Walking Taco Casserole Recipe

4.50 from 2 votes

This walking taco casserole brings all the great flavor of classic walking tacos to an easy-to-assemble casserole that feeds a crowd.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Main Course

Cuisine: Mexican

Keyword: walking taco casserole

Servings:

Preheat your oven to 350°F.
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!

Don't overcrowd the pan when browning the ground beef. 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.
This is a great recipe to use up stale chips since slightly stale chips hold their shape better.
Bake the casserole just until the cheese is melted and bubbly and the chips are slightly softened. Overbaking can make the chips soggy.
Nutritional information does not include optional toppings.
To store: Wrap the casserole or place servings in airtight containers in the refrigerator for up to 4 days.
To freeze: Transfer to an airtight container to store for up to 3 months.
Mama says, "Always check your labels!"