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–+ servings
Delicious Walking Taco Casserole served in a colorful dish
Serine Milo

Walking Taco Casserole

A comforting and flavorful casserole layered with seasoned beef, corn, and crispy chips, perfect for family dinners or gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef (or turkey, chicken, or a plant-based substitute) Choose your preferred meat or substitute.
  • 1 packet taco seasoning Standard seasoning packet.
  • 1 cup corn (frozen or canned, drained)
  • 1 can black beans (15 oz, drained and rinsed; optional) Adds texture and protein, can be omitted.
  • 1 cup salsa Choose your favorite heat level.
  • 2 cups shredded cheese (cheddar and Monterey Jack) Adjust cheese based on preference.
  • 1 bag tortilla chips (around 10-12 oz) Select your favorite style.
Optional Toppings
  • diced tomatoes
  • jalapeños
  • sour cream
  • avocado
  • chopped green onions

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Brown the ground beef in a large skillet over medium heat until fully cooked, ensuring no pink remains.
  3. Drain off any excess fat, then sprinkle in the taco seasoning, stirring until well-combined and fragrant.
  4. Stir in the corn and black beans (if using).
  5. Pour in the salsa and stir to combine all ingredients.
Assembly
  1. In a large baking dish, spread half of the tortilla chips at the bottom.
  2. Pour the beef and veggie mixture over the chips, spreading it evenly.
  3. Sprinkle about a cup of shredded cheese on top.
  4. Add the remaining tortilla chips on top, then cover with the rest of the cheese.
Cooking
  1. Bake in the preheated oven for about 20-25 minutes until the cheese is bubbly and golden brown.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 50gProtein: 30gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 8gSugar: 4g

Notes

This casserole can be made ahead of time and refrigerated for up to 24 hours before baking. It's also freezable once cooled, for up to three months.

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