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Walking Taco Casserole is a fun, flavorful, and less messy twist on classic “Walking Tacos.” Filled with layers of crunchy Doritos and Frito corn chips (yay!), seasoned ground beef, and homemade nacho cheese sauce, it’s the perfect crowd-pleasing casserole and easy weeknight dinner recipe.
What are Walking Tacos?
Walking tacos are a fun and customizable twist on classic ground beef tacos. They typically consist of taco meat, shredded iceberg lettuce, diced tomatoes, shredded cheese, salsa, sour cream, and hot sauce, served directly in a small bag of Doritos or Fritos chips. The idea is to stuff a single-serving bag of chips with all of your favorite fillings and then eat directly from the bag using a fork—hence the name “walking taco.”
I grew up eating walking tacos at least once a month, but they weren’t called “walking tacos,” and we didn’t eat out of the chip bag. My mom, born and raised in Iowa, just called it “taco salad.”
This casserole version of walking tacos is neither salad nor eaten out of single-serving aluminum bags. I skipped the beans this time (although, please, add a can if you’d like) and swapped regular shredded cheese for homemade nacho cheese. This casserole is delicious and so flavorful! It’s perfect for sharing with friends and family.
Key Ingredients and Substitutions
Find the printable recipe with measurements in the recipe card below.
- Ground beef: I prefer this recipe with lean ground beef since there is so much going on. You can substitute the meat with ground turkey or ground chicken for a “lighter” dish.
- Chicken broth: The cooked beef is simmered with chicken broth and taco seasoning. The chicken broth helps distribute the seasoning and prevents the meat from becoming dry.
- Taco seasoning: Feel free to use your favorite store-bought taco seasoning or make your own homemade taco seasoning. Store-bought versions can be a little sneaky with the heat, so test the spice level before adding it to the entire recipe.
- Nacho cheese sauce: We’re smothering this walking taco casserole in a homemade creamy nacho cheese sauce. It’s super easy to make. All you need is butter and all-purpose flour (for the roux), milk, chili powder, salt, cheddar cheese, and Monterey Jack cheese. In case you’re wondering, no, my mom did not drizzle our taco salads with nacho cheese sauce. Ha!
- Fritos and Doritos: The Fritos can be substituted for tortilla chips if desired. You can also use just one type of chip. Note, however, that Fritos have a unique corn flavor that you’ll miss out on if you use just Dorito chips.
- Toppings: I’ve included shredded iceberg lettuce, diced tomato, red onion, sour cream, and hot sauce. Additional toppings include avocado or guacamole, pico de gallo, black olives, pickled jalapeños, and green onions.
How to Make Walking Taco Casserole
1. Preheat the oven to 350 degrees Fahrenheit and spray a large 9×13-inch baking dish with non-stick cooking spray.
2. Brown and season the meat: Add the ground beef to a large skillet set over medium-high heat. Crumble and brown the meat until cooked, then drain and discard the excess grease. Stir the chicken broth and taco seasoning into the meat. Cook until the broth is evaporated, then remove it from the heat and set aside for later.
3. Make the nacho cheese sauce: Melt the butter in a large saucepan set over medium heat. Once melted, whisk in the flour and cook (whisking continuously) until golden, about 2-3 minutes. Slowly whisk in the milk. Bring to a gentle simmer, whisking the entire time. Cook until thickened (do not overheat!), then remove from heat and stir in the cheddar and Monterrey Jack cheese a handful at a time until melted.
Pro Tip: Shredding your own cheese guarantees better texture, flavor, and melting quality. While convenient, bagged cheese is coated with anti-caking agents, which affect the way the cheese melts, often resulting in a grainy texture. Use a box grater with different-sized shredding holes to control the size of your shreds.
4. Assemble: Layer the chips in the bottom of your 9×13-inch baking dish. Evenly spoon the beef over the chips and pour the cheese sauce over the top.
5. Bake: Bake for 15-20 minutes or until golden and bubbly around the edges. Remove from the oven and let it cool for 10 minutes.
6. Top and Serve: Top with lettuce, tomato, onion, sour cream, and hot sauce, or serve with your favorite taco toppings. Garnish with freshly sliced green onions, if desired.
Storage and Reheating
Allow the leftovers to cool completely before covering the casserole dish with plastic wrap or transferring them to an airtight container. They can be stored in the refrigerator for up to 3-4 days. To freeze, place leftovers in a freezer-safe airtight container and store them in the freezer for up to 3 months. Note: the cheese sauce may change consistency slightly after thawing and reheating.
Thaw frozen leftovers in the refrigerator overnight before reheating in the oven or microwave.
Cooking Tools for this Recipe
Check out all of my kitchen essentials. (Amazon affiliate links*)
- 9×13-inch Casserole Dish
- Large skillet – I love my Lodge enameled cast iron skillet or stainless steel skillet.
- Saucepan to make the nacho cheese sauce. I like how this one has a double-sided pour spout.
- Box cheese grater for freshly shredded cheese.
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More Amazing Casseroles
- Cowboy Casserole
- King Ranch Chicken Casserole
- Cheeseburger Casserole
- Dump and Bake Meatball Casserole
- Crack Chicken Casserole
- Cheeseburger Casserole
BROWSE all of my delicious CASSEROLE RECIPES.
Walking Taco Casserole Recipe
Ingredients
- 1 pound lean ground beef
- ¼ cup chicken broth, or beef broth
- 2 tablespoon taco seasoning, homemade or store-bought
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- 2 cup milk, at least 2%
- ½ teaspoon chili powder
- ½ teaspoon salt
- 1 cup cheddar cheese, freshly shredded
- 1 cup Monterey Jack chees, freshly shredded
- 2 cups Frito corn chips
- 2 cups Doritos, crushed slightly
- 2 cups iceberg lettuce, thinly sliced
- 1-2 Roma tomatoes, seeds removed and diced
- ½ red onion, diced
- sour cream or table crema, for serving
- hot sauce or salsa, for serving
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a large 9×13-inch baking dish with non-stick cooking spray.
- Add the ground beef to a large skillet set over medium-high heat. Crumble and brown the meat until cooked, then drain and discard the excess grease.
- Stir the chicken broth and taco seasoning into the meat. Cook until the broth is evaporated, then remove it from the heat and set aside for later.
- Melt the butter in a large saucepan set over medium heat. Once melted, whisk in the flour and cook (whisking continuously) until golden, about 2-3 minutes.
- Slowly whisk in the milk. Bring to a gentle simmer, whisking the entire time. Cook until thickened (do not overheat!).
- Remove from heat and stir in the cheddar and Monterrey Jack cheese a handful at a time until melted.
- To assemble, layer the chips in the bottom of your 9×13-inch baking dish. Evenly spoon the beef over the chips and pour the cheese sauce over the top.
- Bake for 15-20 minutes or until golden and bubbly around the edges. Remove from the oven and let it cool for 10 minutes.
- Top with lettuce, tomato, onion, sour cream, and hot sauce, or serve with your favorite taco toppings. Garnish with freshly sliced green onions, if desired.
Notes
- Leftovers can be stored in the refrigerator for up to 3-4 days or freezer for up to 3 months.
- Additional toppings include avocado or guacamole, pico de gallo, black olives, pickled jalapeños, and green onions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
