Walking Taco Casserole

Here’s a Walking Taco Casserole—all the flavors of a walking taco in one easy, family-friendly bake 🌮🧀

---

Walking Taco Casserole

Ingredients (serves 6–8)

• 1½ lbs ground beef (or turkey)

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 packet taco seasoning (or 2–3 tbsp homemade)

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

• 1 can (15 oz) corn, drained

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

• 2 cups crushed corn chips (Fritos or Doritos)

• 2 cups shredded cheddar or Mexican-blend cheese

Optional Toppings (after baking):

• Shredded lettuce

• Diced tomatoes

• Sour cream

• Salsa

• Sliced olives

• Green onions

• Jalapeños

---

Instructions

1. Preheat oven

   • 375°F (190°C)

   • Grease a 9×13-inch baking dish.

2. Cook the meat

   • In a large skillet, brown ground beef with onion.

   • Drain excess grease.

   • Add garlic and cook 30 seconds.

3. Season

   • Stir in taco seasoning, beans, corn, and Rotel.

   • Simmer 3–5 minutes.

4. Assemble

   • Spread meat mixture into the baking dish.

   • Sprinkle crushed corn chips evenly over the top.

   • Cover with shredded cheese.

5. Bake

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

6. Serve

   • Let cool 5 minutes.

   • Top with your favorite walking taco toppings.

---

Tips

• Add crushed chips right before baking so they stay crunchy

• Use Doritos for a bold flavor twist

• Leftovers reheat great—add fresh chips when serving again

---

Variations

• Chicken Walking Taco Casserole: Use shredded rotisserie chicken

• Spicy Version: Add jalapeños or hot taco seasoning

• Crockpot Version: Cook meat first, then slow-cook everything (except chips)

---

If you want, I can also give you a dump-and-bake version, a kid-friendly mild version, or turn this into walking taco sliders.