Walking Taco Casserole

Walking tacos are fun for state fairs and the like, but sitting around the kitchen table eating them feels a little casual. This walking taco casserole is just as tasty and just as easy even though it isn’t served in a bag.

It’s got everything that makes walking tacos so delicious: seasoned ground beef, beans, Rotel, corn, cheese, and those crunchy Fritos or Doritos that make walking tacos so fun. And, of course, be sure to include your favorite taco toppings so everyone can customize their own portion with whatever they like.

Walking Taco Casserole

Quick and easy. If you love tacos for busy weeknights, you’ll appreciate this walking taco casserole for all the same reasons. It’s ready in just over 30 minutes, and while the casserole is baking, you can prep any toppings you want. (If you like the idea of a one pan Mexican casserole, be sure to try my taco pasta or Mexican spaghetti, too.)

Kid-friendly. Tex-Mex is a hit with most kids, plus the novelty of having a meal made with Fritos or Doritos practically guarantees that dinner will be eaten with zero complaints or pushback. (My taco cups and taco turkey burgers are popular for the same reasons.)

Highly adaptable. This is a recipe that’s easy to customize to your family’s tastes and preferences. Don’t be afraid to put your own spin on it or use some of the variations listed later in the post.

Ingredient Notes

• Ground beef: I like to use lean ground beef (90/10) but if you prefer, substitute ground turkey.
• Onion: A regular yellow cooking onion works well. It should be finely diced so there aren’t big pieces of onion in the casserole.
• Taco seasoning: You can use a store-bought packet or my homemade taco seasoning.
• Pinto beans: Rinse and drain the canned beans well. Black beans also work if your family prefers them.
• Diced tomatoes with green chilies: AKA Rotel. You can buy this type of canned tomatoes in varying heat levels, so make sure you check the can before putting it in your cart. You don’t want to be surprised by a sizzling hot walking taco casserole.
• Corn: Canned corn is convenient so that’s what I use here but you can swap in frozen corn if you like that better. There’s no need to thaw it first. 
• Chips: Fritos and Doritos are the classic choice for walking tacos but tortilla chips work too. Break them up into smaller (but not too small!) pieces so the casserole is easy to eat.
• Cheese: I use shredded cheddar cheese but a Mexican blend will also work or try pepper Jack for a little bit of a kick.
• Optional toppings: Sour cream, shredded lettuce, diced tomatoes, jalapeños, guacamole, salsa, black olives, and anything else you like on your tacos. If you like this casserole just as it is without any toppings, that’s totally fine, too! There’s plenty of flavor in this casserole.

How to Make Walking Taco Casserole

Prepare. Preheat your oven to 350ºF and grease a baking dish. You can also use an oven-safe skillet, like cast iron (pictured), so you can cook the filling and bake the casserole in the same pan.

Cook the beef. Set a skillet over medium heat and once it’s hot, add the ground beef and onions. Brown the beef, breaking it up with a wooden spoon as it cooks, and then drain off the excess fat if you’d like.

Finish the filling. Stir in the taco seasoning, beans, tomatoes, corn, and water. Cook for 2 to 3 minutes to allow the flavors to blend together. The filling should thicken slightly. Stir in a cup of the cheese, reserving half of the cheese for the top of the casserole.

Assemble. Transfer the filling to the prepared casserole dish (or leave it in the skillet if it’s oven-safe). Add an even layer of chips on top, followed by the remaining cheese.

Bake. Place the casserole in the oven and bake until the cheese is melted and bubbly, about 15 minutes.

Finish. Let the casserole cool for 5 minutes, then add your favorite toppings, and serve.

Easy Recipe Variations

• Veg it up. Add diced bell peppers with the onions and ground beef to incorporate another veggie into the mix. 
• Make it meatless. Use your favorite faux ground beef instead of meat to make this walking taco casserole vegetarian. You can simply omit the meat if you want or add extra beans. A layer of refried beans is good, too.
• Infuse it with heat. Add cayenne with the taco seasoning for more of a kick. If not everyone in your family can agree on heat levels, you can simply serve the casserole with hot sauce on the side.

Serving Suggestions

Refrigerate/freeze: Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days or frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Make ahead & freeze it: The casserole can be frozen before or after baking. If freezing before, assemble the casserole in a casserole dish but do not bake it. Cover tightly with a layer of plastic wrap and then foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Reheat: To reheat individual portions, the microwave is best. To reheat the entire casserole, place it in a preheated 350ºF oven for 15 to 20 minutes until heated through. 

• ▢ 1 lb. ground beef (or ground turkey)
• ▢ ½ cup diced onion (1 small onion)
• ▢ 1 packet (1 oz.) taco seasoning (or 3 tablespoons homemade taco seasoning)
• ▢ 1 can (15 oz.) pinto beans, rinsed and drained (or black beans)
• ▢ 1 can (10 oz.) diced tomatoes with green chilies, drained (like Rotel)
• ▢ 1 can (15.25 oz.) corn, drained (or 2 cups frozen corn kernels)
• ▢ ½ cup water
• ▢ 2 cups shredded cheddar cheese (or a Mexican blend)
• ▢ 1 bag (9 to 10 oz.) Fritos corn chips, Doritos, or tortilla chips (see note)
• ▢ optional toppings: sour cream, shredded lettuce, diced tomatoes, jalapeños, guacamole, salsa, black olives

• Preheat oven to 350°F and lightly grease a 9 x 13 inch baking dish. If you prefer, use a large oven-safe skillet to prepare the whole meal (less cleanup!)

• In a large skillet over medium heat, add the ground beef and onions. Cook until the ground beef is browned and cooked through, breaking it up into crumbles as it cooks. Drain off excess fat, if desired.

  1 lb. ground beef, ½ cup diced onion

• Add taco seasoning, pinto beans, diced tomatoes, corn, and ½ cup water to the skillet. Cook for another 2 to 3 minutes, stirring to mix everything together. The mixture should thicken slightly. If there’s extra liquid in the pan, cook it a little longer until the liquid mostly evaporates.

  1 packet (1 oz.) taco seasoning, 1 can (15 oz.) pinto beans, rinsed and drained, 1 can (10 oz.) diced tomatoes with green chilies, drained, 1 can (15.25 oz.) corn, drained, ½ cup water

• Turn off heat and stir in 1 cup of cheese until melted. If you’re not baking the casserole in the skillet, transfer the contents of the skillet to the prepared baking dish; spread into an even layer.

  2 cups shredded cheddar cheese

• Sprinkle chips on top, followed by remaining 1 cup of cheese.

  1 bag (9 to 10 oz.) Fritos corn chips, Doritos, or tortilla chips

• Place the casserole in the preheated oven and bake for 15 minutes, or until the cheese is melted and bubbly.

• Remove from the oven and let the casserole cool for about 5 minutes

• Top with your favorite taco toppings such as shredded lettuce, diced tomatoes, sour cream, guacamole, jalapeños, or salsa.

• Chips: If you use Doritos or tortilla chips, lightly crush the chips into smaller pieces. Nutritional information depends on the type of chips you use; we’ve calculated the data using Fritos and ground beef (90/10).
• Variations: Add a finely diced bell pepper (any color); cook with the ground meat and onions. Omit the ground beef if desired. 
• Make ahead & freeze:The casserole can be frozen before or after baking. If freezing before, assemble the casserole in a casserole dish but do not bake it. Cover tightly with a layer of plastic wrap and then foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
• Storage & reheating: Refrigerate leftovers in an airtight container for 3 to 4 days For individual portions, reheat in the microwave; to reheat the entire casserole, place it in a preheated 350ºF oven for 15 to 20 minutes until heated through.

Calories: 675kcal, Carbohydrates: 54g, Protein: 32g, Fat: 38g, Saturated Fat: 13g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 87mg, Sodium: 1234mg, Potassium: 727mg, Fiber: 7g, Sugar: 4g, Vitamin A: 876IU, Vitamin C: 9mg, Calcium: 394mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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