Walking Taco Casserole
This walking taco casserole takes everything that makes a walking taco great, like seasoned ground beef, crispy corn chips, and lots of gooey cheese. Plus, it’s easy to put together and perfect for Taco Tuesday!
A walking taco casserole, also called a walking taco bake, combines taco seasoned ground beef, veggies, then layers of cheese and Frito chips.
Top it with jalapeno peppers, pico de gallo and some chopped cilantro like you would your favorite tacos.
This makes it an easy weeknight meal the entire family will love and reminds me of this Doritos casserole.
It’s really just a casserole version of a walking taco. Perfect for Cinco de Mayo or any taco night, even if it’s not Taco Tuesday. Just like these taco empanadas.
If you are really into taco night like we are, check out this easy taco spaghetti, this taco hash brown casserole, and this crockpot taco casserole with potatoes.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Ground beef – Lean ground beef is best or substitute ground turkey. Great for using leftover taco meat.
- Black beans – I like the size and texture of black beans for this recipe but pinto beans, navy beans, or even kidney beans also work.
- Taco seasoning – Substitute store bought or homemade Southwest seasoning.
- Diced tomatoes – Handy tip, drain the extra water from the tomatoes after you dice them, or strain the extra liquid if you use canned ones. Substitute Rotel if you like.
- Frito corn chips – Nacho cheese or Cool Ranch Doritos work great too.
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How To Make A Walking Taco Casserole
- Preheat oven to 350F. Spray a 9×13 casserole dish with non stick spray. In a large skillet, brown ground beef and onions over medium-high heat until no longer pink. Drain if desired.
- Add the drained black beans, diced tomatoes, chopped green chilies, cream cheese, and taco sauce. Stir to combine.
- Top with cheddar cheese. Cover with aluminum foil and cook in the oven for 20 minutes. Uncover, top with remaining corn chips.
For the full recipe and detailed cooking instructions, please see the recipe card at the end of this post.
Great Toppings Options
Top your casserole with things everything you put on a regular taco like:
- sour cream
- cilantro
- extra shredded cheese
- diced onion or sliced green onions
- salsa
- jalapeños – pickled or fresh, all work great.
- black olives
If you serve the toppings on the side, then everyone can use their favorites:)
Can’t get enough of Mexican food like me? Then my Frito pie casserole recipe or my Mexican trash recipe with ground beef casserole are right up your alley. Both are hearty, tasty, and budget friendly.
Corn Chip Options
Fritos now come in a few different flavors so feel free to add your favorite ones. My family loves the spicy ones!
You can also use any other type of corn chip as well, like classic tortilla chips, or even Doritos.
If you have leftovers, cool them completely. Store in the refrigerator in an airtight container for up to 3 or 4 days.
You can prep everything ahead of time and layer in the dish. Just leave off the corn chips until ready to bake.
Absolutely! Prep and bake the casserole like normal. Cool completely, wrap tightly with plastic wrap, and freeze for up to 2 months. Thaw overnight in the fridge before reheating. I recommend leaving off the chips and add them right before you bake it again. That way they stay crunchy.
Tips For The Best Casserole
- Drain the meat mixture really well or the casserole will be soupy on the bottom.
- Use leftover taco meat for quicker prep.
- Homemade taco seasoning tastes better than store bought.
- Spray the bottom of your casserole dish first with a cooking spray or light brush of oil to prevent sticking.
- Substitute the taco sauce with red or green enchilada sauce.
If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!
This delicious Taco Casserole Recipe is one of those taco recipes that your family will ask for every night of the week.
Walking Taco Casserole
Equipment
Ingredients
- ½ cup onion diced
- 1 pound ground beef
- 1 15 ounce can black beans drained
- 1 ounce packet taco seasoning 2 tablespoons homemade
- ½ cup water
- 4 ounces cream cheese softened
- 1 14.5 ounce can diced tomatoes
- 4 ounces chopped green chilies
- ¼ cup taco sauce
- 1 9.25 ounce bag Fritos corn chips
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350F. Spray a 9×13 casserole dish with non stick spray.
- In a large skillet, cook the ground beef and onions until no longer pink. Drain if desired.
- To the pan with the onions and beef, add the taco seasoning and water. Cook for 2-3 minutes to get the flavor of the seasoning in the meat.
- Add the drained black beans, diced tomatoes, chopped green chilies, cream cheese, and taco sauce. Stir to combine.
- To the bottom of the baking dish, add half the corn chips.
- Top with the meat mixture and spread into an even layer. Top with cheddar cheese.
- Cover with foil and cook in the oven for 20 minutes.
- Uncover, top with remaining corn chips. Bake uncovered for another 5 -10 minutes or until the edges are bubbly and the cheese is melted.
- Remove from the oven. Let cool for a few minutes.
- Add your favorite toppings and serve. Enjoy!
Notes
- Drain the wet ingredients as much as possible or you will end up with a soupy casserole on the bottom.
- Preheat your oven before popping in the casserole to make sure it bakes evenly.
- Spray the bottom of your casserole dish first with a cooking spray or light brush of oil to prevent sticking. It also helps crust the bottom a bit, for some, that is the best part!
- Use the right size casserole dish for the job. A 9×9 or a 9×13 dish with at least 2 inch depth is best. However, you can also use a cast iron pan if you prefer.
Nutrition
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