WHAT’S FOR DINNER?
Walking Taco Casserole
Array/5
COOK TIME
30 min
TOTAL TIME
45 min
SERVINGS
6-8 servings
If you love the crunchy, cheesy, flavor-packed taste of a walking taco, this easy Walking Taco Casserole recipe is about to be your new favorite dinner! This hearty, one-pan meal is loaded with seasoned beef, rice, melty cheese, and, of course, plenty of Fritos for that satisfying crunch. Perfect for busy nights, just top it with all your favorite taco fixings and dig in!
Well, my midwestern is definitely going to be showing on this one, but that’s ok with me! If you know what a walking taco is, then you also know it’s so good and also weird unless you grew up with it like I did.
Walking Taco vs Frito Pie
These two dishes are definitely related, but they have some key differences. A walking taco is all about convenience. You take a small bag of Fritos or Doritos, cut it open, and load it up with seasoned taco meat, cheese, lettuce, and other toppings. It’s a perfect single-serving meal that is often found at fairs, concession stands, and tailgates, where you can pile in your favorite taco toppings, shake it up, and dig in with a fork.
Frito pie, on the other hand, has more of a Southwestern vibe and is usually served in a bowl or baked in a casserole dish. Instead of a quick mix-and-eat approach, it usually has a heartier layer of chili or taco-seasoned meat poured over Fritos, topped with cheese, and sometimes baked until everything gets melty and delicious. So while both dishes give you that perfect mix of crunchy, cheesy, and savory goodness, walking tacos are made for eating on the move, while Frito pie is the hearty, sit-down version. Either way, you really can’t go wrong!
I would say that my walking taco casserole with fritos is the best of both worlds. It takes all the flavors and fun of a walking taco but turns it into a baked casserole that’s perfect for feeding a family. You still get that crunchy Fritos texture, the savory taco-seasoned beef, and all the toppings you love, just in a warm, melty dish that comes together in one pan. Whether you grew up with walking tacos or are just discovering them, this casserole is a delicious way to enjoy the classic flavors in a new way!
Ingredients
Olive oil – Helps cook the beef and onions to help render out their natural flavors.
Ground beef – The hearty, protein base of the casserole that soaks up all the taco seasoning and sauce. You can swap it for ground turkey or chicken if you want a lighter option.
Onion – Adds a bit of sweetness and depth to the dish while helping build layers of flavor in the beef mixture. Dice it finely.
Kosher salt – Enhances all the flavors in the dish.
Taco seasoning – A mix of spices like cumin, chili powder, and paprika that gives this casserole its signature taco taste. You can use a store-bought packet or make your own blend.
Paprika – Adds a subtle smoky, slightly sweet flavor that complements the taco seasoning.
Garlic powder – Brings a mellow, garlicky punch that blends perfectly into the sauce and beef.
Red enchilada sauce – Adds a mild heat, tanginess, and rich depth to the casserole. Use mild or hot.
Beef broth – Helps cook the rice and infuses it with extra flavor. Chicken or vegetable broth works too.
Green chiles – A little pop of heat and tang that makes this casserole even better. If you love spice, go for hot green chiles, but mild ones work great for a more balanced flavor.
Rice – Gives the casserole structure. White rice works best since it absorbs the flavors quickly.
Sour cream – Adds creaminess and a slight tang that helps balance out the bold spices. Stirring it in at the end makes the casserole extra rich and delicious.
Fritos – The crunchy, salty topping that soaks up just enough sauce to get slightly soft but still adds the perfect texture.
Shredded Colby Jack cheese – Melts well into the casserole, making it extra gooey and delicious. You can swap it for cheddar, pepper jack, or a mix of cheeses.
Toppings (lettuce, sour cream, tomatoes, salsa, cilantro, jalapeños) – The fun part! Load up your plate with fresh, cool toppings to balance out the flavors and textures.
How To Make Walking Taco Baked Casserole
Cook the beef and onions: In a large, oven-safe pot with a lid, heat the olive oil over medium-high heat. Add the ground beef and diced onion, breaking up the meat as it cooks. Stir occasionally until the beef is fully browned and the onions are soft and translucent. Reduce the heat to medium, then stir in the taco seasoning, paprika, garlic powder, and kosher salt. Let it cook for another minute to help the spices soak in.
Add the liquids and rice: Pour in the red enchilada sauce, beef broth, and green chiles, then stir to combine. Add the rice, mixing it in so it’s fully submerged in the liquid. Bring the mixture to a boil, then reduce the heat to low. Cover with a lid and let it simmer for 20-30 minutes or until the rice has absorbed most of the liquid.
Preheat the oven: While the rice is cooking, preheat the oven to 400°F to get it ready for baking.
Stir in the sour cream: Once the rice is tender and most of the liquid is absorbed, turn off the heat. Stir in the sour cream until fully incorporated.
Layer the cheese and Fritos: Sprinkle half of the shredded Colby Jack cheese over the casserole, then add a generous layer of Fritos on top. Finish with the remaining cheese to create a melty, crunchy topping.
Bake, top, and serve: Transfer the pot to the preheated oven and bake for about 10 minutes or until the cheese is fully melted and bubbly. Remove from the oven and let the casserole sit for about 5 minutes to set. Serve warm with your favorite toppings. Enjoy!
Expert Tips
Use a heavy-bottomed pot. A sturdy, oven-safe pot like a Dutch oven helps distribute heat evenly and can easily go into the oven after cooking on the stove.
Let the spices cook for a minute. After adding the spices, give them a minute to toast in the pan before adding the liquids.
Rinse the rice before adding it. A quick rinse under cold water removes excess starch, helping the rice cook evenly and keeping the casserole from getting too thick or gummy.
Stir in the sour cream off the heat. Mixing in sour cream while the pot is still too hot can cause it to separate. Let the heat settle for a minute before stirring it in for a smooth, creamy texture.
Use freshly shredded cheese. Pre-shredded cheese contains anti-caking agents that can make it less melty. Grating cheese from a block melts more smoothly.
Layer the Fritos right before baking. Letting them sit too long before the casserole goes into the oven can make them soggy. Adding them just before baking keeps them crisp and crunchy.
Watch for bubbling cheese. The casserole is ready to come out of the oven when the cheese is fully melted and starting to bubble around the edges.
Let it rest before serving. Giving the casserole five minutes to sit helps everything set up.
Ways To Customize
Meats: Ground turkey, shredded chicken breast, chorizo, black beans or lentils, ground pork.
Sauces: Green enchilada sauce, salsa, queso dip, taco sauce, chipotle sauce.
Toppings: Avocado or guacamole, pickled red onions, hot sauce, Cotija or queso fresco, sliced olives, diced red onions, crumbled bacon, pico de gallo, shredded Monterey Jack cheese, sour cream, chopped fresh cilantro, lime wedges, sliced radishes, jalapeño slices, crispy fried onions, shredded cabbage, crumbled tortilla chips, roasted corn, diced bell peppers, refried beans, Greek yogurt (as a sour cream substitute).
Chips: Doritos (Nacho Cheese or Cool Ranch), tortilla chips, cheese crackers, Chili Cheese Fritos, pita chips.
Storing & Reheating
Storing: Let cool, then store any leftovers in an airtight container in the refrigerator for up to 4 days. The casserole can also be frozen in an airtight container. However, the Fritos will be soggy when thawed. Remove them before freezing, if possible, and add them before reheating.
Reheating: Reheat in the oven at 350°F for about 15 minutes or until warmed through. Add fresh Fritos and toppings after reheating to bring back the crispy texture.
FAQ
Can I make this casserole ahead of time?
Yes, prepare everything up to the baking step, then cover and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 20 minutes, then bake as directed.
What type of rice works best for this recipe?
White rice, such as long-grain or jasmine, cooks quickly and absorbs the flavors well. Brown rice can be used, but it will require extra liquid and a longer cooking time.
Can I make this recipe without enchilada sauce?
You can replace the enchilada sauce with salsa, taco sauce, or even a combination of tomato sauce and a little extra seasoning for a similar flavor.
How do I keep the Fritos from getting soggy?
Add the Fritos just before baking and wait until serving to add any extras on top. If storing leftovers, keep extra Fritos separate and add fresh ones when reheating.
Can I make this casserole in a slow cooker?
Brown the beef and onions first, then transfer everything except the Fritos and cheese to the slow cooker. Cook on low for 4-5 hours, then add the Fritos and cheese in the last 15 minutes before serving.
What’s the best way to serve this?
Set up a taco bar with different toppings so everyone can customize their portion. Keep extra Fritos on the side for crunch and offer options like guacamole, salsa, and jalapeños.
More Hearty Casserole Recipes
Twice Baked Potato Casserole
Whipped Cottage Cheese Breakfast Casserole
Zucchini and Sausage Stovetop Casserole
Print
Walking Taco Casserole
All the best stuff from a walking taco (if you know, you know) in an easy, one pot casserole. A delicious and easy dinner everyone will love!
Ingredients
2 Tablespoons olive oil
1 pound ground beef
1 onion, diced
1 teaspoon kosher salt
1 packet taco seasoning
1 teaspoon paprika
1 teaspoon garlic powder
1 3/4 cup red enchilada sauce
2 cups beef broth
1 small can green chiles
1 cup rice
1/2 cup sour cream
Fritos
1–2 cups shredded Colby Jack cheese
Toppings: shredded lettuce, sour cream, tomatoes, salsa, cilantro, jalapeños
Instructions
- In a large pot that is oven safe and has a lid on medium/high heat, add the oil to heat up. Add the ground beef and chopped onions.
- Once ground beef is cooked through, turn the heat to medium. Add the taco seasoning packet, garlic powder, paprika and salt. Stir together.
- Next, add the enchilada sauce, broth, green chiles and rice. Stir and then bring the whole thing to a boil. Place the lid on the pot, turn the heat to low and let cook for 20-30 minutes.
- Preheat the oven to 400 degrees.
- Once the rice has absorbed a lot of the liquid, turn heat off and then add in the sour cream and stir again.
- Sprinkle about half the shredded cheese over the top, then add a layer of Fritos and then another layer of shredded cheese.
- Place the pot in the oven and bake for about 10 minutes. Once cheese is all melty, remove from the oven. Let sit about 5 minutes to set.
- Serve up and add your favorite toppings! Enjoy!
Notes
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2 Responses
Hi, Laura. Amy’s mom here. My mouth is watering for this. But I am now at a senior living facility where I go to the dining room every day I still like cooking and watching the food channel and seeing what you have to say, but my RA bent-up fingers make cooking difficult. I am so happy for your success. congratulations on your creativity. ♥️😘😍👌🤙Martha Hildreth
Hi Martha! So great to hear from you! Thank you so much for the kind words. I love cooking too, trying to enjoy doing it now because I know it won’t be like this forever. Hope you are doing well! Laura