Walking Taco Casserole
This Walking Taco Casserole brings all the best parts of a classic walking taco—seasoned beef, beans, crunchy chips, and melty cheese—into one easy and comforting dish. It’s quick to prepare, customizable with your favorite toppings, and perfect for feeding a hungry crowd on busy weeknights or casual get-togethers.
Servings: 6
Calories: 691kcal
Ingredients
- 2 tablespoons canola oil
- 1 large onion diced
- 3 cloves garlic minced
- 1 pound 90% lean ground beef
- 1 1-ounce packet taco seasoning
- 1 15-ounce can black beans, drained and rinsed
- 1 cup salsa
- 1 9.25-ounce bag corn chips (Doritos, plain tortilla chips, or Fritos)
- 2 cups shredded cheddar cheese
Optional Toppings:
- Shredded lettuce
- Diced tomatoes
- Jalapeños
- Cilantro
- Sour cream
- Extra salsa
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat the canola oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened.
- Stir in the minced garlic and cook for 1 more minute, until fragrant.
- Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if necessary.
- Stir in the taco seasoning until fully combined.
- Add the black beans and salsa, stirring everything together. Let cook for 2–3 more minutes.
- Lightly grease a 9×13-inch baking dish.
- Spread half of the corn chips on the bottom of the dish. Layer half of the beef and bean mixture over the chips, then sprinkle with half the shredded cheese.
- Repeat the layers with the remaining chips, beef mixture, and cheese.
- Bake uncovered for 15–20 minutes, until the cheese is melted and bubbly.
- Remove from oven and top with your favorite taco toppings. Serve immediately.
Notes
Don’t overcrowd the pan when browning beef; cook in batches if needed to avoid steaming.
Slightly stale chips work well—they hold their texture better during baking.
Bake just until the cheese is melted and chips start to soften to avoid sogginess.
Store leftovers in an airtight container in the fridge for up to 4 days.
To freeze, cool completely and transfer to an airtight container for up to 3 months.