Walking Taco Casserole

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This easy Walking Taco Casserole turns everything you love about a walking taco into a hearty, cheesy dinner the whole family can dig into. Seasoned ground beef, pinto beans, Mexican-style corn, Rotel, enchilada sauce, crunchy Fritos, and plenty of melted cheese are layered together and baked until hot and bubbly.

It is fun enough for game day but easy enough for a busy weeknight. Set out lettuce, tomatoes, sour cream, guacamole, and cilantro, then let everyone finish their serving with their favorite taco toppings.

A traditional walking taco is made by adding taco meat and toppings directly to an individual bag of corn chips. This casserole takes those same flavors and turns them into one family-style dinner.

The Fritos are layered with a saucy ground beef mixture and shredded cheese, so you get a little bit of everything in each scoop.

Ground Beef

I use 1½ pounds of ground beef so there is plenty of filling in every layer. Drain the excess grease after browning the beef so the finished casserole is not oily.

Taco Seasoning

One packet keeps this recipe quick and easy. You can use your favorite store-bought brand or an equivalent amount of homemade taco seasoning.

Rotel

Add the Rotel with its liquid. It adds tomatoes, green chiles, moisture, and flavor to the beef mixture. Original Rotel works well, but you can choose mild or hot depending on how spicy you want the casserole.

Mexican-Style Corn

Drain the corn before adding it to the skillet. Mexican-style corn adds color, sweetness, and texture to the filling.

Pinto Beans

Drain and rinse the beans well. Rinsing removes the thick canning liquid and helps keep the filling from becoming too heavy.

Enchilada Sauce

The enchilada sauce brings the filling together and keeps the casserole moist. Use your favorite red enchilada sauce in mild, medium, or hot.

Fritos

The corn chips give this casserole its walking taco flavor and texture. The chips layered inside will soften as they absorb some of the sauce. If you want extra crunch, add a handful of fresh Fritos to each serving after baking.

Shredded Cheese

A Mexican-style cheese blend works especially well, but cheddar, Monterey Jack, or Pepper Jack would also be delicious.

SHOP THIS RECIPE

• Prepare the pan. Preheat the oven to 350°F and coat a 9 x 13-inch baking dish with nonstick cooking spray.
• Brown the beef. Cook the ground beef, diced onion, and taco seasoning in a large skillet over medium heat. Stir and break up the beef as it cooks. Continue cooking until the beef is browned and the onion has softened, then drain off the excess grease.

• Make the filling. Stir in the rinsed pinto beans, drained Mexican-style corn, undrained Rotel, and enchilada sauce. Mix until everything is evenly combined and heated through.

• Build the first layer. Spread half of the Fritos across the bottom of the prepared baking dish. Spoon half of the beef mixture over the chips and sprinkle with half of the shredded cheese.

• Repeat the layers. Add the remaining Fritos, followed by the remaining beef mixture and cheese.

• Bake. Bake for about 20 minutes, or until the casserole is heated through and the cheese is melted and bubbly.

• Add the toppings and serve. Let the casserole rest for about 5 minutes before serving. Finish with lettuce, tomatoes, cilantro, sour cream, guacamole, or additional Fritos.

Change the Meat

Ground turkey or ground chicken can be substituted for the ground beef.

Make It Spicier

Use hot Rotel, hot enchilada sauce, Pepper Jack cheese, or sliced jalapeños.

Keep It Mild

Choose mild Rotel and mild enchilada sauce, then offer hot sauce at the table for anyone who wants more heat.

Swap the Beans

Black beans can be used in place of the pinto beans. Be sure to drain and rinse them before adding them to the filling.

Try a Different Chip

Fritos give the casserole its classic walking taco taste, but sturdy tortilla chips can work in a pinch.

Add More Vegetables

Cook diced bell peppers with the onion or add a can of drained diced green chiles to the filling.

The toppings are one of the best parts of this recipe. Set out several options and let everyone customize their own serving:

• Shredded lettuce
• Diced tomatoes
• Sour cream
• Guacamole or diced avocado
• Chopped cilantro
• Sliced green onions
• Sliced jalapeños
• Salsa or pico de gallo
• Hot sauce
• Additional Fritos

This casserole is filling enough to serve on its own, especially once the toppings are added. For a larger meal, pair it with a simple green salad, Mexican rice, cilantro-lime rice, or a fresh corn and tomato salad.

How to Store Walking Taco Casserole

Transfer leftovers to an airtight container and refrigerate them for up to 3 days. The Fritos will continue to soften in the refrigerator, but the casserole will still taste delicious.

How to Reheat It

Reheat individual portions in the microwave until hot.

To reheat a larger amount, cover the casserole loosely with foil and warm it in a 350°F oven until heated through. Add fresh Fritos and cold toppings after reheating.

Can I Make Walking Taco Casserole Ahead of Time?

For the best texture, prepare the beef filling in advance and refrigerate it separately. When you are ready to bake the casserole, assemble it with the Fritos and cheese.

You may need to add a few extra minutes to the baking time if the filling is cold.

 

Walking Taco Casserole is a layered taco bake made with seasoned ground beef, onion, pinto beans, Mexican-style corn, Rotel, enchilada sauce, Fritos, and shredded cheese.

Brown the beef and onion, stir in the remaining filling ingredients, layer everything in a 9 x 13-inch baking dish, and bake at 350°F for about 20 minutes. Let it rest briefly, then serve it with your favorite taco toppings.

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