree oven for about 20 minutes. Top with the Fritos and cheese, bake another 5 to 10 minutes. Serve with the toppings above.