Walking Taco Casserole
Updated
I’m a big fan of walking tacos, but they’re kind of tedious to make. This walking taco casserole brings all the great flavor of classic walking tacos in an easy-to-assemble casserole that feeds a crowd. Naturally gluten-free, this Mexican-inspired casserole is full of flavor and texture. It’s fun for the whole family!
Excellent! My two grown sons and husband loved it, hearty and flavorful.
– Colleen
Taco Night Just Got Easier
I may always be eating tacos, but I’m not always walking. This walking taco casserole is an easy way for me to get the flavor of my favorite on-the-go snack from the comfort of my kitchen. This casserole is naturally gluten-free (provided you check the taco seasoning and tortilla chip ingredients carefully!) and egg-free, and it can easily be made dairy-free too!
Walking tacos get their name from their portability. The original dish consists of a single serving bag of corn chips topped with taco meat, cheese, and other toppings that’s eaten with a fork on the go. With this recipe, I’ve taken this delicious concept and turned it into a cozy meal I can share and enjoy with my family at home.
Gluten Free Cooking Tips
- Don’t overcrowd the pan. This can steam the meat instead of searing it, resulting in less flavor. You may need to cook the beef in batches for optimal browning.
- Use good chips. Doritos (the toasted corn flavor), plain tortilla chips, or Fritos all work well. Stale chips hold their shape well and are a great way to use them up.
- Don’t overbake. Bake the casserole just until the cheese is melted and bubbly and the chips are slightly softened. Overbaking can make the chips soggy.
- Drain any excess fat. I used 90% lean ground beef. If using a higher-fat ground beef, make sure to drain off any excess fat before continuing.
Walking Taco Casserole Recipe
Ingredients
- 2 tbsp canola oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 lb. 90% lean ground beef
- 1 1 oz. packet taco seasoning
- 1 15 oz. can black beans, drained and rinsed
- 1 cup salsa
- 1 9.25-oz. bag corn chips, such as Doritos, plain tortilla chips, or Fritos
- 2 cups shredded cheddar cheese, Monterey Jack, pepper jack, or a Mexican blend would all work
Optional Toppings
- shredded lettuce, diced tomatoes, jalapeños, cilantro, sour cream, salsa
Instructions
- Preheat your oven to 350°F (177°C).
- In a large skillet, heat the canola oil over medium heat. Sauté the diced onion until softened, about 5 minutes. Add the minced garlic and continue cooking for an additional minute, until fragrant.
- Add the ground beef to the skillet and cook until browned. Sprinkle the taco seasoning over the browned beef and stir well.
- Stir in the black beans and salsa until well combined. Cook for an additional 2-3 minutes.
- Layer half of the corn chips on the bottom of a greased baking dish. Top with half of the beef and bean mixture, then sprinkle half of the shredded cheddar cheese over it. Repeat with another layer of corn chips, beef and bean mixture, and shredded cheddar cheese.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Once out of the oven, sprinkle your favorite taco toppings over the casserole. Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Walking Tacos Step by Step
Gather your ingredients and preheat your oven to 350°F (177°C).
Cook the aromatics: Heat 2 tbsp (30ml) of canola oil in a large skillet over medium heat. Sauté 1 diced onion for about 5 minutes, or until softened, and then add 3 cloves of minced garlic and continue cooking for an additional minute, until the garlic becomes fragrant.
Cook the beef: Add 1 lb. (454g) of ground beef and cook until it has browned. Sprinkle in one packet (28g) of taco seasoning and stir to distribute.
Add the beans and salsa: Stir in one 15 oz. can (425g) of black beans and 1 cup (237 ml) of salsa, mixing until combined. Cook for another few minutes.
Build the casserole: Layer half of the corn chips in a greased baking dish, top with half of the beef/bean mixture, and then sprinkle with half of the cheese. Repeat with another layer.
Bake: Bake the casserole in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Garnish and serve: Once out of the oven, sprinkle your favorite taco toppings over the casserole. Serve and enjoy!
Serving Suggestions
I love serving this walking taco casserole with a side of creamy guacamole or a refreshing dollop of pico de gallo. Sometimes I’ll add my cashew queso dip to start things off. And to finish the meal, homemade gluten free churros are a always a hit!
Storage Instructions
To reheat walking taco casserole, preheat your oven to 350°F. Transfer the casserole to an oven-safe dish if it’s not already in one, cover it loosely with aluminum foil, and bake for 10-15 minutes or until heated through. Alternatively, you can reheat individual portions in the microwave until hot.
Allow walking taco casserole to cool completely before transferring it to an airtight container or covering it tightly with plastic wrap and aluminum foil. Store it in the refrigerator for up to 3-4 days.
To freeze, allow the casserole to cool completely, then transfer it to an airtight container or freezer-safe bag. It can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
I made this recipe for a potluck, and it was gone in minutes!
Thanks,
S.Green
This was so easy and delicious 😋👍
This recipe was easy to make and was delicious. Usually we are not big fans of this type of dish but it was a hit.
Excellent! My two grown sons and husband loved it, hearty and flavorful.
very delicous
I plan to make this this week! Can this be made today and cooked tomorrow or will the chips get soggy?
They probably will get soggy unfortunately.
I made this dish and it tasted great! For some reason I found the meat mixture was insufficient so I’d double the meat mixture next time. Made it with tortilla chips but will try it with Fritos next time.