Walking Taco Casserole Recipe

Baked walking taco casserole in a large 9x13-inch baking dish topped with shredded lettuce, tomatoes, sour cream, and hot sauce.

5 from 3 votes

Walking Taco Casserole Recipe

This Walking Taco casserole is a fun, flavorful, and less messy twist on classic “Walking Tacos.” It's made with layers of crunchy Doritos and Frito corn chips, seasoned ground beef, yummy nacho cheese sauce, and finished with all of your favorite toppings. It's the perfect recipe for sharing with friends and family members year-round.

Prep Time20

Cook Time40

Total Time1

Course: Beef, Casserole, Dinner, Main Course

Cuisine: American

Keyword: Walking Taco Casserole, Walking Taco Casserole Recipe

Servings: servings

Author: Jessica Randhawa

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

US Customary - Metric

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