Dinner

Walking Taco Casserole Recipe

ByCharlotte Montgomery November 9, 2025November 9, 2025

Introduction

If you love the flavors of walking tacos but want something warm and comforting, this Walking Taco Casserole is perfect. It combines seasoned beef, beans, and crunchy chips baked under a blanket of melted cheese for an easy, crowd-pleasing meal.

The dish is a white plate filled with multiple layers, starting with a base of crispy yellow corn chips. On top of the chips, there is a thick layer of seasoned ground beef with a crumbly texture, covered by melted cheddar and white cheese that looks gooey and stretchy. Over the cheese, there is a generous amount of diced red tomatoes mixed with small pieces of green onions and cilantro. In the center, a large dollop of smooth, white sour cream is topped with fresh green cilantro leaves. The background has a white marbled texture and a colorful cloth napkin is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef
1 small onion, diced
1 packet (1 oz) taco seasoning
2/3 cup water
1 can (15 oz) chili beans, undrained
1 can (10 oz) Rotel (diced tomatoes with green chilies), undrained
2 cups shredded cheddar cheese
2 cups crushed Doritos or corn chips (Fritos)
1 cup sour cream (for topping, optional)
1 cup shredded lettuce (for garnish, optional)
1 diced tomato (for garnish, optional)
Chopped green onions or cilantro (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft. Drain excess grease if needed.
Step 3: Stir in the taco seasoning and 2/3 cup water. Simmer for 2–3 minutes until the mixture thickens slightly.
Step 4: Add the chili beans and Rotel to the skillet. Stir well and let simmer for another 2–3 minutes to blend flavors.
Step 5: In a 9×13 inch baking dish, spread half of the crushed chips evenly on the bottom. Pour the beef mixture over the chips, then sprinkle shredded cheese evenly on top.
Step 6: Bake uncovered for 15–20 minutes until the cheese is melted and bubbly.
Step 7: Remove from the oven and top with the remaining crushed chips. Add sour cream, shredded lettuce, diced tomatoes, green onions, or cilantro as desired before serving.

Tips & Variations

Try using your favorite variety of taco chips or corn chips for different textures and flavors.
Swap cheddar cheese with a Mexican blend for a richer taste.
Add jalapeños or hot sauce for a spicy kick.
Use ground turkey or chicken for a lighter protein option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the casserole crispy, or microwave for quicker reheating, though the chips may soften.

How to Serve

A white plate holds a layered nacho dish starting with a base of golden crispy tortilla chips. On top of the chips is a thick layer of cooked ground beef with a reddish-brown color. Melted yellow and white cheese covers the beef, slightly gooey and soft. Fresh diced bright red tomatoes and small bits of chopped green onions are spread evenly over the cheese. A large dollop of smooth white sour cream sits in the center, topped with green cilantro leaves. The whole plate is set on a white marbled surface, with a blurred tray of more nachos and a patterned cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a few hours ahead and refrigerate it until ready to bake. Just add the final crushed chips topping before baking to keep them crisp.

What can I substitute for Rotel if I can’t find it?

You can use diced tomatoes with a bit of chopped green chilies or add fresh diced tomatoes with a small amount of chopped jalapeño to mimic the flavor.