If you’re a fan of bold flavors and easy comfort food, then this recipe for walking taco casserole is about to become your new favorite. It’s everything you love about a walking taco—savory beef, crunchy chips, gooey cheese—baked into one irresistible casserole. Ready to take taco night to a whole new level? Keep reading!
Walking Taco Casserole
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Description
Walking taco casserole is every bit as fun and messy as the original—only this time, it’s all tucked neatly into a comforting baking dish. You know those wild, flavor-packed walking tacos where taco ingredients are piled into mini chip bags? This version gathers them into layers you can scoop, fork, and savor.
It starts with hearty seasoned ground beef, sizzled until savory, then blended with beans, corn, and salsa. Piled over corn chips and crowned with gooey melted cheddar, it all bakes into crispy, creamy gold. Top it off with cool lettuce, juicy tomato, and a dollop of sour cream, and dinner becomes an instant fiesta.
Walking taco casserole is everything I love about a great weeknight dish—simple, flexible, and full of personality. It’s a surefire hit with my teens and a go-to during busy sports weeks. I often prep the whole thing in advance, stash it in the fridge, and bake it off just before dinnertime.
Why You’ll Love This Recipe
- Kid-friendly: My kids literally cheer when I make this. It’s tacos and nachos all in one.
- One-dish dinner: Less cleanup, big flavor—yes, please.
- Endlessly customizable: Use ground turkey, swap cheeses, or throw in some heat with jalapeños.
- Meal prep friendly: Make the filling ahead of time and simply bake when you’re ready.
Ingredients
- 1 pound lean ground beef
- 1 packet taco seasoning
- 1 half cup water
- 1 cup canned corn drained
- 1 cup canned black beans rinsed and drained
- 1 and a half cups salsa
- 2 cups shredded cheddar cheese
- 4 cups corn chips such as Fritos
- 1 cup shredded iceberg lettuce
- Half cup chopped tomatoes
- Quarter cup sour cream
- Quarter cup chopped green onions
Equipment
- Large skillet
- 9×13 inch baking dish
- Measuring cups and spoons
- Wooden spoon or spatula
- Cutting board and knife
Instructions
- Preheat your oven to 375 degrees Fahrenheit. This gives the dish a bubbly top and perfect crisp on the edges.
- Cook the ground beef in a skillet over medium heat. Break it up with a wooden spoon as it browns. The goal is crumbly, golden meat without any pink.
- Drain any grease carefully, then stir in taco seasoning and water. Simmer for 3 to 4 minutes until the meat is well coated and the mixture thickens just a bit.
- Add the corn, black beans, and salsa right into the skillet. Stir gently until everything’s warmed through and evenly combined. This is where that flavor magic starts to happen.
- Layer half the corn chips in the bottom of a 9×13 inch baking dish. It forms a crunchy, salty base that softens during baking for that crave-worthy texture.
- Spread the meat mixture evenly over the chips. Get it into the corners so every bite is loaded with flavor.
- Sprinkle cheese over the top. I like using sharp cheddar for kick, but you can go mild or even blend with Monterey Jack.
- Bake uncovered for 15 to 20 minutes. Look for the cheese to be fully melted and bubbly around the edges.
- Let the casserole rest for 5 minutes before topping—that keeps the chips slightly crisp and gives everything time to settle for easy serving.
- Add final toppings: fresh lettuce, diced tomato, sour cream, and green onions give this dish that perfect cool contrast to the warm, melty center. Feel free to add jalapeños, sliced olives, or even guacamole here.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
Recipe Notes
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use ground turkey or chicken instead of beef?
Absolutely. Just make sure to season it well since it’s naturally a bit milder than beef. Dark meat turkey keeps things juicy.
Will the chips stay crunchy after baking?
Some will soften slightly under the beef mixture which gives that “nacho bake” texture, but the chips on top stay nice and crispy especially if added after baking.
How do I make this vegetarian?
Skip the meat and double up the beans or use lentils. You can also try a plant-based ground meat alternative. Just sauté with taco seasoning as you would the beef.
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Walking Taco Casserole
Ingredients
- 1 pound lean ground beef
- 1 packet taco seasoning
- 1/2 cup water
- 1 cup canned corn drained
- 1 cup canned black beans rinsed and drained
- 1 1/2 cups salsa
- 2 cups shredded cheddar cheese
- 4 cups corn chips such as Fritos
- 1 cup shredded iceberg lettuce
- 1/2 cup chopped tomatoes
- 1/4 cup sour cream
- 1/4 cup chopped green onions
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon.
- Drain excess grease and stir in the taco seasoning and water. Simmer for 3-4 minutes until thickened.
- Add corn, black beans, and salsa to the skillet. Mix to combine and remove from heat.
- Spread half of the corn chips evenly in the bottom of a 9x13 inch baking dish.
- Spoon the meat and bean mixture over the chips and spread evenly.
- Sprinkle shredded cheddar cheese over the top.
- Bake uncovered for 15-20 minutes, or until cheese is melted and bubbly.
- Remove from oven and let rest 5 minutes.
- Top with remaining corn chips, shredded lettuce, tomatoes, sour cream, and chopped green onions before serving.
