Walking Taco Casserole is everything you love about tacos baked into one irresistible, crunchy, cheesy casserole. It has all the classic taco flavors: seasoned ground beef, salsa, beans, and melty cheese, all layered with corn chips for incredible crunch!
If you've ever had a walking taco (the kind served in a bag of chips at tailgates or fairs), this casserole version takes that idea and makes it family-dinner worthy. It's ridiculously easy to throw together on a busy weeknight, and everyone always goes back for seconds. Add your favorite toppings and make it your own!
Why You'll Love This Recipe
- It's quick and easy: It has minimal prep and simple ingredients, so this dish is perfect for busy weeknights.
- It's family-friendly: Kids and adults alike love the cheesy, crunchy, taco-inspired flavors.
- It's easily customizable: Swap out ingredients or toppings to match your family's taste or what you have on hand.
- It's a crowd pleaser: It's great for potlucks, game day parties, or casual gatherings since you just bake and serve!
- It's freezer & make-ahead friendly: Walking Taco Casserole can be prepped in advance or frozen to pull out whenever you need an easy meal.
- It has all the flavors of tacos: You get the same flavor as tacos, but in hot, baked casserole form and extra crunch from the chips.
What is Walking Taco Casserole?
Walking taco casserole, also known as a walking taco bake, Tex-Mex bake or a Frito pie, is basically the "walking taco" in casserole form versus individual bags. You might have seen recipes for walking tacos, which 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.
Ingredients You'll Need
- Ground beef (90% ground beef is suggested but any will work)
- Onion (a large sweet onion works well)
- Taco seasoning (two packets of your favorite brand)
- Water
- Tomatillo salsa (you can also use red salsa but green is recommended)
- Sour cream (softened cream cheese also works inside the casserole but use sour cream for topping)
- Black beans (a layer of refried beans will also work)
- Corn (canned corn is fine but fresh is amazing)
- Frito corn chips (any corn chip brand or even Doritos will also work)
- Shredded cheese (use a Mexican blend if you can find it, otherwise a blend of Colby and Jack will work; mix in some pepper-jack if you like a little more spice)
Step-by-Step Instructions
- Preheat the oven to 375°F and grease a 2-quart baking dish with cooking spray.
- Brown the ground beef in a large skillet over medium heat. When it's nearly cooked through, add the chopped onion and sauté until it's soft, about 3-4 minutes.
- Add the taco seasoning and water, then stir it and let it simmer for a couple of minutes until the mixture thickens slightly.
- Stir in the salsa and sour cream, followed by the drained black beans and corn. Mix until everything is well combined, then remove it from the heat.
- Crush half of the corn chips and spread them across the bottom of the prepared casserole dish.
- Layer on the meat mixture, then sprinkle the shredded cheese over the top. Finish by adding the remaining whole corn chips in an even layer.
- Cover and bake for 15-20 minutes until it's hot and bubbly. Uncover it and bake it for an additional 5 minutes to crisp up the top.
- Serve it hot, with optional toppings like shredded lettuce, avocado, diced tomatoes, or jalapeños. Don't forget extra salsa and sour cream on the side!
You can also make it in the slow cooker! Prepare as directed through step 4 but don't add the corn chips. When you're ready to bake, transfer the mixture to a slow cooker and cook it on high for 2-3 hours or low for 4-5 hours. Then add the corn chips and cook it for another 30 minutes.
Recipe Variations
There are so many ways to customize this casserole to make it your own. Try one of these fun twists:
- Use ground turkey or chicken: These leaner options still taste great with taco seasoning.
- Swap the beans: Pinto beans, refried beans, or even chili beans all work.
- Change the chips: Doritos, tortilla chips, or chili cheese-flavored Fritos can add a whole new flavor layer.
- Swap cheeses: Mix it up with cheddar, Monterey Jack, queso fresco, or even a spicy pepper jack.
- Make It spicy: Stir in chopped jalapeños, hot sauce, or use a spicy taco seasoning blend. You can also use a chipotle pepper from a can of chipotles in adobo sauce for a smoky-spicy flavor.
- Use enchilada sauce: Use enchilada sauce in place of salsa for a slightly different flavor.
- Make it vegetarian: Skip the meat and double up on beans or add in sautéed zucchini, bell peppers, or mushrooms.
- Make it a salad: Spoon the hot casserole over shredded lettuce for a hearty taco salad bowl.
- Add cream cheese: Stir in some softened cream cheese with the salsa and sour cream. You may need to add a tiny bit of water if it makes the mixture too thick, but it's worth it!
Make-Ahead, Freezer, and Reheating Tips
Make-Ahead Instructions
Walking Taco Casserole is perfect for prepping in advance. Assemble everything as directed, but stop before adding the top layer of chips. Cover the dish tightly and refrigerate for up to 2 days. When you're ready to bake, top with the remaining corn chips, cover with foil, and bake as directed. Add an extra 5-10 minutes of bake time since it's starting cold straight from the fridge.
Freezer Tips
To freeze, assemble the casserole fully without the chips (they'll get soggy). Wrap it tightly in plastic wrap and foil, then freeze it for up to 2 months. When you're ready to bake, thaw it overnight in the fridge, then add the chips and bake it per the recipe instructions. You can also freeze individual portions in airtight containers for easy grab-and-reheat lunches or dinners.
Reheating Instructions
For the best texture, reheat leftovers in the oven at 350°F, covered with foil, until hot (about 20 minutes). You can also reheat individual portions in the microwave for 1-2 minutes. If you know you'll have leftovers, add chips only to the portions being served so the rest stay crisp when stored.
Serving Ideas
This dish is hearty and flavorful on its own, but a few easy sides and toppings can really round out your meal:
- A simple green salad: A salad with crisp vegetables and crumbled queso fresco.
- Mexican street corn: Serve it on the cob or off (esquites-style)!
- Sweet corn cake: A slightly sweet side that's perfect with spicy dishes. It's SO good - don't miss this one.
- Refried beans: Always a great choice for a meal with Mexican flavors.
- Spanish rice or cilantro lime rice: An easy side that always works with Tex-Mex flavors.
- Try a toppings bar: Set out shredded lettuce, diced tomatoes, sliced jalapeños, guacamole, sour cream, chopped cilantro, and taco sauce so everyone can load up their own toppings.
It's also a great excuse to make a big batch of margaritas or agua fresca for the table!
Frequently Asked Questions
Can I make walking taco casserole ahead of time?
Yes! You can fully assemble the casserole (up to the point of adding the top layer of chips), then cover and refrigerate it for up to 2 days. Add the chips right before baking to keep them from getting soggy.
Can I use a different kind of meat?
Absolutely. Ground turkey or chicken work great. You can even use shredded rotisserie chicken or make it vegetarian by using plant-based meat or extra beans and veggies.
Can I use Doritos instead of Fritos?
Yes! Doritos (nacho cheese or cool ranch) are a fun alternative. You can also use plain tortilla chips or chili cheese Fritos.
Is this recipe spicy?
It depends on your taco seasoning and salsa. To keep it mild, use mild taco seasoning and green salsa. For more heat, add diced jalapeños or use hot salsa.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven. The chips will soften, but you can add a few fresh ones on top for extra crunch.
Can I freeze walking taco casserole?
Yes, but for best results, freeze it before baking and without the chips on top. Thaw it overnight in the fridge, add chips, and bake it as directed. Cooked leftovers can also be frozen, though the chips will soften in texture.
I've got a few recipes that you should try if you love the flavors in this recipe! Start with my smoked queso dip - it's rich, cheesy, and gets a great smoky flavor from the grill. Then try porcupine meatballs in chipotle sauce, a retro favorite with a spicy, smoky kick (and yes, they're made with rice baked right in!). And if you've never had a spicy cheesy gourmet hot dog, you're in for a treat! It's everything you love about a chili dog, but leveled up with spicy toppings and lots of gooey cheese.
Walking Taco Casserole
An easy weeknight meal that has all the flavors of tacos with the crunch of corn chips, too!
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; sauté 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: 1Amount Per Serving: Calories: 1324Total Fat: 79gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 47gCholesterol: 158mgSodium: 1780mgCarbohydrates: 99gFiber: 16gSugar: 7gProtein: 57g
This data was provided and calculated by Nutritionix.
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Margie says
Can "Sweet Corn Cake" be used instead of corn chips?
Heidi Deal says
That might be a great variation! Give it a try and let us know how it turns out!
Agnes says
I can only get the ingredients, it won't print the instructions.
Kristy Bernardo says
There's a second page you might be missing?