This Walking Taco Casserole recipe is an easy weeknight meal that has all the flavors of tacos with the crunch of corn chips, too. It’s a favorite with our family (and especially me since it’s so quick and simple to make)!
What is Walking Taco Casserole?
Walking taco casserole is basically the “walking taco” in casserole form versus individual bags. You might have seen recipes for walking tacos, which I personally think is pretty brilliant and is perfect for taking camping, tailgating, or anywhere that a hot meal and bringing dishes along isn’t always easy. Ground beef, taco seasoning, beans, and green chiles or salsa is cooked together, then it’s spooned into individual bags of Frito chips with some shredded cheese. It’s portable and delicious!
It’s so delicious, in fact, that making one big pan of it at home is just taking it to the next level. The casserole version likely came first, but deciding which to make is really a matter of where it’ll be served. We still make the bagged version occasionally when it makes more sense, but the walking taco casserole is so simple and quick for a weeknight dinner that it’s often on our table.
A similar casserole that we love is Dorito Casserole, made with shredded rotisserie chicken instead of the ground beef, and Doritos instead of the corn chips. There are a few other small changes, so check that one out, too! A great side dish is this sweet corn cake. You might also like this one-pot Chili Mac and Cheese!
Ingredients
- 2 lb ground beef
- 1 medium to large onion, chopped
- 2 packets original taco seasoning
- 1 cup water
- 2 cup tomatillo salsa
- 1 cup sour cream
- 2 cans black beans, rinsed and drained
- 2 cans corn, drained
- 4 cups Frito corn chips, divided
- 3 cups shredded Mexican-blend cheese
Optional toppings
- chopped cilantro
- sliced avocado
- shredded lettuce
- chopped tomatoes
- sliced jalapeños
Instructions
- Preheat the oven to 375F and spray a 2-quart baking dish with cooking spray.
- Brown the ground beef over medium heat until almost no pink remains. Add the chopped onions; saute 3-4 minutes or until soft. Add the taco seasoning and water, stirring well. Cook for a couple of minutes until slightly thickened.
- Add the salsa and sour cream; stir well. Add the black beans and corn; stir well and remove from heat.
- Coarsely crush half of the corn chips and distribute over the bottom of the baking dish, taking care to completely cover the bottom. Add the taco meat, then sprinkle with the cheese. Top with the remaining corn chips.
- Cover and bake for 15-20 minutes or until it’s bubbling and cheese is melted. Uncover the casserole and bake for about 5 more minutes. Remove from the oven and top with desired toppings. Serve immediately with extra salsa and sour cream on the side.
Notes
You can omit the corn chip layer on the bottom of the casserole, if desired.
The recipe doesn’t call for added seasoning due to the salty corn chips and that taco seasoning has salt added, too. As always, taste and season to your tastes.
Nutrition Information:
YIELD: 8 SERVING SIZE: 1
Amount Per Serving: CALORIES: 1284TOTAL FAT: 79gSATURATED FAT: 23gTRANS FAT: 1gUNSATURATED FAT: 47gCHOLESTEROL: 158mgSODIUM: 1372mgCARBOHYDRATES: 92gFIBER: 13gSUGAR: 7gPROTEIN: 54g