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I’m a big fan of walking tacos, but they’re kind of tedious to make. This walking taco casserole brings all the great flavor of classic walking tacos to an easy-to-assemble casserole that feeds a crowd. Naturally gluten-free, this Mexican-inspired casserole is full of flavor and texture. It’s fun for the whole family!
Walking Taco Casserole Recipe
I may always be eating tacos, but I’m not always walking. This walking taco casserole is an easy way for me to get the flavor of my favorite on-the-go snack from the comfort of my own kitchen. This casserole is naturally gluten-free (provided you check the taco seasoning and tortilla chip ingredients carefully!) and egg-free, and it can easily be made dairy-free too!
Ingredients
- Canola Oil: Helps the onion and garlic cook without burning.
- Onion and Garlic: Create a savory base of flavor for the beef.
- Ground Beef: Use lean ground beef for the best results. I used 90% lean. If using a higher-fat ground beef, make sure to drain off any excess fat before continuing.
- Taco Seasoning: Adds classic Mexican flavor to this casserole.
- Black Beans: Canned black beans are an easy way to add bulk to this casserole.
- Salsa: Use your favorite store-bought salsa to add moisture to this casserole.
- Corn Chips: Create crunchy layers. Doritos (only the toasted corn flavor!), plain tortilla chips, or Fritos all work well.
- Cheddar Cheese: Melts to create a gooey topping for the casserole. For a dairy-free option, use dairy-free shredded cheese.
Step by Step Instructions
- Preheat your oven to 350°F.
- In a large skillet, heat the canola oil over medium heat. Sauté the diced onion until softened, about 5 minutes. Add the minced garlic and continue cooking for an additional minute, until fragrant. (pic 1)
- Add the ground beef to the skillet and cook until browned. Sprinkle the taco seasoning over the browned beef and stir well. (pic 2)
- Stir in the black beans and salsa until well combined. Cook for an additional 2-3 minutes. (pic 3)
- Layer half of the corn chips on the bottom of a greased baking dish. Top with half of the beef and bean mixture, then sprinkle half of the shredded cheddar cheese over it. Repeat with another layer of corn chips, beef and bean mixture, and shredded cheddar cheese. (pics 4 & 5)
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Once out of the oven, sprinkle your favorite taco toppings over the casserole. Serve and enjoy! (pic 6)
Tips and Suggestions
- Don’t overcrowd the pan when browning the ground beef. This can steam the meat instead of searing it, resulting in less flavor. You may need to cook the beef in batches for optimal browning.
- This is a great recipe to use up stale chips since slightly stale chips hold their shape better.
- Bake the casserole just until the cheese is melted and bubbly and the chips are slightly softened. Overbaking can make the chips soggy.
Why Is It Called A Walking Taco?
Walking tacos get their name from their portability. The original dish consists of a single serving bag of corn chips topped with taco meat, cheese, and other toppings that’s eaten with a fork on the go. This casserole takes that concept and turns it into a cozy meal to enjoy at home.
Can I Use A Different Kind Of Cheese?
Absolutely! Feel free to experiment with different types of cheese according to your preference. Monterey Jack, pepper jack, or a Mexican blend would work well in this recipe.
How Do I Reheat This Casserole?
To reheat walking taco casserole, preheat your oven to 350°F. Transfer the casserole to an oven-safe dish if it’s not already in one, cover it loosely with aluminum foil, and bake for 10-15 minutes or until heated through. Alternatively, you can reheat individual portions in the microwave until hot.
Storage Instructions
Allow walking taco casserole to cool completely before transferring it to an airtight container or covering it tightly with plastic wrap and aluminum foil. Store it in the refrigerator for up to 3-4 days.
To freeze, allow the casserole to cool completely, then transfer it to an airtight container or freezer-safe bag. It can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
More Gluten-Free Dinner Recipes to Try!
- Gluten-Free Meatballs
- Gluten-Free Lasagna
- Gluten-Free Meatloaf
- Gluten-Free Fried Chicken
- Gluten-Free Empanadas
Walking Taco Casserole Recipe
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, such as Doritos, plain tortilla chips, or Fritos
- 2 cups shredded cheddar cheese
Optional Toppings
- Shredded lettuce
- Diced tomatoes
- Jalapeños
- Cilantro
- Sour Cream
- Salsa
Instructions
- Preheat your oven to 350°F.
- In a large skillet, heat the canola oil over medium heat. Sauté the diced onion until softened, about 5 minutes. Add the minced garlic and continue cooking for an additional minute, until fragrant.
- Add the ground beef to the skillet and cook until browned. Sprinkle the taco seasoning over the browned beef and stir well.
- Stir in the black beans and salsa until well combined. Cook for an additional 2-3 minutes.
- Layer half of the corn chips on the bottom of a greased baking dish. Top with half of the beef and bean mixture, then sprinkle half of the shredded cheddar cheese over it. Repeat with another layer of corn chips, beef and bean mixture, and shredded cheddar cheese.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Once out of the oven, sprinkle your favorite taco toppings over the casserole. Serve and enjoy!
Notes
- Don’t overcrowd the pan when browning the ground beef. This can steam the meat instead of searing it, resulting in less flavor. You may need to cook the beef in batches for optimal browning.
- This is a great recipe to use up stale chips since slightly stale chips hold their shape better.
- Bake the casserole just until the cheese is melted and bubbly and the chips are slightly softened. Overbaking can make the chips soggy.
- Nutritional information does not include optional toppings.
- To store: Wrap the casserole or place servings in airtight containers in the refrigerator for up to 4 days.
- To freeze: Transfer to an airtight container to store for up to 3 months.
- Mama says, “Always check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this dish and it tasted great! For some reason I found the meat mixture was insufficient so I’d double the meat mixture next time. Made it with tortilla chips but will try it with Fritos next time.