Walking Taco Casserole
My walking taco casserole features seasoned ground beef, melty cheese, and tons of crunchy corn chips. Your favorite fair treat is now a super easy casserole perfect for weeknights.
"Walking tacos" are taco fixings dumped in a small bag of chips, particularly Fritos. They get their name from the fact that you don't need plates or forks to eat them - you can just tip the contents of the bag straight into your mouth! They're also called "tacos in a bag. Walking taco casserole is a similar creation. Rather than putting your ingredients in a chip bag, you put the chips in a baking dish. It's basically a reverse walking taco. It takes everything I love about the classic fair treats and turns them into an easy casserole. Serve with our queso blanco or mexican street corn for a real fiesta.
Ingredient Notes and Shopping Tips
- Ground Beef: I used 90% lean beef. If using a fattier variety, drain off any excess grease. You could also use cooked shredded chicken.
- Taco Seasoning: I used store bought, but homemade is great too.
- Fritos: I prefer regular Fritos, but my boyfriend swears by the chili cheese variety. You could also use Doritos like I did in my Doritos casserole.
- Green Chiles: These peppers are a milder version of jalapenos. They are sweet, but they have a subtle kick of heat, which offsets their heat. Look for these in the international aisle near the taco shells.
- Shredded Cheese: I used a Colby/Monterey Jack blend, but feel free to use your favorite.
Tips and Tricks
- Make-Ahead: You can prepare this recipe ahead of time as long as you follow one rule: Don't add the chips. Store the prepared casserole in the fridge for up to 24 hours. Bring to room temperature (never put a cold dish in the oven) and add the chips right before baking.
- Sprinkle leftovers with extra Fritos as we all know the crunch is the best part!
- No oven-safe skillet? Pour mixture into a 9x13 inch baking dish instead.
- Cover with foil: If your Fritos and cheese are cooking too quickly, cover with foil.
Still Thirsty? Follow Baking Beauty on Facebook, Pinterest, and Instagram so you don’t miss a recipe. Subscribe to our newsletter too!
More Quick Dinners We Love
📖 Recipe
📖 Recipe
Walking Taco Casserole
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Ingredients
- 1 Pound Lean Ground Beef
- 1 Sweet Onion Diced
- 4 Ounces Cream Cheese Softened
- 4.5 Ounce Can Diced Green Chiles
- 3 Cups Fritos
- 2 Cups Shredded Cheese Divided
- Lettuce, Tomato, and Sour Cream To Serve
Instructions
- Preheat oven to 350 degrees F.
- In a large skillet brown ground beef and onions until cooked through.
- Stir in half of the cheese, taco seasoning, green chiles, and cream cheese until well combined.
- Top with Fritos and remaining cheese. Bake for 20-25 minutes or until bubbly.
- Serve with lettuce, tomato, and sour cream if desired.
Notes
- Ground Beef: I used 90% lean beef. If using a fattier variety, drain off any excess grease. You could also use cooked shredded chicken.
- Fritos: I prefer regular Fritos, but my boyfriend swears by the chili cheese variety. You could also use Doritos.
- Green Chiles: These peppers are a milder version of jalapenos. They are sweet, but they have a subtle kick of heat, which offsets their heat. Look for these in the international aisle near the taco shells.
- Shredded Cheese: I used a Colby/Monterey Jack blend, but feel free to use your favorite.
- Make-Ahead: You can prepare this recipe ahead of time as long as you follow one rule: Don't add the chips. Store the prepared casserole in the fridge for up to 24 hours. Bring to room temperature (never put a cold dish in the oven) and add the chips right before baking.
- Sprinkle leftovers with extra Fritos as we all know the crunch is the best part!
- No oven-safe skillet? Pour mixture into a 9x13 inch baking dish instead.
- Cover with foil: If your Fritos and cheese are cooking too quickly, cover with foil.
Nutrition
My walking taco casserole features seasoned ground beef, melty cheese, and tons of crunchy corn chips. Your favorite fair treat is now a super easy casserole perfect for weeknights.
"Walking tacos" are taco fixings dumped in a small bag of chips, particularly Fritos. They get their name from the fact that you don't need plates or forks to eat them - you can just tip the contents of the bag straight into your mouth! They're also called "tacos in a bag. Walking taco casserole is a similar creation. Rather than putting your ingredients in a chip bag, you put the chips in a baking dish. It's basically a reverse walking taco. It takes everything I love about the classic fair treats and turns them into an easy casserole. Serve with our queso blanco or mexican street corn for a real fiesta.
Ingredient Notes and Shopping Tips
- Ground Beef: I used 90% lean beef. If using a fattier variety, drain off any excess grease. You could also use cooked shredded chicken.
- Taco Seasoning: I used store bought, but homemade is great too.
- Fritos: I prefer regular Fritos, but my boyfriend swears by the chili cheese variety. You could also use Doritos like I did in my Doritos casserole.
- Green Chiles: These peppers are a milder version of jalapenos. They are sweet, but they have a subtle kick of heat, which offsets their heat. Look for these in the international aisle near the taco shells.
- Shredded Cheese: I used a Colby/Monterey Jack blend, but feel free to use your favorite.
How To Make Walking Taco Casserole
- Brown Beef: Brown beef and onion.
- Season: Stir in seasoning, cheese, chilis, and cream cheese.
- Top: Top with more cheese and fritos.
- Bake: Bake until cheese is melted and casserole is cooked through.
Leftovers
- Storage: Store tightly covered in the fridge for up to 3 days.
- Reheat: Reheat in the microwave for around 1 minute until warmed through. You can also reheat it in the oven at 350 degrees for approximately 5 minutes or until heated through.
- Freezing: Freeze for up to 3 months.
Tips and Tricks
- Make-Ahead: You can prepare this recipe ahead of time as long as you follow one rule: Don't add the chips. Store the prepared casserole in the fridge for up to 24 hours. Bring to room temperature (never put a cold dish in the oven) and add the chips right before baking.
- Sprinkle leftovers with extra Fritos as we all know the crunch is the best part!
- No oven-safe skillet? Pour mixture into a 9x13 inch baking dish instead.
- Cover with foil: If your Fritos and cheese are cooking too quickly, cover with foil.
Still Thirsty? Follow Baking Beauty on Facebook, Pinterest, and Instagram so you don’t miss a recipe. Subscribe to our newsletter too!
More Quick Dinners We Love
Chicken Bacon Ranch Tater Tot Casserole
📖 Recipe
Walking Taco Casserole
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Ingredients
- 1 Pound Lean Ground Beef
- 1 Sweet Onion Diced
- 4 Ounces Cream Cheese Softened
- 4.5 Ounce Can Diced Green Chiles
- 3 Cups Fritos
- 2 Cups Shredded Cheese Divided
- Lettuce, Tomato, and Sour Cream To Serve
Instructions
- Preheat oven to 350 degrees F.
- In a large skillet brown ground beef and onions until cooked through.
- Stir in half of the cheese, taco seasoning, green chiles, and cream cheese until well combined.
- Top with Fritos and remaining cheese. Bake for 20-25 minutes or until bubbly.
- Serve with lettuce, tomato, and sour cream if desired.
Notes
- Ground Beef: I used 90% lean beef. If using a fattier variety, drain off any excess grease. You could also use cooked shredded chicken.
- Fritos: I prefer regular Fritos, but my boyfriend swears by the chili cheese variety. You could also use Doritos.
- Green Chiles: These peppers are a milder version of jalapenos. They are sweet, but they have a subtle kick of heat, which offsets their heat. Look for these in the international aisle near the taco shells.
- Shredded Cheese: I used a Colby/Monterey Jack blend, but feel free to use your favorite.
- Make-Ahead: You can prepare this recipe ahead of time as long as you follow one rule: Don't add the chips. Store the prepared casserole in the fridge for up to 24 hours. Bring to room temperature (never put a cold dish in the oven) and add the chips right before baking.
- Sprinkle leftovers with extra Fritos as we all know the crunch is the best part!
- No oven-safe skillet? Pour mixture into a 9x13 inch baking dish instead.
- Cover with foil: If your Fritos and cheese are cooking too quickly, cover with foil.
Walking tacos is such a great idea, so easy and clean up is a breeze!
My family's new favorite! So easy to make and really good!
This was easy to make, the whole thing came together super quickly, and it was fantastic! The combination of flavors made every bite so satisfying! It's officially in my go to weeknight dinner!
This is further proof that anything can and should be turned into a casserole. This is so good, and it's ridiculously easy.
Yaaas could not agree more! 🙂
I like the way everyone can prepare their own to dip how much they would like.
It is very easy to fix. Nice on the taste buds.
My kids loved this casserole! And it was so easy!
This casserole has all the ingredients that I like! Must make it!
This is really a great idea!! Everyone at my house enjoyed this! Would make it again this weekend! Thank you!
These will be perfect for through the week! My family is going to love these.
So great as an easy dinner option. Thanks for the tip about the chips!
Well, I know what I'm adding to Taco Tuesday next week! This looks delicous.