I’ve taken all the fun and flavor of a walking taco and turned it into a satisfying casserole that’s perfect for family dinners or casual gatherings. This layered dish is packed with seasoned beef, creamy cheese, crunchy chips, and fresh toppings, baked into one comforting, crave-worthy meal.

Why You’ll Love This Recipe

I love this casserole because it brings together the bold flavors of tacos in a no-fuss, bake-and-serve format. It’s quick to prep, fun to customize, and always a crowd-pleaser. Whether I’m feeding kids or a hungry group of adults, this one never fails to impress.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ground beef or ground turkey
taco seasoning
diced onions
salsa or Rotel (diced tomatoes with green chilies)
sour cream
shredded cheddar or Mexican blend cheese
crushed corn chips (Fritos or tortilla chips)
optional toppings: diced tomatoes, shredded lettuce, jalapeños, green onions, olives, hot sauce

directions

I start by browning the ground beef with diced onions in a large skillet over medium heat. Once fully cooked, I drain any excess grease.
I stir in taco seasoning and a splash of water, then let it simmer for a couple of minutes to absorb the flavor.
I mix in salsa or Rotel, then reduce the heat and stir in sour cream and half of the shredded cheese until everything is combined and creamy.
I spread a layer of crushed corn chips in the bottom of a greased casserole dish.
I pour the meat mixture over the chips and spread it evenly.
I sprinkle the rest of the cheese on top and bake at 375°F for about 15–20 minutes, until hot and bubbly.
Just before serving, I top the casserole with more crushed chips and any of my favorite taco toppings for that fresh, crunchy finish.

Servings and timing

Servings: Makes about 6 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I use black beans or refried beans to stretch the meat or make it vegetarian.
I switch up the chips—sometimes tortilla chips, sometimes Doritos for extra flavor.
I add corn, bell peppers, or chopped green chilies to the meat mixture.
I drizzle with queso or taco sauce before serving for added richness.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake in the oven at 350°F until warmed through or use the microwave. I add fresh toppings and chips after reheating to keep them crisp.

FAQs

Can I make this casserole ahead of time?

Yes, I prep the casserole up to the baking step, cover it, and refrigerate. I bake just before serving and add fresh toppings after.

Will the chips stay crispy in the casserole?

The base chips soften slightly but still add great texture. I always top with extra fresh chips after baking for crunch.

Can I use a different type of meat?

Absolutely. I use ground turkey, chicken, or even shredded rotisserie chicken depending on what I have.

How spicy is this recipe?

It’s mild as written, but I make it spicier by using hot salsa or adding jalapeños, chili powder, or pepper jack cheese.

What’s the best way to serve this?

I scoop it onto plates and let everyone add their own toppings—just like building a walking taco, but easier to manage at the table.

Conclusion

This walking taco casserole is one of my favorite ways to enjoy all the flavors of tacos with none of the mess. It’s fast, filling, and easy to personalize for picky eaters or spice lovers. Whether for weeknight dinners or potlucks, it’s always a big hit in my kitchen.