This Walking Taco Casserole is a tasty weeknight meal with a seasoned ground beef and veggie mixture and a layer of melted cheese and Fritos. Then it's all topped off with lettuce, tomatoes, and your favorite taco toppings.
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Why this Recipe Works
Quick and easy 30-minute meals are a lifesaver on a busy weeknight. And this Walking Taco Casserole is definitely one you'll want to keep on repeat.
There is minimal prep work, with just a few ingredients to chop, and it's a hearty, satisfying meal that will leave everyone asking for seconds.
If you're not familiar with Walking Tacos, they're typically served as a taco filling scooped into a bag of Fritos or Doritos and topped with your favorite toppings. They're great for tailgates, camping, and picnics.
This version skips the individual bags and is instead cooked as a casserole. I've also added black beans and corn to the beef mixture to add more veggies to the dish.
Ingredient Notes
- Ground Beef - I use lean 90/10 ground beef for this taco casserole. It has enough fat to flavor the meat but is still pretty lean. You can also substitute ground turkey if you prefer.
- Corn Chips - Fritos are the traditional choice for walking tacos, but you can also use Doritos or tortilla chips.
- Toppings - The options are endless for topping your taco casserole. In this recipe, I opted for shredded lettuce, diced tomato, chopped avocado, chopped scallions, sliced jalapeño, and lime wedges on the side.
Step-by-Step Instructions
- Preheat your oven to 375°F. Sauté the ground beef and onion in a large skillet over medium heat for 4-5 minutes until browned.
- Add the can of diced tomatoes and chilis with a ½ cup of water, then stir in the taco seasoning and simmer for 3-4 minutes until most of the liquid evaporates. Add the corn and beans and cook for another 1-2 minutes.
- Stir in ½ cup of sour cream and ½ cup of shredded cheese, then turn off the heat.
- Transfer the meat mixture to a casserole dish and top with the remaining cheese and the Fritos corn chips, then cover with foil and place in the oven. Bake for 15 minutes, then remove the foil and bake for another 5 minutes.
- Top with shredded lettuce, diced tomatoes, and the remaining sour cream, along with any other additional toppings, then serve.
What to Serve with Taco Casserole
This hearty walking taco casserole is a complete meal and doesn't require side dishes, but you can't go wrong with my Instant Pot Spanish Rice or Mexican Street Corn Salad on the side.
Recipe Tips and FAQs
Store in an airtight container and refrigerate for up to 4 days. I recommend removing the lettuce and other toppings that don't refrigerate well before storing. Or, if you plan to store a portion, leave off the toppings from that portion until you're ready to eat it.
Add a handful of corn chips to the top and reheat leftovers in a 300°F oven for around 10 minutes or until warmed through.
To make ahead I recommend making the filling through step 3 and then storing the filling for up to 3 days. When ready to bake, transfer it to the casserole dish and proceed as directed.
After adding the taco seasoning, tomatoes and chiles, and water be sure to simmer the mixture until almost all of the water is gone and the meat mixture begins to sizzle. Rushing this step will result in a watery casserole.
More Mexican Recipes
- Instant Pot Pork Carnitas
- Grilled Chicken with Cilantro Lime Marinade
- Enchiladas with Green Sauce
- Sheet Pan Chicken Fajitas
- Easy Chicken Enchiladas with Red Sauce
📖 Recipe
Walking Taco Casserole Recipe
Ingredients
- 1½ pounds ground beef
- 1 medium yellow onion, diced
- 1 can Ro-Tel diced tomatoes and green chiles, undrained
- ½ cup water
- 2 packs taco seasoning
- 1 can corn, drained
- 1 can black beans, drained
- 1½ cups shredded colby jack cheese
- ¾ cup sour cream, divided
- 2-3 cups Fritos corn chips
- 1 cup shredded lettuce
- 1 medium roma tomato, diced
Optional Toppings
- 1-2 Tablespoons cilantro
- 1 medium avocado, diced
- 1 Tablespoon chopped green onion
- 1 small jalapeno, sliced, optional
Instructions
- Preheat your oven to 375°F. Saute the ground beef and onion in a large skillet over medium heat for 4-5 minutes until browned.
- Add the can of diced tomatoes and chilis along with a ½ cup of water, then stir in the taco seasoning and simmer for 3-4 minutes until most of the liquid has evaporated. Add the corn and beans and cook for another 1-2 minutes.
- Stir in ½ cup of sour cream and ½ cup of shredded cheese, then turn off the heat.
- Transfer the meat mixture to a casserole dish and top with fritos corn chips and the remaining cheese, then cover with foil and place in the oven. Bake for 15 minutes, then remove the foil and bake for another 5 minutes.
- Top with shredded lettuce, tomato, and the remaining sour cream, along with any other additional toppings then serve.
Nutrition Facts
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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