Walking Taco Casserole
This Walking Taco Casserole takes the flavors of the beloved fair food and turns them into a cozy, layered oven-baked dish. It features seasoned ground beef, black beans, crunchy chips, and gooey cheddar cheese, making it a fun and satisfying meal for families or crowds. Add your favorite taco toppings to make it your own!
Servings: 6
Calories: 691kcal
Ingredients
- 2 tablespoons canola oil
- 1 large onion diced
- 3 cloves garlic minced
- 1 pound 90% lean ground beef
- 1 1-ounce packet taco seasoning
- 1 15-ounce can black beans, drained and rinsed
- 1 cup salsa
- 1 9.25-ounce bag corn chips (Doritos, plain tortilla chips, or Fritos)
- 2 cups shredded cheddar cheese
Optional Toppings:
- Shredded lettuce
- Diced tomatoes
- Jalapeños
- Cilantro
- Sour cream
- Salsa
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat canola oil over medium heat. Add diced onion and sauté until softened, about 5 minutes.
- Stir in minced garlic and cook for another minute, until fragrant.
- Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Stir in taco seasoning, followed by the black beans and salsa. Let simmer for 2–3 minutes.
- Lightly grease a 9×13-inch baking dish. Spread half the corn chips on the bottom.
- Layer half of the beef and bean mixture over the chips, then top with half of the cheddar cheese.
- Repeat the layers with the remaining chips, beef mixture, and cheese.
- Bake for 15–20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, add your favorite toppings, and serve immediately.
Notes
Avoid overcrowding the pan when browning the beef to ensure a good sear—cook in batches if needed.
Slightly stale chips work well, as they hold up better in the casserole.
Bake just until the cheese melts and chips begin to soften—overbaking can make the chips soggy.
Store leftovers in an airtight container in the fridge for up to 4 days.
To freeze, use an airtight container and store for up to 3 months.