Walking Taco Casserole Dish: A Delicious Twist on a Classic Favorite

Walking Taco Casserole Dish is a delightful twist on the classic walking taco, bringing all the flavors of this beloved street food into a hearty, comforting casserole. As a fan of both tacos and casseroles, I was thrilled to discover this recipe that combines the best of both worlds. The origins of the walking taco can be traced back to fairs and festivals, where it became a convenient and portable meal option. This casserole version captures that same spirit, making it perfect for family gatherings or busy weeknights.

People love the Walking Taco Casserole Dish not only for its incredible taste but also for its delightful texture. The layers of seasoned ground beef, zesty taco seasoning, and gooey cheese create a mouthwatering experience that is hard to resist. Plus, it’s incredibly convenient to prepare, allowing you to whip up a satisfying meal in no time. Whether you’re serving it at a potluck or enjoying a cozy dinner at home, this dish is sure to become a favorite in your household!

Ingredients:

• 1 pound ground beef (or turkey for a lighter option)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning (about 1 ounce)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 1 can (10 ounces) diced tomatoes with green chilies
• 1 cup salsa (mild, medium, or hot based on your preference)
• 2 cups cooked rice (white or brown)
• 2 cups shredded cheddar cheese
• 1 bag (about 10 ounces) of corn tortilla chips
• 1 cup sour cream (optional, for serving)
• 1 avocado, diced (optional, for serving)
• Fresh cilantro, chopped (optional, for garnish)

Preparing the Meat Mixture

1. In a large skillet over medium heat, add the ground beef (or turkey). Cook until browned, breaking it apart with a spatula as it cooks, about 5-7 minutes.
2. Once the meat is browned, add the diced onion and minced garlic to the skillet. Sauté for another 3-4 minutes until the onion is translucent and fragrant.
3. Sprinkle the taco seasoning over the meat mixture. Stir well to combine, ensuring the meat is evenly coated with the seasoning.
4. Pour in the black beans, corn, diced tomatoes with green chilies, and salsa. Stir everything together and let it simmer for about 5 minutes, allowing the flavors to meld.

Preparing the Rice

1. If you haven’t already cooked your rice, now is the time! You can use a rice cooker or a pot on the stove. For 2 cups of cooked rice, typically, you will need 1 cup of uncooked rice and 2 cups of water. Bring the water to a boil, add the rice, cover, and reduce the heat to low. Cook for about 18-20 minutes or until the water is absorbed and the rice is fluffy.
2. Once the rice is cooked, fluff it with a fork and set it aside. This will be mixed into the casserole later.

Assembling the Casserole

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the meat mixture with the cooked rice. Stir until everything is well incorporated.
3. In a greased 9×13 inch baking dish, spread half of the meat and rice mixture evenly across the bottom.
4. Sprinkle 1 cup of shredded cheddar cheese over the first layer of the meat and rice mixture.
5. Next, crush half of the corn tortilla chips and sprinkle them over the cheese layer. This adds a delightful crunch to the casserole.
6. Repeat the layers: add the remaining meat and rice mixture on top, followed by another cup of shredded cheddar cheese, and finish with the remaining crushed tortilla chips.

Baking the Casserole

1. Cover the baking dish with aluminum foil to prevent the cheese from burning. Bake in the preheated oven for 20 minutes.
2. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
3. Once done, remove the casserole from the oven and let it sit for about 5-10 minutes. This will help it set and make it easier to serve.

Serving the Walking Taco Casserole

1. Using a large spoon or spatula, scoop out portions of the casserole and place them on plates.
2. If desired, top each serving with a dollop of sour cream, diced avocado, and a sprinkle of fresh cilantro for added flavor and freshness.
3. Serve with extra tortilla chips on the side for those who want to add more crunch to their meal.

Storage and Reheating

Conclusion:

In summary, this Walking Taco Casserole Dish is an absolute must-try for anyone looking to bring a fun and flavorful twist to their dinner table. With its layers of seasoned ground beef, zesty taco flavors, and a delightful crunch from the tortilla chips, it’s a dish that’s sure to please both kids and adults alike. Plus, it’s incredibly versatile! You can easily customize it by adding your favorite toppings like guacamole, sour cream, or fresh salsa, or even switch up the protein with chicken or turkey for a lighter option. I encourage you to give this recipe a go and experience the joy of creating a meal that’s not only delicious but also brings a sense of nostalgia and fun to your dining experience. Don’t forget to share your own variations and experiences with this Walking Taco Casserole Dish! I’d love to hear how you made it your own and what your family thought. Happy cooking! Print

Walking Taco Casserole Dish: A Delicious Twist on a Classic Favorite
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• Author: Dottie
• Total Time: 55 minutes
• Yield: 6–8 servings 1x
Print Recipe
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Description
This Walking Taco Casserole is a flavorful and satisfying dish that brings together the classic tastes of tacos in a convenient casserole format. Packed with ground beef (or turkey), beans, corn, and topped with crunchy tortilla chips and melted cheese, it’s perfect for family meals or gatherings. Enjoy it with optional toppings like sour cream, avocado, and fresh cilantro for an extra burst of flavor.
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Ingredients
Scale 1x2x3x
• 1 pound ground beef (or turkey)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning (about 1 ounce)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 1 can (10 ounces) diced tomatoes with green chilies
• 1 cup salsa
• 2 cups cooked rice
• 2 cups shredded cheddar cheese
• 1 bag (about 10 ounces) of corn tortilla chips
• 1 cup sour cream (optional)
• 1 avocado, diced (optional)
• Fresh cilantro, chopped (optional)
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Instructions
1. In a large skillet over medium heat, add the ground beef (or turkey). Cook until browned, breaking it apart with a spatula as it cooks, about 5-7 minutes.
2. Once the meat is browned, add the diced onion and minced garlic to the skillet. Sauté for another 3-4 minutes until the onion is translucent and fragrant.
3. Sprinkle the taco seasoning over the meat mixture. Stir well to combine, ensuring the meat is evenly coated with the seasoning.
4. Pour in the black beans, corn, diced tomatoes with green chilies, and salsa. Stir everything together and let it simmer for about 5 minutes, allowing the flavors to meld.
5. If you haven’t already cooked your rice, now is the time! You can use a rice cooker or a pot on the stove. For 2 cups of cooked rice, typically, you will need 1 cup of uncooked rice and 2 cups of water. Bring the water to a boil, add the rice, cover, and reduce the heat to low. Cook for about 18-20 minutes or until the water is absorbed and the rice is fluffy.
6. Once the rice is cooked, fluff it with a fork and set it aside. This will be mixed into the casserole later.
7. Preheat your oven to 350°F (175°C).
8. In a large mixing bowl, combine the meat mixture with the cooked rice. Stir until everything is well incorporated.
9. In a greased 9×13 inch baking dish, spread half of the meat and rice mixture evenly across the bottom.
10. Sprinkle 1 cup of shredded cheddar cheese over the first layer of the meat and rice mixture.
11. Next, crush half of the corn tortilla chips and sprinkle them over the cheese layer. This adds a delightful crunch to the casserole.
12. Repeat the layers: add the remaining meat and rice mixture on top, followed by another cup of shredded cheddar cheese, and finish with the remaining crushed tortilla chips.
13. Cover the baking dish with aluminum foil to prevent the cheese from burning. Bake in the preheated oven for 20 minutes.
14. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
15. Once done, remove the casserole from the oven and let it sit for about 5-10 minutes. This will help it set and make it easier to serve.
16. Using a large spoon or spatula, scoop out portions of the casserole and place them on plates.
17. If desired, top each serving with a dollop of sour cream, diced avocado, and a sprinkle of fresh cilantro for added flavor and freshness.
18. Serve with extra tortilla chips on the side for those who want to add more crunch to their meal.
Notes
• Feel free to customize the toppings based on your preferences. Other great options include jalapeños, olives, or different types of cheese.
• This casserole can be made ahead of time and stored in the refrigerator before baking. Just add a few extra minutes to the baking time if baking from cold.
• Prep Time: 15 minutes
• Cook Time: 40 minutes