Easy Baked Walking Taco Casserole

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? 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

This is a step-by-step walkthrough of how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.

1. Begin by crushing up your chips and layering a casserole dish.
2. Mix cooked ground meat with enchilada sauce and cream cheese.
3. Layer with shredded cheese and repeat layers if necessary. Bake at 350F for 15-20 minutes.
4. 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!