If you’re a fan of walking tacos (or tacos in a bag), you are definitely going to love this Walking Taco Casserole, which puts the best parts of that simple recipe all together in a crowd-pleasing baked dish. Seasoned ground beef, cheese, and Fritos make up the main points of this recipe, and result in a classic casserole, perfect for weeknight dinners or pot lucks.
I am a huge fan of Fritos! There’s just something so delicious and satisfying about the little curved chips that are extra crunchy and salty. They are great for dipping into things like my Instant Pot Buffalo Chicken Dip, and they are also pretty good stuck inside of a ham and cheese sandwich to add some extra crunch!
When I was first introduced to the concept of walking tacos, I was mostly excited that I got to eat a bag of Fritos with my dinner! I soon learned that walking tacos are more than just chips, they are a really fun convenience meal, perfect for campouts, birthday parties, and more. This taco casserole with Fritos is a slightly less portable, but just as delicious version of the taco in a bag, and perfect for serving at home.
Why You’ll Love This Recipe
- Kids Love It: Walking Taco Bake is a meal that you can be almost certain that your family will love! It includes ingredients and flavors that everyone already likes, just in a different format. Tasty taco meat, melty cheese, crunchy chips, and simple vegetables are all kid friendly ingredients.
- Substitutions Are Easy: Prefer Doritos instead of Fritos for walking tacos? No problem! Want to use a different ground protein to make this lower fat or vegetarian? That’s easy too. You may already have all of the ingredients for this casserole at home.
- Great for a Crowd: This recipe can be scaled to serve a big crowd, and is the perfect thing to bring to a pot-luck, family get together, or an outdoor party.
- It’s Tacos! Who doesn’t love a taco or a taco inspired meal? Taco recipes, like my Taco Ring and Instant Pot Taco Pasta are some of the most popular on the site, so I know this one will be too.
Ingredients Needed
Here’s what you will need to make this easy casserole dish:
- Ground Beef: Any type of ground beef or other ground meat will work here. I usually choose lean ground beef for tacos. Try ground chicken, turkey, or even a vegan ground meat option.
- Onion: A simple yellow onion gives tons of flavor to the taco meat.
- Rotel: One of my favorite recipe shortcuts, Rotel is canned, diced tomatoes with chiles. This comes in mild or hot varieties, so you can choose which you prefer. If I’m making this for kids, I use the mild version.
- Taco Seasoning: Choose your favorite packaged blend, or make your own taco seasoning.
- Pinto Beans: Canned beans are another beautiful shortcut. Black beans could be used as well. If you have some dry beans to use, follow these instructions for Instant Pot Pinto Beans to cook them first.
- Fritos: Frito corn chips are the most traditional chip to use for walking taco casserole. Doritos are a close second. Plain tortilla chips could be used as well, if you can’t find Fritos.
- Cheese: Shredded cheddar cheese melts beautifully on this taco casserole. Substitute with a mexican blend if you like.
- Lettuce and Tomato: Fresh veggies go on top of the casserole before serving, to give a clean, bright flavor to the dish.
- Sour Cream: This creamy condiment always goes well with tacos.
- Jalapeños: Fresh jalapeños add some spice. Leave them out if you want.
- Cilantro: An optional garnish, cilantro adds a warm, earthy flavor and a bright green color.
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make Walking Taco Casserole
- Cook Beef: In a skillet, heat olive oil and brown the meat, breaking it up with a wooden spoon as it cooks. Season with salt and pepper and cook until the meat is no longer pink. Drain fat.
- Add Onion: Add the onion to the pan and cook until it’s soft and translucent.
- Season Meat: Add a can of ROTEL and season with taco seasoning. Cook for 2-3 minutes more until the liquid has evaporated.
- Add Beans: Remove from heat, and stir in the pinto beans.
- Fill Casserole: Add the meat mixture to a greased 9×13 inch casserole dish in an even layer. Top with Frito chips and sprinkle with shredded cheese.
- Bake: Bake in a preheated oven for 15 minutes, or until the cheese has melted.
- Garnish: Top with shredded lettuce, fresh tomatoes, sour cream, jalapeno slices, and cilantro, if using.
Tip!
Add More Toppings! Jarred salsa, black olives, diced onions, avocado, and extra cheese will all be welcomed. Add what you like.
Top Tips
- Make More: You can easily double this recipe to feed more people. Simply double all of the ingredients, and split them all evenly between two 9×13 inch baking dishes.
- Wait to add veggies: If you are making this more than 15 minutes ahead of time, wait to add the vegetables until right before serving. If you aren’t sure that the whole casserole will be eaten, you may want to serve the lettuce and other cold toppings on the side.
- If you can’t find ROTEL: You can substitute with 10 ounces of petite diced tomatoes plus a teaspoon or more of canned diced chiles.
How to Serve Walking Taco Casserole
As a Complete Meal: The great thing about casseroles is that they are often a whole meal on their own. This walking taco bake has protein, veggies, carbs, and cheese, so it’s fine to enjoy just as it is.
At a Potluck: Serving a buffet style meal for family or friends? Add this casserole along with other sharable favorites, like Ambrosia Salad, and Tater Tot Casserole.
And For Dessert: After your walking taco casserole dinner, enjoy a sweet dessert, such as Pecan Pie or Homemade Puppy Chow!
Frequently Asked Questions
You can! To prepare this casserole ahead of time, cook the meat with the seasonings and beans. Allow to cool and place it in a casserole dish. Wrap and refrigerate.
When you’re ready to cook the casserole, add the chips, and cheese and bake as directed. Then add the cold ingredients before serving.
I have a recipe for that! It’s super easy to make a homemade taco seasoning that you can adjust to your family’s preferences.
Honestly, walking taco casserole doesn’t reheat very well, because the chips tend to get soggy after being in the fridge. I suggest trying to avoid having leftovers, but if you do, you can store in the fridge for up to 3 days and then reheat using the microwave or oven. It will still be tasty, but will have lost its crunch.
This delicious taco casserole will soon become a family favorite! Enjoy making it for yourself. Make sure to pin this recipe so more people can find it too.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Walking Taco Casserole
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- salt and pepper
- 1 yellow onion finely diced
- 1 10-ounce can ROTEL tomatoes diced tomatoes with chiles
- 2 tablespoons taco seasoning (click for recipe!)
- 15 ounces pinto beans drained
- 3 cups Frito corn chips
- 2 cups shredded cheddar cheese
For serving
- 1 cup shredded iceberg lettuce
- 1 large fresh tomato diced
- ½ cup sour cream
- 2 jalapeños sliced
- cilantro
Equipment
- 9×13 inch casserole dish
- skillet
Instructions
- In a skillet, heat olive oil, and brown the beef breaking it up with a wooden spoon as it cooks. Season with salt and pepper and cook until it’s no longer pink. Drain fat if there’s a lot of grease.
- Add the onion, and cook for 2-3 more minutes until it’s translucent.
- Add a can of ROTEL, and season with taco seasoning. Cook for 2-3 more minutes, the juices will evaporate. Remove from heat, and stir in the pinto beans.
- Preheat the oven to 350°F/180°C, and grease a 9x13inch dish.
- Add the beef mixture to the greased dish in an even layer, top with frito chips and sprinkle with cheese.
- Bake for 15 minutes or until the cheese has melted.
- Top with shredded lettuce, tomato, sour cream, and jalapeno slices.
Notes:
- If you are making this more than 15 minutes ahead of time, wait to add the vegetables until right before serving. If you aren’t sure that the whole casserole will be eaten, you may want to serve the lettuce and other cold toppings on the side.
- If you can’t find ROTEL: You can substitute with 10 ounces of petite diced tomatoes plus a teaspoon or more of canned diced chiles.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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