Baked walking taco casserole is an easy Mexican recipe for a quick weeknight dinner your family will love! Easy to bake and on the table in less than 30 minutes!
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Mexican dinners are some of our favorite meals. Recipes like chicken tacos, homemade taquitos, or carne asada are usually on our weekly meal rotation for dinner!
Walking taco casserole is one of those family-favorite Mexican recipes when we are looking for something yummy and fast!
Seasoned ground beef with enchilada sauce, creamy cheese, and crunchy Fritos makes Taco Tuesday the best day of the week!
Need easy weeknight dinner recipes like this one? Try chicken enchiladas, or check out these make-ahead meals to make mealtime even faster.
Why This Recipe Works
- Family-friendly and works for picky eaters.
- Great for camping, tailgating, sporting events, parties, and Cinco de Mayo.
- Only 5 ingredients!
- Customizable - use your favorite taco toppings.
- One pot means easy cleanup.
- Quick and easy to make in less than 30 minutes.
- It can be made healthy, gluten-free, and Weight Watchers-friendly.
Ingredients You Need to Make This Recipe
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
My favorite enchilada sauce is the bottled version from Trader Joe's. You could also use taco seasoning or homemade taco seasoning mix.
Full-fat cream cheese or low-fat Neufchatel cheese will both work in this walking taco bake.
Corn chips provide a delicious crunchy layer. You could also use Fritos, nacho Doritos or even tortilla chips. I like the corn chips for the best crunch.
Crock Pot taco meat, ground turkey, or ground chicken all work in this recipe.
How to Make This Recipe
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
- Begin by crushing up your chips and layering a casserole dish.
- Mix cooked ground meat with enchilada sauce and cream cheese.
- Layer with shredded cheese and repeat layers if necessary. Bake at 350F for 15-20 minutes.
- Allow the casserole to sit for 5 minutes before serving it with your favorite toppings.
Topping and Customization Ideas
Make with black beans and corn or pinto beans for extra fiber.
Ideas for veggie toppings include lettuce, tomato, olives, jalapeno peppers, bell peppers, corn, Rotel, salsa, pico de Gallo, and guacamole.
Cheese like melty Monterey Jack or cheddar cheese work well.
Sour cream or Greek yogurt provides a creamy and cooling taste.
Storage, Make-Ahead, and Reheating Tips
Storage: Store without the toppings for up to 4 days in an airtight container in the fridge. Corn chips will lose their crunch as the casserole is stored and reheated.
Make-ahead: Cook ground meat up to two days ahead. Remove from the fridge 30 minutes before baking to allow the meat mixture to come to room temperature.
Reheat instructions: I definitely recommend eating this walking taco casserole the day you make it. However, if you eat leftovers, you can reheat them in the microwave, but remove the toppings first.
Serve walking taco bake in a bowl topped with your favorite taco toppings.
Expert Tips
- Healthier, lightened-up version: Use ground turkey instead of ground beef and Neufchatel cheese instead of cream cheese.
- Keto: Swap out corn chips for pork rinds and use a low-carb enchilada sauce.
- Vegetarian: Use black beans or pinto beans and rice in place of ground meat.
- Double the recipe for a crowd and bake in a 9X13 baking dish.
- Want to see this recipe made? Check out the video on Youtube!
Recipe FAQs
Walking taco casserole is a baked casserole version of walking tacos.
Walking tacos are easy, portable tacos. Toppings like meat, cheese, and other taco toppings go on top of individual-sized bags of corn chips, tortilla chips, Fritos, or Doritos.
A taco uses a shell and places the taco ingredients in the shell.
A walking taco uses an individually-sized bag of chips (generally Fritos, Doritos, or corn tortilla chips) and places the taco ingredients on top.
I've found the walking taco bake to be very filling by itself. If you would like to serve a side with it, I recommend something light like corn salad, chips and salsa, black beans, or a side of sweet potatoes.
I don't recommend freezing it as the moisture will cause the chips to become mushy.
I am a native Pittsburgher and we have walking tacos at any kid/school-related function and even at our favorite taco restaurant. A Mexican walking taco is also called Frito pie in some parts of the United States.
Related Recipes
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Walking Taco Casserole with Enchilada Sauce and Cream Cheese
Equipment
Ingredients
- 1 lb ground turkey
- 10 oz enchilada sauce
- 4 cups organic corn chips
- 1 cup shredded cheese
- 2 oz light cream cheese softened
Instructions
- Cook ground turkey in a skillet over medium heat, breaking it up with a spatula. Cook turkey until no longer pink.1 lb ground turkey
- Add cooked ground turkey, enchilada sauce and softened light cream cheese to a bowl to combine.10 oz enchilada sauce, 2 oz light cream cheese
- Layer 2 cups of crushed organic corn chips on the bottom of a casserole dish. Layer with turkey, then ½ cup of cheese. Repeat layers.4 cups organic corn chips, 1 cup shredded cheese
- Bake at 350F for 15-20 minutes or until hot and bubbly.
Notes
- Storage Tips: Store without toppings for up to 4 days in an airtight container in the fridge. Corn chips will lose their crunch as the casserole is stored and reheated.
- Make ahead: Cook beef up to two days ahead. Remove from fridge 30 minutes before baking to allow the meat mixture to come to room temperature.
- Reheat instructions: I definitely recommend eating this dish the day you make it. However, if you eat leftovers, you can reheat them in the microwave, but remove toppings first.
- Double the recipe for a crowd and bake in a 9X13 baking dish.
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Marc says
One of my favorite meals!
Lyndsey says
Family friendly for sure!