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Walking Taco Casserole: A Cheesy Beef Taco Casserole for Busy Nights
Jessica

Walking Taco Casserole

A cheesy baked casserole made with seasoned ground beef, black beans, salsa, corn chips, and fresh taco toppings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican-inspired
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 yellow onion finely diced
  • 2 cloves garlic minced
  • 1 pound lean ground beef
  • 2 tablespoons taco seasoning
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 cup salsa mild or medium
  • 1 can black beans drained and rinsed
  • 4 ounces cream cheese softened and cubed
  • 2 cups Mexican-blend cheese shredded
  • 4 cups corn chips lightly crushed
  • 2 cups lettuce shredded
  • 1 large tomato diced
  • 1/4 cup jalapenos sliced, optional
  • sour cream, avocado, and cilantro for serving

Equipment

  • Large skillet
  • 9-by-13-inch baking dish
  • Wooden spoon
  • Measuring spoons

Method
 

  1. Cook the aromatics: Heat olive oil in a skillet over medium heat. Cook onion for 3 to 4 minutes, then add garlic for 30 seconds.
  2. Brown the beef: Add ground beef and cook until browned and no longer pink. Drain excess grease if necessary.
  3. Build the filling: Stir in taco seasoning, cumin, smoked paprika, salsa, and black beans. Simmer for 3 minutes.
  4. Add creaminess: Lower the heat and stir in cream cheese until smooth. Mix in 1 cup of shredded cheese.
  5. Assemble: Transfer the filling to a greased 9-by-13-inch baking dish. Top with corn chips and the remaining cheese.
  6. Bake: Bake at 375°F for 12 to 15 minutes, until bubbling and golden around the edges.
  7. Serve: Rest for 5 minutes, then add lettuce, tomato, jalapenos, sour cream, avocado, and cilantro.

Notes

  • Add chips just before baking for the best crunch.
  • Keep fresh toppings off the casserole until serving.
  • Store leftovers for up to 3 days in the refrigerator.