Walking Taco Casserole is a family friendly Mexican casserole that will be a weeknight dinner hit! Lightened up with healthier ingredients, this taco bake will give you all the flavor for less fat and calories! Done and on the table in 30 minutes!
Taco Tuesday is a tradition in our house! Sometimes it’s chicken tacos and sometimes it’s carne asada, but taco night is always a favorite! Walking taco casserole is one of our family’s favorite Mexican recipes when we are looking for something yummy and fast!
Why This Recipe Works
- Family Friendly: Kids love this recipe for taco night. It’s a fun recipe for camping, family gatherings, Cinco de Mayo – a party food your guests will love!
- Customizable: can be made with black beans or your choice of toppings such as lettuce, tomato, melty Monterey Jack or cheddar cheese, sour cream or Greek yogurt, olives, jalapeno peppers, guacamole, bell peppers, corn, Rotel salsa or pico de gallo and more!
- Easy cleanup: can be made in one pan or casserole dish.
- Fast: Quick & simple weeknight recipe to feed a crowd, fast! This recipe is on the table is just 30 minutes.
- Healthy Recipe Make Over: This taco bake is lightened up. Using ground turkey instead of ground beef and Neufchatel cheese instead of cream cheese makes this recipe a healthier version than the traditional recipe making it perfect for dietary preferences like Weight Watchers.
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.
- Ground turkey: You can use ground turkey or lean ground beef. I like to use ground turkey or chicken for a healthier option.
- Enchilada Sauce: My favorite enchilada sauce is the bottled version from Trader Joe’s. You could also use taco seasoning or your own favorite taco seasoning mix.
- Light Cream Cheese: You can also use Neufchatel cheese – as long as it’s lighter and a cream style cheese.
- Organic corn chips: I was able to find these at Trader Joe’s. You could also use Fritos, nacho Doritos or even tortilla chips. I like the corn chips for the best crunch.
How to Make This Recipe
This is a step by step walkthrough of how to cook this recipe. Exact times and temperatures are available in the recipe card at the bottom.
Begin by crushing up your chips and layering a casserole dish. Mix together cooked turkey meat with enchilada sauce and light cream cheese.
Layer with cheese and repeat layers if necessary. Bake at 350F for 15-20 minutes then allow to sit for 5 minutes before serving with your favorite toppings.
Expert Tips
- Storage Tips: Store without toppings for up to 4 days in airtight container in the fridge. Corn chips will lose their crunch as the casserole is stored and reheated.
- Make ahead: Cook beef up to two days ahead. Remove from fridge 30 minutes before baking to allow meat mixture to come to room temperature.
- Reheat instructions: I definitely recommend eating this dish the day you make it. However, if you eat leftovers, you can reheat in microwave, but remove toppings first.
- Double the recipe for a crowd and bake in a 9X13 baking dish.
- Make recipe low-carb or keto by swapping out corn chips for pork rinds.
- Want to see this recipe made? Check out the video on Youtube!
FAQs
Basically walking tacos are easy, portable tacos. Using corn chips, tortilla chips, Fritos or Doritos, you top the chips with meat, cheese and other toppings.
I am a native Pittsburgher and we have walking tacos at basically any kid/school related function as well as at our favorite taco restaurant. This recipe is also known as Frito pie in some parts of the country.
Walking Taco Casserole
Ingredients
- 1 lb ground turkey cooked
- 10 oz enchilada sauce
- 4 cups organic corn chips
- 1 cup shredded cheese
- 2 oz light cream cheese softened
Instructions
- Add cooked ground turkey, enchilada sauce and softened light cream cheese to a bowl to combine.
- Layer 2 cups of crushed organic corn chips on the bottom of a casserole dish. Layer with turkey, then ½ cup of cheese. Repeat layers.
- Bake at 350F for 15-20 minutes or until hot and bubbly.
Notes
- Storage Tips: Store without toppings for up to 4 days in airtight container in the fridge. Corn chips will lose their crunch as the casserole is stored and reheated.
- Make ahead: Cook beef up to two days ahead. Remove from fridge 30 minutes before baking to allow meat mixture to come to room temperature.
- Reheat instructions: I definitely recommend eating this dish the day you make it. However, if you eat leftovers, you can reheat in microwave, but remove toppings first.
- Double the recipe for a crowd and bake in a 9X13 baking dish.
