Walking Taco Casserole

Here’s a Walking Taco Casserole recipe—an easy, crowd-pleasing dinner that’s all the fun of a walking taco in baked casserole form. Perfect for potlucks, busy weeknights, or feeding a hungry crowd!

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🌮 Walking Taco Casserole

🍽️ Servings:

6–8

⏲️ Total Time:

35–40 minutes

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🧂 Ingredients:

• 1 lb ground beef (or ground turkey)

• 1 small onion, diced

• 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)

• 1/2 cup water

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

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

• 1 cup frozen or canned corn, drained if using canned

• 2 cups shredded cheddar cheese (or Mexican blend)

• 3 cups Fritos® or Doritos®, slightly crushed

• Optional toppings: sour cream, diced tomatoes, shredded lettuce, green onions, jalapeños, salsa

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👨‍🍳 Instructions:

1. Preheat Oven:

   • Preheat to 350°F (175°C).

2. Cook Beef Mixture:

   • In a large skillet, cook ground beef and onion over medium heat until browned. Drain excess grease.

   • Stir in taco seasoning and water. Simmer for 2–3 minutes.

   • Add black beans, Rotel, and corn. Stir to combine and simmer for 5 minutes.

3. Assemble Casserole:

   • In a 9×13-inch baking dish, spread half the crushed chips on the bottom.

   • Top with the meat mixture.

   • Sprinkle cheese evenly over the top.

   • Bake for 15–20 minutes, until cheese is melted and bubbly.

4. Finish and Serve:

   • Remove from oven and sprinkle remaining chips on top for crunch.

   • Serve with your favorite taco toppings!

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🔁 Variations:

• Low-carb: Skip the chips and serve over lettuce or cauliflower rice.

• Creamy version: Mix ½ cup sour cream or cream cheese into the meat layer.

• Spicy kick: Use hot Rotel, pepper jack cheese, or add jalapeños.

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Want a printable version or slow cooker adaptation? Let me know!