Slow Cooker Walking Taco Casserole (with better ingredients!)

My slow cooker walking taco casserole is savory, cheesy, and so comforting! It’s the perfect meal for cozy fall nights, suppers when you have little time, or on game day. The ingredients are simple and wholesome, no Fritos or Doritos used!

My recipe was accidentally created after a batch of chilaquiles, a Mexican breakfast dish, went wrong. Now we can’t seem to stop making it! I hope you love this simple, better-for-you walking taco recipe as much as we do. This recipe includes a video tutorial so you can make it alongside me, step-by-step!

This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!

Sometimes you just need a cozy, comforting recipe that doesn’t take a lot of effort to make. That’s where walking tacos come in.

They always remind me of days at our local 4-H fair growing up in Indiana. When I take a bite, it takes me back to those hot summer days. I didn’t get them often. I usually got my favorite sloppy joes, but once in a while I’d grab a bag. I just couldn’t resist.

Now I have a better ingredient option that my husband and I can enjoy for supper. Sure, it isn’t in a self-served bag or enjoyed on the go, but it has all the flavors that bring back memories!

Inspiration Behind my Slow Cooker Walking Taco Casserole Recipe

This recipe was created when I didn’t have the right ingredients to make chilaquiles, a traditional Mexican breakfast dish. I used what I had on hand, but when we gave it a taste, it tasted like a walking taco!

So I decided to write down what I used. After making it a few more times to perfect the measurements, my slow cooker walking taco casserole was born! 

It’s become one of my husband and I’s favorite after-church meals if we go to Mass on Saturday night. It’s also a favorite on busy days when we have little time for lunch. I get it going after breakfast, and it cooks away while I’m working at my desk!

What is a Walking Taco vs Walking Taco Casserole?

Walking tacos are served in a single-serve bag of chips that’s easy to eat on the go. For my recipe, you’re using tortilla chips on a plate or in a bowl.

Walking taco casserole is all the ingredients of walking tacos but tossed together and cooked together.

Why You’ll Love My Crockpot Walking Taco Casserole

• Simple to Make: The steps are simple  — just dump everything in the slow cooker, stir, and cook!
• Made in a Slow Cooker: The slow cooker allows you to make this recipe while doing other things.
• Wholesome Ingredients: Each ingredient is wholesome, especially if you choose organic tomatoes and a clean tortilla chip brand.
• No Fritos or Doritos: Instead of chips full of nasty additives, we’re using tortilla chips.
• Great for Potlucks and Sharing: You can easily share this at potlucks, gatherings, or while hosting.

Tips for Making My Walking Taco Recipe

• Shred your own cheese at home for the best melting.
• Use organic diced tomatoes and tomato paste for a more wholesome meal.
• Don’t skip the honey; it adds the perfect sweetness.
• Use a potato masher to break the beef up into small chunks after cooking.
• Serve chips on the side to prevent this casserole from getting soggy.

Walking Taco Casserole Ingredients You’ll Need (with notes)

Note: Please see the recipe card at the bottom of this blog post for measurements.

• onion: a yellow onion is my favorite
• diced tomatoes: try to get a no salt added option, I like using organic always
• ground beef: I like getting beef from our local beef farm store
• sea salt: sea salt is a wholesome option
• ground black pepper: this adds so much flavor
• garlic powder: I like to use organic garlic powder
• onion powder: I like to use organic onion powder
• chili powder: always use a salt-free option
• ground cumin: this adds the perfect taco flavor
• shredded cheddar cheese: I like to use mild cheddar and shred it at home for better melting
• tomato paste: I like to use organic
• raw honey: unfiltered, raw honey is the best, I try to always get local

Helpful Kitchen Tools for this Recipe

This section contains Amazon affiliate links to items I use and love for this recipe.

• my favorite nontoxic slow cooker
• potato masher (optional but great for smashing the beef)

How to Make Walking Tacos Casserole in a Slow Cooker

Note: Please see the recipe card at the bottom of this blog post for the full written recipe.

Step 1 – Dice the Onion

Dice up onion into small chunks and place into slow cooker (If you need to, brush the inside of the slow cooker with olive or avocado oil to prevent sticking). 

Step 2 – Blend the Tomatoes

Place diced tomatoes into a blender and pulse 2-3 times so they’re smaller chunks (not completely smooth). Add to slow cooker.

Step 3 – Add Ingredients to Slow Cooker

Add the rest of the walking taco meat ingredients into slow cooker. Break the beef into smaller chunks with a spoon and stir to combine. 

Step 4 – Cook Walking Taco Meat

Place the lid on your slow cooker and cook on HIGH for 2-3 hours or LOW for 4-5 hours. Do not lift the lid while cooking.

Step 5 – Break Meat Into Small Chunks

When beef is cooked, take off the lid and break beef down into smaller pieces with a spoon or potato masher. Stir to combine. 

Step 6 – Serve and Enjoy

FOR SERVING ASAP: Add as many tortilla chips as you’d like into the slow cooker (more chips = less coated, less chips = more coated) and stir to combine so they’re evenly coated. You can break the chips into smaller pieces as well. Add toppings of choice (more cheese, lettuce, sour cream). Serve immediately so the chips don’t get soggy. Enjoy!

FOR SERVING LATER OR IF YOU’LL HAVE LEFTOVERS: Serve the chips on the side so they don’t get soggy. Add meat and toppings (more cheese, lettuce, sour cream) to a bowl or plate of tortilla chips. Enjoy!

Video Tutorial

How to Make this Recipe in a Skillet

Making this recipe on the stovetop is so simple. Just add the taco meat ingredients to a skillet over medium heat. Cook for 8-10 minutes until the beef is fully cooked. Add your tortilla chips and stir to combine then add toppings. Enjoy!

Our Favorite Toppings to Serve with Walking Taco Casserole

My husband and I’s favorite walking taco toppings are shredded mild cheddar cheese, shredded iceberg lettuce, and sour cream (only for me haha!). We will also add a few dashes of hot sauce if we’re craving a little spice. 

If you’d like to add an extra special topping, use homemade cheddar cheese sauce or jalapeno cheddar cheese dip! They’re both so delicious! You can also serve them on the side.

Variations You Can Make to this Recipe

• Add Beans: If you’d like to add beans, you’re more than welcome to.
• Use Different Cheese: If you’d prefer a different cheese, you can use provolone, medium cheddar, colby jack, etc. Just don’t use sharp cheddar. It doesn’t melt down very well.
• Use a Different Meat: If you want, you can swap the ground beef for ground turkey or even chorizo.

How to Store Walking Taco Casserole

If you can’t eat it all at once, I recommend serving the meat on the side so leftovers aren’t soggy. Once the taco meat is cooled, store it in an airtight container (preferably glass) in the fridge for 2-3 days.

I recommend storing it in the freezer for the best flavor, even if you’re going to enjoy it the next day. It will last 3-4 months in there.

Frequently Asked Questions

More Taco Recipes To Try

If you’re looking for more easy taco recipes, try a few of these:

• Sheet Pan Chipotle Chicken Peach Tacos
• American Flag Taco Dip (Made From Scratch)
• Chipotle Pineapple Chicken Tacos (sheet pan recipe)
• Mango Chicken Tacos (sheet pan recipe)
• Taco Stuffed Sweet Potatoes (Slow Cooker Recipe)

If you made this recipe, give it a 5-star rating below and share a photo on your social media stories! Be sure to tag @plumbranchhome

Recipe

Slow Cooker Walking Taco Casserole (with better ingredients!)

Molly LaFontaine

My slow cooker walking taco casserole is savory, cheesy, and so comforting! It's the perfect meal for cozy fall nights, suppers when you have little time, or on game day. The ingredients are simple and wholesome, no Fritos or Doritos used! My recipe was accidentally created after a batch of chilaquiles, a Mexican breakfast dish, went wrong. Now we can't seem to stop making it! I hope you love this simple, better-for-you walking taco recipe as much as we do.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Course Dinner

Cuisine American

Servings 3 to 4 servings

Ingredients

  

Walking Taco Meat

• 1/2 of a yellow onion
• 1, 14-15 oz can of no salt added diced tomatoes
• 1/2 pound ground beef
• 1 1/4 tsp sea salt
• 1/2 tsp ground black pepper
• 3/4 tsp garlic powder
• 3/4 tsp onion powder
• 2 tsp chili powder salt-free
• 3/4 tsp ground cumin
• 1 cup shredded mild cheddar cheese
• 1/4 cup tomato paste
• 3 tsp raw honey

Toppings

• tortilla chips
• shredded cheddar cheese
• sour cream
• lettuce

Instructions

 

• Dice up onion into small chunks and place into slow cooker (If you need to, brush the inside of the slow cooker with olive or avocado oil to prevent sticking).
• Place diced tomatoes into a blender and pulse 2-3 times so they’re smaller chunks (not completely smooth). Add to slow cooker.
• Add the rest of the walking taco meat ingredients into slow cooker. Break the beef into smaller chunks with a spoon and stir to combine.
• Place the lid on your slow cooker and cook on HIGH for 2-3 hours or LOW for 4-5 hours. Do not lift the lid while cooking.
• When beef is cooked, take off the lid and break beef down into smaller pieces with a spoon or potato masher. Stir to combine.
• FOR SERVING ASAP: Add as many tortilla chips as you’d like into the slow cooker (more chips = less coated, less chips = more coated) and stir to combine so they’re evenly coated. You can break the chips into smaller pieces as well. Add toppings of choice (more cheese, lettuce, sour cream). Serve immediately so the chips don’t get soggy. Enjoy!
• FOR SERVING LATER OR IF YOU’LL HAVE LEFTOVERS: Serve the chips on the side so they don’t get soggy. Add meat and toppings (more cheese, lettuce, sour cream) to a bowl or plate of tortilla chips. Enjoy!

Video

Notes

Please see blog post for all kinds of helpful tips and storage information.

Did you make this recipe?

Please leave a comment below or share a photo on social media! If you share a photo be sure to tag me @plumbranchhome

This recipe was developed from scratch in my kitchen by me, Molly LaFontaine, and tested many times by my husband and me to ensure success. Just like all of my recipes on Plum Branch Home. They’re created with purpose, cherished in our own home, and developed with my experiences, trial and error, and skills. NEVER AI (artificial intelligence). 

Here at Plum Branch Home, we’re loving our families and serving our God one recipe at a time!

Keyword walking taco casserole