Introduction
“Walking tacos” are usually served by pouring taco meat and toppings right into a bag of chips.
This casserole keeps that same vibe—taco filling + crunchy chips + all the toppings—but turns it into a
warm, melty, shareable bake. It’s also super flexible: swap the protein, add heat, sneak in veggies,
or set up a toppings bar so everyone builds their perfect plate.
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Ingredients
Casserole base
1 lb (450 g) ground beef (or ground turkey)
1 small onion, diced (optional but recommended)
2–3 cloves garlic, minced (optional)
1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
1/2 cup (120 ml) water (or broth)
1 cup (240 g) salsa (mild/medium/hot)
1 can (15 oz / 425 g) black beans, drained and rinsed
1 cup corn (frozen or canned, drained)
2 cups (200 g) shredded cheddar or Mexican blend cheese, divided
3–4 cups crushed tortilla chips or Fritos (keep some bigger pieces for crunch)
Optional add-ins
1 can (4 oz) diced green chiles
1/2 tsp cumin or smoked paprika (extra depth)
1/4 tsp cayenne or chili flakes (heat)
1 cup diced bell pepper or zucchini (sneaky veggies)
Toppings (serve fresh after baking)
Shredded lettuce
Diced tomatoes or pico de gallo
Sliced jalapeños
Sour cream or Greek yogurt
Guacamole or sliced avocado
Chopped cilantro
Green onions
Hot sauce or extra salsa
Baking dish: 9×13-inch (or similar 3-quart dish)
Instructions
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