Walking Taco Casserole Recipe
Walking Taco Casserole is inspired by the traditional walking taco eaten out of a bag of chips. Our version includes layers of savory meat sauce, creamy refried beans, cheddar cheese, and sautéed corn tortillas. Top each serving with avocado slices, chopped tomatoes, sour cream, and cilantro!
Servings 5 servings
Calories 684kcal
Ingredients
For the refried beans:
- 30 oz. pinto beans - rinsed and drained
- 1 Tablespoons olive oil
- 1/2 cup yellow onion - diced
- 1 medium jalapeno
- 2 cloves garlic - minced
- 1/2 teaspoon ground cumin
- kosher salt and freshly ground black pepper - to taste
- 2 Tablespoons unsalted butter
- 1/2 medium lime - freshly squeezed
- water to thin
Remaining ingredients:
- 6 oz. corn tortillas - cubed and sautéed
- 1 ½ pounds lean ground turkey
- 1/2 cup yellow onion - diced
- 2 Tablespoons taco seasoning - use our homemade version for best flavor
- 15 oz. diced tomatoes - we like salsa style (because it's smooth)
- 6 oz. cheddar cheese - shredded
Serve with sliced avocado, chopped tomatoes, and sour cream (or whatever toppings you like).
Instructions
Make refried beans:
- Warm a nonstick skillet over medium heat. Add olive oil and when hot, the diced onion and jalapeño. Sauté until veggies are softened, about 4-5 minutes. Add minced garlic and seasonings and stir for another 30 seconds.1 Tablespoons olive oil, 1/2 cup yellow onion, 1 medium jalapeno, 2 cloves garlic, 1/2 teaspoon ground cumin, kosher salt and freshly ground black pepper
- Add pinto beans to the skillet and cook for another couple of minutes.30 oz. pinto beans
- Pour the bean mixture into a large food processor. Add butter and lime juice and process for a minute or two, or until smooth. If needed to thin, add a little bit of water and mix again.2 Tablespoons unsalted butter, 1/2 medium lime, water to thin
- Sauté corn tortillas. In a large cast iron skillet over medium-high heat. Add a drizzle of olive oil and when hot, add the cubed corn tortillas. Cook, stirring frequently, until the tortillas are browned and crisp. Remove to a clean plate.6 oz. corn tortillas
- Brown ground turkey. Use the same cast iron skillet over medium-high heat, add a drizzle of olive oil, ground turkey, and diced onions. Cook until the meat is cooked through, stirring frequently (and breaking the meat apart) with a silicone spatula. Drain the meat in a fine mesh colander, if needed.1 ½ pounds lean ground turkey, 1/2 cup yellow onion,
- Add taco seasoning and tomatoes. Add the taco seasoning and diced tomatoes (salsa style if you can find it) and simmer for just a few minutes.2 Tablespoons taco seasoning, 15 oz. diced tomatoes
- Assemble Casserole.* Add the meat mixture to the bottom of a 9x9 deep casserole dish.* Then add the refried beans and smooth to all sides.* Top beans with freshly shredded cheddar cheese.6 oz. cheddar cheese
- Bake. Preheat oven to 350 degrees. Bake casserole for 20 minutes or until the cheese melts and the casserole is getting hot. Remove dish from oven, and add the sautéed corn tortillas on top of the melted cheese. Bake for another 10-15 minutes, or until hot and bubbly.
- NOTE: The casserole should sit for a few minutes before serving so that some of the juices get absorbed back in.
- Serve casserole. Add sliced cherry tomatoes, sliced avocado, and chopped cilantro to the top of the baked taco casserole.
Notes
- For a shortcut, you can use store-bought seasoning in the packets or canned beans. However, I highly recommend making a large batch of our homemade seasoning for all the taco things. Plus our homemade refried beans are truly restaurant quality.
- Instead of ground turkey, you can use ground beef, ground sausage, ground chicken, or any combo of these.
- You can assemble the casserole ahead of time and refrigerate it. Bake it when you're ready to serve.
- Store leftover walking taco bake in an airtight container in your refrigerator for 3-4 days.
Nutrition
Calories: 684kcal | Carbohydrates: 69g | Protein: 58g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 401mg | Potassium: 1456mg | Fiber: 19g | Sugar: 5g | Vitamin A: 715IU | Vitamin C: 14mg | Calcium: 392mg | Iron: 6mg