A fun and flavorful casserole that brings together all the best parts of classic walking tacos into one easy, baked dish. This recipe layers seasoned ground beef, crunchy tortilla chips, melty cheese, and fresh toppings for a comforting, crowd-pleasing meal perfect for family dinners or game day gatherings.
Ingredients
1 lb ground beef
1 packet taco seasoning
1/2 cup water
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
4 cups crushed tortilla chips
1 cup canned black beans, drained and rinsed
1 cup canned corn, drained
1/4 cup sliced black olives
1/2 cup diced tomatoes
1/4 cup diced green onions
1/4 cup chopped fresh cilantro
1/2 cup sour cream
1/2 cup salsa
Optional toppings: sliced jalapeños, diced avocado, lime wedges
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C).
In a large skillet, cook the ground beef over medium heat until browned and cooked through. Drain any excess fat.
Stir in the taco seasoning and water. Simmer for 5 minutes until thickened and flavorful. Remove from heat.
Grease a 9×13-inch baking dish. Spread half of the crushed tortilla chips evenly on the bottom.
Layer half of the seasoned beef over the chips. Sprinkle with half of the black beans, corn, diced tomatoes, olives, and green onions.
Sprinkle half of both cheeses over the layers.
Repeat with the remaining chips, beef mixture, vegetables, and cheeses.
Bake uncovered for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and top with fresh cilantro, dollops of sour cream, and salsa. Add optional toppings like jalapeños or avocado if desired. Serve immediately.
Servings and timing
This recipe serves 6 people. It takes about 15 minutes to prepare and 25 minutes to bake, making the total time approximately 40 minutes. This is a great meal when I need something quick but still hearty.
Variations
I sometimes swap the ground beef for ground turkey or chicken for a lighter version. For a vegetarian option, I skip the meat and add extra beans or diced bell peppers. You can also switch up the cheeses—pepper jack adds a nice kick, or use a blend of your favorites. Adding a layer of refried beans or guacamole on top is another tasty twist I like.
Storage/reheating
Leftovers store well in an airtight container in the fridge for up to 3 days. When reheating, I cover the dish with foil and warm it in the oven at 350°F (175°C) for about 15 minutes until heated through. I also reheat individual portions in the microwave, though the chips lose some crunch that way.
FAQs
Can I make this recipe ahead of time?
Yes, I often assemble the bake a few hours in advance and keep it covered in the fridge. Just add the fresh toppings after baking.
Can I freeze the Walking Taco Bake?
You can freeze it before baking. Wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
What can I use instead of taco seasoning?
If I don’t have a packet, I mix chili powder, cumin, garlic powder, onion powder, paprika, and a pinch of salt to create a similar seasoning blend.
Can I make this gluten-free?
Definitely. Just make sure to use gluten-free tortilla chips and check your taco seasoning to ensure it’s gluten-free.
What are some good side dishes to serve with this?
I like to serve this with a simple green salad, Mexican rice, or a fresh corn salad to round out the meal.
Conclusion
This Walking Taco Bake is one of those recipes I keep coming back to because it’s so easy, flavorful, and satisfying. It brings the best of walking tacos into one cozy casserole that’s perfect for feeding a crowd or enjoying a casual family meal. I love how simple it is to customize with different toppings and ingredients, making it a versatile go-to for busy nights or game day celebrations. Give it a try—I’m sure it will become a favorite in your rotation too.
Recipe:
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Walking Taco Bake
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Low Fat
Description
A fun and flavorful casserole that combines seasoned ground beef, crunchy tortilla chips, melty cheese, and fresh toppings into one easy baked dish, perfect for family dinners or game day gatherings.
Ingredients
1 lb ground beef
1 packet taco seasoning
1/2 cup water
4 cups crushed tortilla chips
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup canned black beans, drained and rinsed
1 cup canned corn, drained
1/2 cup diced tomatoes
1/4 cup sliced black olives
1/4 cup diced green onions
1/4 cup chopped fresh cilantro
1/2 cup sour cream
1/2 cup salsa
Optional toppings: sliced jalapeños, diced avocado, lime wedges
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, cook the ground beef over medium heat until browned and cooked through. Drain any excess fat.
- Stir in the taco seasoning and water. Simmer for 5 minutes until thickened and flavorful. Remove from heat.
- Grease a 9×13-inch baking dish. Spread half of the crushed tortilla chips evenly on the bottom.
- Layer half of the seasoned beef over the chips. Sprinkle with half of the black beans, corn, diced tomatoes, olives, and green onions.
- Sprinkle half of both cheeses over the layers.
- Repeat with the remaining chips, beef mixture, vegetables, and cheeses.
- Bake uncovered for 20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and top with fresh cilantro, dollops of sour cream, and salsa. Add optional toppings like jalapeños or avocado if desired. Serve immediately.
Notes
Swap ground beef for ground turkey or chicken for a lighter version.
For a vegetarian option, omit the meat and add extra beans or diced bell peppers.
Try different cheeses like pepper jack for a spicy kick.
Add layers of refried beans or guacamole for extra flavor.
Leftovers keep well in the fridge for up to 3 days; reheat covered in the oven or microwave.
Make ahead by assembling in advance and adding fresh toppings after baking.
Freeze before baking for up to 2 months; thaw overnight before baking.
Use gluten-free tortilla chips and seasoning for a gluten-free version.
Serve with a green salad, Mexican rice, or corn salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: Approx. 400 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
