Walking Taco Casserole

A person is dipping a spoon into a bowl of Mexican food called a walking taco.

Walking Taco Casserole is my go-to when I want all the flavors of taco night in one easy dish that's simpler to serve. It's a hearty baked pasta loaded with seasoned ground beef, black beans, and melted cheddar cheese, then topped with cool lettuce, fresh Pico de Gallo, and creamy sour cream for that classic taco combo. I serve it for weeknight dinners, game day parties, and potlucks because it travels well and feeds a crowd. The casserole stays fresh in the fridge for up to 3 days or in the freezer for up to 3 months, making it perfect for meal prep or making ahead for gatherings.

Print Recipe Pin Recipe [btn-google-source]

Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Casserole, Main Course

Cuisine: American, Mexican

Keyword: walking taco casserole

Servings:

Calories: 591kcal

Equipment

Casserole dish 9x13

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 for toppings
pico de gallo for toppings
sour cream for toppings

US Customary - Metric

Video

[adthrive-in-post-video-player video-id="5obfsj9s" upload-date="2025-11-03T05:42:30+00:00" name="Quick and Easy Walking Taco Casserole" description="A fun and easy bake that turns classic taco flavors into a cozy weeknight favorite." player-type="default" override-embed="default"]

Instructions

Preheat the oven to 350°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

Notes

I've made Walking Taco Casserole dozens of times, and here are my best tips for getting it perfect every time.

Undercook the pasta: Boil the pasta 2-3 minutes less than the cooking time on the package, so it finishes cooking in the oven without turning mushy.

Drain the beef well: Press the cooked ground beef with a spatula to remove excess grease before adding the onion and seasoning so the casserole doesn't get oily. You can use lean ground beef for a less greasy meat option, or even ground turkey or chicken.

Mix half the cheese into the pasta: Stirring half the cheddar into the hot beef and pasta mixture helps it melt throughout instead of just sitting on top.

Layer the beans and salsa evenly: Spread the black beans and salsa in even layers so every scoop has all the components instead of pockets of just one ingredient. You can also use pinto beans instead of black beans if you prefer.

Add toppings right before serving: Keep the lettuce, sour cream, and Pico de Gallo separate until serving so the lettuce stays crisp and the sour cream doesn't melt into the hot casserole. If you want extra heat, try adding some green chiles!

Store properly: Cool the casserole completely, then cover the dish or transfer portions to airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months, then thaw in the fridge overnight. Reheat in the oven or microwave before serving.

Nutrition

Tried this recipe?Let us know how it was!

Want to save this recipe?