Walking Taco Casserole

This walking taco casserole brings the fun of a walking taco into a convenient, shareable dish. It features a savory ground beef filling layered with crunchy corn chips and plenty of melted cheese, all baked together until warm and bubbly.

With about 10 minutes of prep and 30 minutes of baking, this recipe is a great choice for a weeknight meal. It uses common pantry ingredients and comes together quickly for a satisfying dinner.

Why will you love Walking Taco Casserole?

Browning the beef first: Cooking the ground beef and onion before adding other ingredients develops a deep, savory flavor foundation for the casserole.

Simmering the filling: Letting the beef mixture simmer allows the flavors to meld together and the sauce to thicken slightly, which prevents a watery result.

Baking in two stages: Covering the casserole first lets it heat through without browning the cheese too quickly. A final few minutes uncovered melts the cheese nicely.

Walking Taco Casserole Ingredients

• Ground Beef: Lean ground beef (85/15 or 90/10) works well here. You can also substitute ground turkey or chicken.

• Taco Seasoning: A standard 1-ounce packet is convenient, but you can use 2 tablespoons of your favorite homemade or store-bought blend.

• Diced Tomatoes with Green Chiles: This adds mild heat and flavor. If you prefer no spice, use a can of plain diced tomatoes instead.

• Corn Chips: Classic Frito-style corn chips are traditional for this dish, but crushed tortilla chips will also work.

• Mexican Cheese Blend: This usually contains Monterey Jack, cheddar, and Colby. A sharp cheddar or Colby Jack blend would also be good.

Exact quantities are in the recipe card below.

How to Make Walking Taco Casserole

Step 1: Prepare the Beef Filling

Start by browning the ground beef with chopped onion in a large skillet over medium-high heat. Once the beef is no longer pink, drain any excess fat. Stir in the taco seasoning, water, black beans, and diced tomatoes with green chiles.

Step 2: Make it Creamy

Reduce the heat to low and stir in the sour cream until it’s fully combined. Continue to cook for 5 to 8 minutes, stirring occasionally, until the filling is heated through and has thickened slightly. This step ensures the casserole has a rich, creamy texture.

Step 3: Assemble the Casserole

Spread about half of the corn chips in the bottom of your prepared baking dish. Sprinkle with half of the shredded cheese. Pour the beef mixture over the top in an even layer, then sprinkle with the remaining cheese.

Step 4: Bake and Serve

Cover the dish with foil and bake until hot and bubbly. Remove the foil for the last few minutes of baking to get the cheese nicely melted. Let the casserole rest briefly before topping with the remaining corn chips and serving with your favorite toppings.

What to Serve with Walking Taco Casserole

This casserole is a complete meal on its own. For a fresh side, a simple green salad with a light vinaigrette would be a nice addition.

Helpful Tricks for Walking Taco Casserole

Food Safety: Ensure the casserole is cooked through by checking that the internal temperature of the ground beef filling reaches at least 160°F (71°C) with a food thermometer.

Cheese: If you don’t have a Mexican blend, shredded cheddar, Colby Jack, or Monterey Jack cheese all work well.

Adjusting Spice: For a milder casserole, use a can of plain petite diced tomatoes instead of tomatoes with green chiles. For more heat, add a pinch of cayenne pepper with the taco seasoning.

Corn Chips: Adding the final layer of chips just before serving keeps them crunchy.

How to Store and Freeze Walking Taco Casserole

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. The corn chips will soften over time. Reheat individual portions in the microwave until warmed through. Freezing is not recommended as it will change the texture of the sour cream and chips.

Walking Taco Casserole Recipe FAQs

Can I make this ahead of time?

You can prepare the beef filling up to 2 days in advance and store it in the refrigerator. When ready to bake, assemble the casserole as directed. You may need to add 5-10 minutes to the initial covered baking time since the filling will be cold.

My casserole turned out soggy. What happened?

This can happen if the beef filling is too thin before baking. Make sure to simmer the filling until it has thickened. Also, assemble the casserole just before it goes into the oven to keep the bottom layer of chips from getting soft.

Can I use different beans?

Yes, pinto beans or kidney beans are good substitutes for black beans in this recipe. Be sure to drain and rinse them well before adding them to the filling.

Walking Taco Casserole

Layers of seasoned ground beef, corn chips, and melted cheese come together in this easy baked casserole.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Tex-Mex

Servings 6

Ingredients

  

• 1 lb ground beef 450 g
• 1 small yellow onion chopped
• 1 packet taco seasoning (28 g) 1-ounce
• 1/2 cup water 120 ml
• 1 can black beans rinsed and drained (425 g), 15-ounce
• 1 can diced tomatoes with green chiles undrained (280 g), 10-ounce
• 1/2 cup sour cream 120 g
• 1 bag corn chips (approx. 260 g) divided, 9.25-ounce
• 2 cups shredded Mexican cheese blend divided, 8 oz / 225 g
• Optional toppings: sliced green onions salsa, guacamole, jalapeños

Instructions

 

• Preheat your oven to 350°F (175°C). Lightly grease a 13x9-inch baking dish.
• In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft, about 5-7 minutes. Drain off any excess fat.
• Stir in the taco seasoning and water. Bring the mixture to a simmer. Add the rinsed black beans and the undrained can of diced tomatoes with green chiles.
• Reduce the heat to low and stir in the sour cream until well combined. Let the mixture cook for 5-8 minutes, stirring occasionally, until it has thickened slightly.
• Spread about half of the corn chips in an even layer on the bottom of the prepared baking dish. Top with 1 cup of the shredded cheese.
• Pour the beef mixture evenly over the cheese and chips. Sprinkle the remaining 1 cup of cheese over the top.
• Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 5-10 minutes, or until the cheese is fully melted and the casserole is bubbly around the edges. The internal temperature of the ground beef mixture should reach 160°F (71°C).
• Remove from the oven and let it rest for a few minutes. Top with the remaining corn chips and your desired toppings before serving.

Notes

Food Safety: Ensure the casserole is cooked through by checking that the internal temperature of the ground beef filling reaches at least 160°F (71°C) with a food thermometer.

Cheese: If you don't have a Mexican blend, shredded cheddar, Colby Jack, or Monterey Jack cheese all work well.

Adjusting Spice: For a milder casserole, use a can of plain petite diced tomatoes instead of tomatoes with green chiles. For more heat, add a pinch of cayenne pepper with the taco seasoning.

Corn Chips: Adding the final layer of chips just before serving keeps them crunchy.

Keyword Casserole, easy dinner, ground beef, tex-mex, walking taco casserole