Walking Taco Casserole

Here’s a fun and crowd-pleasing Walking Taco Casserole recipe — all the flavor of a walking taco in a baked, cheesy, layered dish! It’s quick, kid-friendly, and great for weeknight dinners or potlucks.

🌮 Walking Taco Casserole

Serves: 6–8 | Prep Time: 15 min | Cook Time: 25–30 min

🧂 Ingredients:

• 1 lb ground beef (or ground turkey)

• 1 packet taco seasoning (or 2 tbsp homemade)

• ½ cup water

• 1 (10 oz) can Rotel (diced tomatoes with green chilies), drained

• 1 (15 oz) can black beans or pinto beans, drained and rinsed (optional)

• 2 cups shredded cheddar or Mexican blend cheese

• 3 cups crushed Fritos (or Doritos/Tortilla Chips)

• 1½ cups sour cream

• Optional: ½ onion, diced & sautéed with meat

🥣 Topping Ideas (add after baking):

• Shredded lettuce

• Diced tomatoes

• Chopped green onions

• Jalapeños

• Avocado or guacamole

• Salsa or taco sauce

• Extra crushed chips for crunch

🔪 Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Cook the meat:

   • In a large skillet, brown the ground beef over medium heat.

   • Drain excess fat.

   • Stir in taco seasoning, water, and drained Rotel.

   • Simmer for 3–5 minutes until slightly thickened. Stir in beans if using.

3. Layer the casserole:

   • Spread a layer of crushed Fritos in the bottom of the baking dish.

   • Add the taco meat mixture evenly over chips.

   • Spread sour cream over the meat layer.

   • Sprinkle shredded cheese on top.

4. Bake:

   • Bake uncovered for 20–25 minutes, or until cheese is melted and bubbly.

5. Top & Serve:

   • Let cool slightly. Add desired toppings and serve!

   • Best enjoyed fresh so the chips stay crisp.

📝 Tips:

• Want it spicy? Use hot Rotel, pepper jack cheese, or add chipotle powder.

• Make-ahead: Assemble and refrigerate (without the chips) up to a day in advance. Add chips just before baking.

• Use individual mini chip bags to recreate the “walking taco” experience — scoop the casserole right into the bags!