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Baking dish with walkinng taco casserole and fresh toppings.

Walking Taco Casserole Recipe


This walking taco casserole recipe is everything you love about walking tacos in an easy casserole form! Perfect for weeknight dinners, camping, parties, or game day.


Units Scale
  • 1 medium green zucchini
  • 1/2 white onion
  • 16 oz. ground beef
  • 3 Tbsp. taco seasoning
  • sea salt (optional)
  • 10 oz. can diced tomatoes with chiles (like Rotel)
  • 15 oz. can black beans (drained and rinsed)
  • 8 oz. shredded Mexican shredded cheese blend
  • 1 bag fritos
  • fresh toppings (see list above) but be sure to include a few



  1. Prep:
    Preheat oven to 400 degrees F.
    Dice zucchini.
    Dice onion.
  2. Heat oil in a large skillet. Add ground beef to pan, cooking until starting to brown, about 3-4 minutes. Drain excess grease if desired/necessary. Stir in onion, zucchini, and taco seasoning and cook for another 3-4 minutes, until veggies have softened. Add a little salt to taste if you need it, some taco seasonings have more salt than others so you may not need it.
  3. Remove from heat and stir in the rotel (do not drain) and black beans. 
  4. Layer half of the beef mixture in an 8×8-inch baking dish. Sprinkle with 1/2 of the cheddar cheese and top with remaining beef and cheddar.
  5. Bake for about 10-15 minutes, until cheese is melty. *You can also broil for a few minutes at the end to brown up the cheese.
  6. While casserole is cooking, prep toppings. 
  7. Serve with plenty of fresh toppings. 


  • To take this on the go, serve in mini bags of chips
  • Nutrition facts are an estimate and I’ve put it at 6 servings

Keywords: taco casserole, taco casserole recipe, walking taco casserole