Walking Taco Casserole with Beef, Beans and Corn

Walking Taco Casserole

Walking taco casserole turns taco-seasoned beef, beans, corn, tomatoes, corn chips, and melted cheese into a scoopable dinner. A brief simmer thickens the filling before it goes over the chips, so the casserole stays saucy rather than watery. Chips beneath the filling soften as they bake; those near the top and edges keep more texture. Serve extra chips on the side for crunch, and add the green onions after baking.

Ingredients for Walking Taco Casserole

• 1 teaspoon neutral cooking oil, as needed
• 1/2 medium yellow onion, finely diced (about 75g)
• 1 pound lean ground beef (450g)
• 1 (1-ounce) packet taco seasoning (28g)
• 1 (10-ounce) can diced tomatoes with green chiles, with juices (280g)
• 1 (15-ounce) can black or pinto beans, drained and rinsed (425g can)
• 1 cup corn kernels, drained if canned (165g)
• 5 ounces sturdy corn chips, divided (140g)
• 2 cups shredded Mexican-style cheese blend (220g)
• 2 green onions, thinly sliced

Optional for serving: sour cream, salsa or pico de gallo, and extra corn chips.

How to Make Walking Taco Casserole

1. Preheat the oven: Heat the oven to 350°F (175°C). Have a 9-by-13-inch baking dish ready; lightly grease it if desired.
2. Brown the beef: Heat the oil in a large skillet over medium heat, using it only if the skillet needs it. Add the onion and beef. Cook for 7 to 9 minutes, breaking up the meat and stirring, until no pink remains. Drain excess fat if needed.
3. Thicken the filling: Stir in the taco seasoning, tomatoes with their juices, drained beans, and corn. Simmer over medium-low heat for 5 to 7 minutes, stirring occasionally, until hot and cohesive. It should be saucy, with no pool of liquid in the skillet.
4. Assemble: Spread about half the chips across the bottom of the baking dish. Spoon the filling over them, then scatter the remaining chips across the surface and near the edges. Assemble shortly before baking so the chips do not sit in the filling.
5. Bake: Scatter the cheese over the filling and chips, leaving a few chips visible near the edges. Bake uncovered for 15 to 20 minutes. Start checking at 15 minutes; stop when the filling is hot throughout and the cheese is melted and bubbling around the edges. A cold make-ahead filling may need longer than a warm one.
6. Rest and serve: Let stand for about 5 minutes, then scatter the green onions over the top. Scoop portions from the baking dish and offer any other toppings separately.

How to Manage the Corn Chip Texture

Chips under the filling absorb moisture and soften; baking longer will not make them crisp again. The brief bake and exposed top chips provide some texture, while chips served separately stay crunchiest. If the filling looks soupy before assembly, simmer it a little longer rather than letting the chips absorb the extra liquid.

Toppings and Easy Swaps

Ground turkey or chicken can replace the beef; cook until no pink remains and drain excess liquid or fat as needed. Cheddar, Monterey Jack, or pepper jack can replace the cheese blend. Keep sour cream, salsa, lettuce, and avocado on the side rather than adding them to the hot casserole; green onions are the garnish added after baking.

For another baked taco-style dinner, try this Taco Casserole with Ground Beef.

Make-Ahead, Storage, and Reheating

For advance prep, cook the filling and refrigerate it separately from the chips and toppings. Assemble close to baking time. The cooked filling can also be frozen separately for up to about 3 months; thaw it overnight in the refrigerator, then assemble with fresh chips and cheese. Freezing the assembled casserole is less suitable if chip texture matters.

Cool leftovers and refrigerate in an airtight container or tightly covered dish for 3 to 4 days. Reheat individual portions in the microwave until hot, or loosely cover the baking dish and warm it in a 350°F oven until heated through. Stored chips will be soft; add fresh chips after reheating for crunch.

Nutrition

Approximate nutrition per serving, based on 1/8 of the casserole: 370 calories, 23g protein, 20g fat, and 26g carbohydrates. Approximate nutrition per 100g: 205 calories, 13g protein, 11g fat, and 14g carbohydrates. Values vary with the brands used, how much fat is drained, and the weight of the finished casserole.