Easy Walking Taco Casserole Recipe (Ready in 25 Minutes!)
Walking Taco Casserole combines all of your favorite taco ingredients in a convenient, bake-and-serve casserole form. Perfect for a family dinner or a fun gathering, this dish is not only easy to make but also a delicious way to satisfy your taco cravings with a creative spin.
Ingredients
- 15 ounces ground beef
- ½ onion diced
- 1 garlic clove minced
- 2 tablespoons taco seasoning
- salt and pepper
- 3 cups short pasta
- 1 ½ cups red salsa
- 1 cup black beans
- 2 cups Cheddar cheese
- Shredded lettuce, pico de gallo, and sour cream for toppings
Instructions
- Preheat the oven to 355°F/180ºC.
- Bring a pot of salted water to boil and boil the pasta 2-3 minutes short of the time indicated in the package. Reserve.3 cups short pasta
- Heat a non-stick skillet to medium-high and brown the ground beef — drain any excess fat. Add the onion, garlic, taco seasoning, salt, and pepper, and cook for 5-7 more minutes.15 ounces ground beef, ½ onion, 1 garlic clove, 2 tablespoons taco seasoning, salt and pepper
- Transfer the meat to a bowl and combine with the pasta and half of the cheese.2 cups Cheddar cheese
- Grease a baking pan and transfer the mixture. Top with a layer of beans and a layer of salsa. Top with the rest of the cheese.1 ½ cups red salsa, 1 cup black beans
- Bake for 15 minutes, or until bubbly.
- Top with shredded lettuce, sour cream and pico de gallo.Shredded lettuce, pico de gallo, and sour cream
Notes
- Ingredient Swaps: Feel free to use ground turkey or chicken instead of beef for a lighter version. And if you're not into black beans, pinto beans are a great substitute.
- Vegetarian: Swap the ground beef for a meat substitute or extra beans and veggies for a vegetarian version.
- Cheese: While cheddar cheese is a classic, don't hesitate to mix it up with Monterey Jack, Mexican-blend cheese, or even a sprinkle of pepper jack for some extra kick.
- Spice It Up: If you're all about that spice, add some chili powder, diced jalapenos or green chiles to the beef mixture. Or, for a milder flavor, just stick with the taco seasoning.
- Don't Overcook Pasta: Remember, the pasta cooks again in the oven, so keep it al dente during the boiling stage.
- Drain the Beef: Be sure to drain the excess grease from your ground beef mixture. This step is key to avoiding a greasy casserole.
- Make Ahead: Assemble it a day in advance and store it in the fridge. Just add a few extra minutes to the baking time if you're cooking it straight from the fridge.
- Topping Ideas: You can add any of your favorite taco toppings to this casserole to amp up the flavor. Some of our favorites include green onions, black olives, cilantro, Greek yogurt, sour cream, avocado, Pico de Gallo, and salsa.
Storage Instructions
- Cool & Airtight: Let the casserole cool down to room temperature, and then store your leftovers in an airtight container.
- Refrigerate or Freeze: You can refrigerate your casserole for up to 3-4 days. If you want to keep it longer, it freezes well too! Just place it in a freezer-safe container and it'll stay good for about 2-3 months.
- Reheating: When you're ready to eat, you can reheat it in the oven or microwave or oven. If it's frozen, let it thaw overnight in the fridge before reheating.
Nutrition
Calories: 591kcalCarbohydrates: 53gProtein: 31gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 88mgSodium: 791mgPotassium: 622mgFiber: 6gSugar: 5gVitamin A: 770IUVitamin C: 2mgCalcium: 319mgIron: 3mg
Tried this recipe?Let us know how it was!