Walking Taco Casserole: Mexican Food for a Crowd That Feeds 12 (+15 More Ideas)
Halal beef, black beans and corn chips under melted cheddar, baked hot and finished walking-taco style, with fifteen make-ahead dishes for the rest of the fiesta table.
- Serves 6 to 30
- Four pan sizes
- 10 minutes on party day
- Two crunch strategies
The casserole from the pin: corn chips, seasoned beef and black beans under melted cheddar, topped with lettuce, tomato, jalapeño rings and sour cream.
The easiest Mexican food for a crowd comes out of the oven in one pan: walking taco casserole, with seasoned halal beef, black beans and corn chips under melted cheddar, topped like a walking taco. One 9×13 feeds 12 and a hotel pan feeds 30. Fifteen more crowd-sized dishes follow, from enchilada bakes to horchata.
On this page
- Why it works for a crowd
- The recipe, 8×8 to a hotel pan
- Two chip strategies: crunchy or make-ahead
- A topping bar for 12
- Five variations, from chicken to spicy
- 15 more Mexican dishes for a crowd
- How much to make for 10 to 50 guests
- A two-day party timeline, storage and 14 FAQs
Why Walking Taco Casserole Feeds a Crowd
One pan, twelve plates
A single 9×13 feeds 10 to 12, and the card scales to two pans or a 20×12 hotel pan for 30. Squares cut cleanly, so a buffet line moves.
Walking taco flavor, no bags
Everything people love about walking tacos, the corn chips, seasoned beef, cheese and cold crunchy toppings, baked into a dish that serves itself.
Ten minutes on party day
Cook the filling the night before. On the day, reheat it, layer and bake: about 10 minutes of hands-on work while the oven does the rest.
Toppings settle the arguments
Lettuce, tomato, sour cream and jalapeños go on after baking or out on a bar, so mild plates stay mild and spice lovers load up.
Walking Taco Casserole Recipe, 6 to 30 Servings
Number 1 of 16, and the dish on the pin. The card is set for a 9×13 that feeds 10 to 12; tap 8×8, two pans or a hotel pan and every amount, pan and bake time changes.
Walking Taco Casserole
The casserole from the pin: seasoned halal beef with black beans and tomatoes over refried beans and corn chips, under a blanket of melted cheddar, then topped like a walking taco. Tap a pan size and every amount, pan and bake time changes.
Which pan are you feeding from?
Ingredients
For the beef filling- 12 oz (340 g)1½ lb (680 g)3 lb (1.36 kg)3¾ lb (1.7 kg) halal ground beef, 85% lean
- ½ medium1 medium2 medium2 large yellow onion, diced
- 24810 garlic cloves, minced
- ½ can (15 oz)1 can (15 oz)2 cans (15 oz each)2½ cans (15 oz each) black beans, drained and rinsed
- ½ can (10 oz)1 can (10 oz)2 cans (10 oz each)2½ cans (10 oz each) diced tomatoes with green chiles, drained
- ¼ cup½ cup1 cup1¼ cups halal beef broth or water
- 1½ tsp1 tbsp2 tbsp2½ tbsp chili powder
- ¾ tsp1½ tsp1 tbsp3¾ tsp ground cumin
- ½ tsp1 tsp2 tsp2½ tsp smoked paprika
- ¼ tsp½ tsp1 tsp1¼ tsp garlic powder
- ¼ tsp½ tsp1 tsp1¼ tsp onion powder
- ⅛ tsp¼ tsp½ tsp½ tsp + a pinch dried oregano
- a pinch¼ tsp½ tsp½ tsp + a pinch cayenne
- ½ tsp1 tsp2 tsp2½ tsp fine salt
- ¼ tsp½ tsp1 tsp1¼ tsp black pepper
- ½ can (8 oz)1 can (16 oz)2 cans (16 oz each)2½ cans (16 oz each) vegetarian refried beans
- ½ bag (about 4½ oz)1 bag (9.25 oz)2 bags (9.25 oz each)2½ bags (about 23 oz) corn chips
- ½ cup1 cup2 cups2½ cups chunky salsa
- 1½ cups (6 oz)3 cups (12 oz)6 cups (1½ lb)7½ cups (1 lb 14 oz) shredded cheddar or Mexican-blend cheese
- 1½ cups3 cups6 cups7½ cups shredded lettuce
- 1245 tomatoes, diced
- ½ cup1 cup2 cups2½ cups sour cream
- 1245 jalapeños, sliced into rings
- ¼ cup½ cup1 cup1¼ cups fresh cilantro, chopped
- 1245 limes, cut in wedges
- guacamole, pickled red onion and hot sauce, to serve
Refried beans: traditional cans are often made with lard, so choose one labelled vegetarian. Cheese: pick microbial-rennet or halal-certified cheddar if that matters at your table. Store-bought seasoning: use 3 tbsp per 9×13 and leave out the salt.
Chips on the side instead? Skip the chip layer, bake 3 to 4 minutes less and follow Strategy B below.
Instructions
Heat the oven
Heat the oven to 425°F (220°C) with a rack in the upper middle. Lightly oil an 8×8-inch baking disha 9×13-inch baking dishtwo 9×13-inch baking dishesa 20×12-inch hotel pan, 2½ inches deep.
Brown the beef
Cook the beef and onion in a 10-inch skilletin a 12-inch skilletin a large pot, in two batchesin a large pot, in three batches over medium-high, breaking it up, for 8 to 10 minutes. Drain the fat, then stir in the garlic and all the taco seasoning for 1 minute.
Simmer it thick
Add the black beans, drained tomatoes with chiles and broth. Simmer 5 to 7 minutes, until thick and glossy with no liquid pooling. Taste for salt. A wet filling is what makes chips soggy.
Layer
Warm the refried beans for a minute so they spread, then spread them over the bottom of the dish. Scatter two-thirds of the chips over them and press lightly. Spoon on the filling, dot with salsa and cover with the cheese.
Bake hot
Bake uncovered for 15 to 18 minutesuncovered for 18 to 22 minutesuncovered for 22 to 25 minutes, swapping the dishes halfwaycovered with foil for 15 minutes, then uncovered for 12 to 15, until the cheese melts and the edges bubble. Tuck the rest of the chips around the edges for the last 3 minutes.
Rest, then top
Rest 5 minutes so the layers set. Add the lettuce, tomato, jalapeño, sour cream and cilantro, or set them out as a topping bar. Serve with lime wedges.
Two Chip Strategies: Crunchy Now or Made Ahead
Building it: corn chips scattered over the refried beans in a glass 9×13, with the skillet of beef, beans and tomatoes, cheddar, salsa and spices alongside.
Chips and a hot filling only stay crisp for so long, so decide before you build. The recipe card uses Strategy A, as on the pin.
The pin’s versionChips baked in
Two-thirds of the chips go over the refried beans before the filling; the rest tuck in around the edges for the last 3 minutes. A hot, short, uncovered bake. The bottom softens into a tender corn layer, like tamale pie, while the edges stay crunchy.
Best for: serving within 30 minutes of baking.
Make-aheadChips on the side
Build the beans, filling, salsa and cheese with no chips and bake 3 to 4 minutes less. Set the chips out in a big bowl or single-serve bags, and guests spoon the casserole over them, the true walking taco way. Every bite stays crunchy.
Best for: long buffets and assembling the day before.
Four rules for crunch
- Simmer the filling thick: No liquid pooling in the pan before it goes in the dish.
- Bake hot and uncovered: 425°F melts the cheese fast, before the chips soak.
- Fresh chips at the edges: Tucked in for the last 3 minutes, they stay crisp.
- Toppings after the rest: Cold lettuce on a hot casserole wilts in minutes.
The Topping Bar, Set Out for 12
The scoop from the pin: melted cheddar, seasoned beef, black beans and softened chips under sour cream, tomato and a jalapeño ring.
Toppings go on after the 5-minute rest, or into bowls beside the dish so everyone builds their own. Amounts are for one 9×13; double them for two pans. Make the guacamole from scratch with this guacamole recipe.
| Topping | For 12 | Prep ahead |
|---|---|---|
| ToppingShredded lettuce | For 123 cups (about ½ head) | Prep aheadDay before, rolled in a damp towel |
| ToppingDiced tomatoes | For 122 medium | Prep aheadMorning of; salt just before serving |
| ToppingSour cream | For 121 cup | Prep aheadA squeeze bottle gives neat dollops |
| ToppingJalapeño rings | For 122 fresh, or ½ cup pickled | Prep aheadFresh for crunch, pickled for tang |
| ToppingGuacamole | For 122 cups (5 avocados) | Prep aheadMorning of, plastic pressed on the surface |
| ToppingPickled red onion | For 121 red onion | Prep aheadUp to a week ahead |
| ToppingCilantro | For 12½ cup chopped | Prep aheadChop within 2 hours of serving |
| ToppingLimes | For 123, in wedges | Prep aheadCut the morning of, covered |
| ToppingSalsa and hot sauce | For 121 cup salsa; a bottle or two of hot sauce | Prep aheadMild and hot, labelled |
Five Ways to Change It Up
Amounts are for the 9×13; halve them for the 8×8, double for two pans. Tap a variation:
Chicken Walking Taco Casserole Same pan
Swap the beef for 4 cups shredded halal rotisserie chicken (one large bird). Skip the browning: soften the onion in 1 tbsp oil, add the garlic and seasoning, then the chicken, beans, tomatoes and ½ cup chicken broth. Simmer 5 minutes and layer as written.
Vegetarian Walking Taco Casserole Meatless
Replace the beef with one more can each of black and pinto beans, drained, plus 1 cup corn kernels and 1 diced bell pepper softened with the onion. Use vegetable broth and vegetarian refried beans, and mash a few beans in the pan so the filling holds together.
Nacho-Cheese Chip Version Extra cheesy
Use a 9.25-oz bag of nacho-cheese tortilla chips instead of corn chips. Cut the salt in the seasoning to ½ tsp, since the chips are salty, and tuck in the edge chips for the last 2 minutes only: the cheese dust scorches fast. Check the bag if halal certification matters.
Spicy Walking Taco Casserole Hot
Cook 2 jalapeños, minced with their seeds, with the onion. Swap the smoked paprika for 1 tsp chipotle chili powder, double the cayenne, use a hot salsa and replace half the cheddar with pepper Jack.
Put pickled jalapeños and hot sauce on the side so milder plates stay mild.
Enchilada-Sauce Walking Taco Casserole Saucier
Simmer the filling with ½ cup red enchilada sauce instead of the broth, then drizzle another ¾ cup over the filling in place of the salsa before the cheese. It bakes saucier and deeper red, close to an enchilada bake, so serve the chips on the side (Strategy B) to keep them crisp.
15 More Mexican Food for a Crowd Ideas
A Mexican buffet for a crowd: the casserole with enchiladas, rice, beans, street corn, a topping bar, chips, and pitchers of horchata and agua fresca.
Every one serves 10 or more, and most can be made a day ahead. Pick one from each group and the walking taco casserole has a full fiesta table around it.
Casseroles and Bakes
Day aheadBeef Enchilada Casserole
Serves 12. Brown 2 lb halal ground beef with a diced onion and 2 tsp cumin. Layer it in a 9×13 with 12 corn tortillas, two 10-oz cans of red enchilada sauce and 3 cups shredded cheese, like lasagna. Bake covered at 375°F for 25 minutes, then 10 uncovered. The full method: beef enchilada casserole.
Bakes from coldChicken Enchilada Bake With Rice
Serves 12. Stir 4 cups shredded halal chicken with 3 cups cooked rice, a can of black beans, 2 cups green enchilada sauce and 1 cup sour cream. Spread in a 9×13, top with 2 cups cheese and bake at 375°F for 25 minutes. Assemble it a day ahead and bake from cold for 40.
45 minutesSheet-Pan Chicken Fajitas
Serves 12. Slice 3 lb halal chicken breasts, 6 bell peppers and 3 onions into strips. Toss with ¼ cup oil, 2 tbsp chili powder, 1 tbsp cumin, 2 tsp salt and the juice of 2 limes. Roast on two sheet pans at 425°F for 20 to 25 minutes. Serve with 24 warm flour tortillas.
Serve at onceSheet-Pan Nachos
Serves 10 to 12. Spread a 13-oz bag of sturdy tortilla chips over a parchment-lined sheet pan. Scatter on 1 lb cooked, seasoned halal ground beef, a drained can of black beans and 3 cups shredded cheese. Bake at 400°F for 8 to 10 minutes, then top with salsa, jalapeños and sour cream.
Build-Your-Own Bars
Feeds 20Taco Bar
Serves 20. Cook 5 lb halal ground beef with ⅔ cup homemade taco seasoning and hold it on low in a slow cooker. Set out 40 tortillas or shells, 4 cups shredded lettuce, 3 cups diced tomato, 4 cups cheese, 2 cups sour cream, salsa and guacamole, in the order a taco is built.
Feeds 16Burrito Bar
Serves 16. Warm 16 large flour tortillas in foil and set them out with 8 cups Mexican rice, 4 cans of black or pinto beans, warmed, 3 lb seasoned halal beef or chicken, 4 cups cheese, salsa, sour cream and guacamole. Guests roll their own; squares of foil let them wrap and carry.
Slow cookerSlow Cooker Chicken Tinga
Serves 12. Blend a 14-oz can of fire-roasted tomatoes with 2 or 3 chipotles in adobo, an onion, 3 garlic cloves, 1 tsp oregano and 1 tsp salt. Pour it over 3 lb halal boneless chicken thighs and cook on low for 5 to 6 hours. Shred in the sauce for tortillas or tostadas.
Hands-offBeef Barbacoa
Serves 12 to 14. Rub 4 lb halal beef chuck with 1 tbsp each cumin and oregano and 2 tsp salt. Cook on low 8 hours with 3 chipotles in adobo, 6 garlic cloves, juice of 2 limes, ¼ cup cider vinegar, ½ cup halal beef broth and 2 bay leaves, then shred.
Sides That Stretch
StovetopMexican Rice
Serves 12. Toast 3 cups long-grain rice in 3 tbsp oil until golden. Add 1 cup tomato sauce, 5 cups halal chicken broth, 2 minced garlic cloves and 1 tsp each cumin and salt. Cover and simmer on low for 20 minutes, rest 10 minutes off the heat, then fluff with a fork.
Holds warmSeasoned Black Beans
Serves 12. Soften a diced onion and 3 garlic cloves in 2 tbsp oil, add 2 tsp cumin, then four 15-oz cans of black beans with half their liquid. Simmer 15 minutes, mashing a cupful to thicken, and finish with lime juice and cilantro. Holds for hours in a slow cooker on warm.
Grill or broilerMexican Street Corn
Serves 12. Grill or broil 12 ears of corn until charred in spots. Brush with ½ cup mayonnaise mixed with ½ cup sour cream, roll in 1 cup crumbled cotija and finish with chili powder and lime. For a buffet, halve the cobs. The full recipe: Mexican street corn.
No cookingLayered Bean Dip
Serves 16 to 20. In a 9×13, spread two 16-oz cans of vegetarian refried beans mixed with 2 tbsp taco seasoning, then 2 cups guacamole, 2 cups sour cream, 1½ cups salsa and 2 cups shredded cheese. Finish with tomatoes, sliced olives and green onions. Chill up to 8 hours; serve with chips.
Drinks and Desserts
Soak overnightHorchata
Serves 12. Soak 2 cups long-grain rice and 2 cinnamon sticks in 6 cups hot water overnight. Blend until smooth, strain through a fine cloth, then stir in 6 cups cold water or milk, 1 cup sugar and 2 tsp alcohol-free vanilla. Serve over ice with a pinch of cinnamon. Step by step: horchata.
10 minutesWatermelon Agua Fresca
Serves 12. Blend 10 cups cubed seedless watermelon, about half a large melon, with 4 cups cold water, the juice of 4 limes and ¼ to ½ cup sugar, depending on the melon. Strain for a smooth drink, chill, and pour over ice with mint and lime slices. Make it the morning of the party.
Day aheadTres Leches Cake
Serves 15. Bake a 9×13 sponge of 6 eggs, 1½ cups each flour and sugar, 2 tsp baking powder, ½ cup milk and 2 tsp alcohol-free vanilla at 350°F for 25 to 30 minutes. Poke all over, soak with a can each of evaporated and sweetened condensed milk plus 1 cup cream, and chill overnight.
How Much Mexican Food to Make for 10 to 50 Guests
Amounts assume the casserole is the main dish with two or three sides over a three-hour party. Plan an extra 9×13 if the crowd is mostly teenagers.
| Food | Per guest | 10 guests | 20 guests | 30 guests | 50 guests |
|---|---|---|---|---|---|
| FoodWalking taco casserole | Per guest1 square, about 1¼ cups | 10 guestsOne 9×13 | 20 guestsTwo 9×13s or one hotel pan | 30 guestsOne hotel pan + one 9×13 | 50 guestsTwo hotel pans |
| FoodMexican rice | Per guest½ cup cooked | 10 guests2 cups dry rice | 20 guests4 cups dry | 30 guests6 cups dry | 50 guests10 cups dry (about 4½ lb) |
| FoodSeasoned beans | Per guest½ cup | 10 guests3 cans (15 oz) | 20 guests6 cans | 30 guests9 cans | 50 guests15 cans |
| FoodTortilla chips for dips | Per guest1½ oz | 10 guests1 lb | 20 guests2 lb | 30 guests3 lb | 50 guests5 lb |
| FoodSalsa | Per guest¼ cup | 10 guests2½ cups | 20 guests5 cups | 30 guests7½ cups | 50 guests12½ cups |
| FoodGuacamole | Per guest3 tbsp | 10 guests2 cups (5 avocados) | 20 guests4 cups (10) | 30 guests6 cups (15) | 50 guests10 cups (25) |
| FoodShredded lettuce | Per guest⅓ cup | 10 guests½ head | 20 guests1 head | 30 guests1½ heads | 50 guests2½ heads |
| FoodSour cream | Per guest2 tbsp | 10 guests1¼ cups | 20 guests2½ cups | 30 guests3¾ cups | 50 guests6¼ cups |
| FoodDrinks: agua fresca, horchata, water | Per guest2 to 3 cups | 10 guests1½ gallons | 20 guests3 gallons | 30 guests4½ gallons | 50 guests7½ gallons |
| FoodTres leches cake | Per guest1 square | 10 guestsOne 9×13 (15 squares) | 20 guestsTwo 9×13s | 30 guestsTwo 9×13s | 50 guestsFour 9×13s |
Short on oven space? The slow-cooker fillings, rice, beans and drinks free the oven for the casseroles. Borrow a second slow cooker before buying more pans.
Make-Ahead Plan and Party Timeline
The casserole itself needs about 10 minutes on the day if the filling is cooked the night before:
| When | What | Keeps |
|---|---|---|
| WhenThe night before | WhatCook the filling, cool it in a shallow container and chill. Shred the cheese and lettuce. | KeepsUp to 2 days in the fridge |
| WhenOn the day | WhatReheat the filling until steaming, warm the refried beans, layer and bake. | KeepsAbout 10 minutes hands-on |
| WhenFully assembled | WhatOnly without chips (Strategy B): beans, filling, salsa and cheese, covered. | KeepsUp to 24 hours; add 8 to 10 minutes to the bake |
| WhenNever ahead | WhatChips in the dish, or toppings on top. | KeepsBoth go soft within the hour |
The Two-Day Party Timeline
- 2 days
Shop, mix and soak
Buy chips, cheese, tortillas and drink supplies. Mix the taco seasoning, pickle the red onions and soak the horchata rice overnight.
- 1 day
Cook and chill
Cook the casserole filling and chill it. Bake and soak the tres leches cake, blend and strain the horchata, shred the cheese and lettuce.
- Morning
Slow cookers on
Start the barbacoa or chicken tinga on low. Blend the agua fresca, build the layered bean dip and label the serving dishes.
- 2 hours
Sides and toppings
Rice on the stove, beans into a slow cooker on warm. Dice tomatoes, slice jalapeños and make the guacamole.
- 45 min
Build and bake
Reheat the filling until steaming, layer the casserole and bake. Wrap tortillas in foil and warm them on the rack below.
- Serve
Out it goes
The casserole comes out after its 5-minute rest, topping bar beside it. Drinks over ice; whipped cream on the cake just before dessert.
What to Serve With Walking Taco Casserole
Rich, cheesy and salty, it wants something starchy, something fresh and a cold pitcher on the side. Every drink here is alcohol-free and made by the pitcher.
FillingCilantro-lime rice
Long-grain rice cooked with a bay leaf, then tossed with lime zest, lime juice and chopped cilantro. It catches the juices from every square.
SmokyStreet corn
Charred corn with a creamy coating, cotija, chili and lime (number 12 above). Cut the kernels off for a salad that is easier to serve.
Early arrivalsChips and layered dip
A 9×13 of layered bean dip (number 13) and an extra bag of tortilla chips keep people happy while the casserole bakes.
PitchersAgua fresca, horchata, limeade
Watermelon agua fresca and horchata from the list, plus limeade: 1 cup lime juice and 1 cup sugar dissolved in 1 cup hot water, topped with 6 cups cold water.
FreshA crunchy green salad
Romaine, radishes, cucumber, avocado and toasted pepitas with lime juice and olive oil. Something cold and sharp against the cheese.
Storage, Reheating and Fixes
Leftovers keep well, but the chips soften overnight. Scrape off the fresh toppings before storing and add new ones after reheating.
| How | How long | |
|---|---|---|
| Fridge | HowScrape off the fresh toppings; cover the dish or pack portions airtight | How longUp to 3 days |
| Reheat, oven | HowCovered with foil at 350°F (175°C) | How long12 to 15 minutes for portions, about 25 for a half pan |
| Reheat, microwave | HowA portion, covered, 1½ to 2 minutes | How longAdd a handful of fresh chips on top |
| Freezer | HowNot the assembled casserole: the chips turn mushy. Freeze the cooked beef filling instead | How longUp to 3 months; thaw overnight in the fridge |
If Something Went Wrong
| Problem | Likely cause | Fix |
|---|---|---|
| ProblemSoggy chips | Likely causeWet filling, or a long, cool bake | FixSimmer until no liquid pools; 425°F, uncovered; Strategy B for long buffets |
| ProblemDry filling | Likely causeSimmered too long, or the broth left out | FixKeep the ½ cup broth; stop when thick but glossy |
| ProblemPale cheese | Likely causeOven not hot enough, or rack too low | FixUpper-middle rack at 425°F; 1 minute under the broiler, watching |
| ProblemGreasy top | Likely causeBeef fat not drained | FixDrain well after browning; 85% lean or leaner |
| ProblemBland | Likely causeUnder-salted filling, or salt-free mix | FixTaste the filling before layering and salt it then |
| ProblemWilted toppings | Likely causeAdded before baking, or too soon after | FixToppings after the 5-minute rest, or on the side |
| ProblemCold middle in a big pan | Likely causeHotel pan or two 9×13s crowding the oven | FixHot filling going in; foil for the first 15 minutes in a hotel pan |
Nutrition (approximate, per serving)
One of 12 squares from the 9×13 as written, with 85% lean beef drained, before toppings. One of 10: about 500 calories and 27 g protein. Two tablespoons of sour cream add about 60 calories.
Mexican Food for a Crowd: FAQs
What is the best Mexican food for a crowd?
Dishes that bake in one pan or hold in a slow cooker: walking taco casserole, enchilada bakes, a taco or burrito bar, chicken tinga, barbacoa, Mexican rice and seasoned beans. They scale easily, most can be made a day ahead, and guests build their own plates. All 16 are above, with amounts.
What is a walking taco casserole?
Walking tacos are taco fillings spooned into a bag of corn chips. The casserole puts the same things in a 9 by 13: refried beans, corn chips, seasoned beef with black beans and tomatoes, salsa and cheddar, baked hot and topped with lettuce, tomato, sour cream and jalapeño.
How many people does a 9×13 walking taco casserole feed?
10 to 12 as the main dish, cut 3 by 4. With several other dishes on a buffet it stretches to 15 smaller squares. An 8 by 8 feeds 5 or 6, two 9 by 13 dishes feed 20 to 24, and a 20 by 12 hotel pan feeds 24 to 30.
How do you keep the chips from getting soggy?
Simmer the filling until no liquid pools, bake hot and uncovered at 425°F, and add the toppings only after baking. The bottom chips soften by design; the crunch comes from the chips tucked in at the edges. For a long buffet, serve the chips on the side.
Can I make walking taco casserole ahead of time?
Cook the filling up to 2 days ahead and chill it. On the day, reheat it, layer and bake: about 10 minutes of work. Everything except the chips can be assembled up to 24 hours ahead; never assemble it with the chips in, as they go soft.
Can you freeze walking taco casserole?
Not once it is assembled: the chips turn mushy when thawed. Freeze the cooked beef filling instead, flat in a bag or container, for up to 3 months. Thaw it overnight in the fridge, reheat until steaming and build the casserole as usual.
How much taco meat do I need for 20 people?
About 5 pounds of raw ground beef, a quarter pound per guest, when tacos are the main dish. With the walking taco casserole or another main on the table, 3 to 4 pounds is enough. Use halal ground beef and cook it with homemade taco seasoning.
What do you serve with walking taco casserole?
Cilantro-lime or Mexican rice, seasoned black beans, street corn, a crunchy green salad, and chips with a layered bean dip. For drinks, watermelon agua fresca, horchata or fresh limeade over ice.
What drinks go with Mexican food for a party?
Agua fresca (watermelon, cantaloupe or hibiscus), horchata, fresh limeade and sparkling water with lime. Plan 2 to 3 cups per guest over a three-hour party, about 1½ gallons for 10 guests. Make the agua fresca the morning of and the horchata a day ahead.
Can I use tortilla chips instead of corn chips?
Yes. Sturdy restaurant-style tortilla chips or nacho-cheese tortilla chips both work at the same weight. Thin chips break and soften faster, so put more of them at the edges and fewer in the bottom layer. With nacho-cheese chips, halve the salt in the seasoning.
Is walking taco casserole halal?
It is with halal ground beef and halal beef broth, refried beans labelled vegetarian (traditional ones are often made with lard) and cheese checked as the note in the recipe card describes. There is no alcohol anywhere in it.
How do you keep Mexican food warm for a party?
Slow cookers on warm hold beans, tinga, barbacoa and taco meat for hours. Time the casserole to come out as guests arrive and keep it covered with foil between servings. Rice stays hot covered in its pot or in a 200°F oven, and tortillas wrapped in foil.
How do you reheat walking taco casserole?
Covered with foil at 350°F: 12 to 15 minutes for portions, about 25 for a half pan. Scrape off the lettuce and sour cream first. In the microwave, give a covered portion 1½ to 2 minutes, then add a handful of fresh chips on top for crunch.
What is a cheap Mexican food to feed a crowd?
Rice and beans stretch furthest, and a walking taco casserole feeds 12 from 1½ pounds of beef because the beans, chips and cheese do the filling. A taco bar with half beef and half seasoned beans, or chicken tinga made with thighs, also keeps costs down.
Save the pin so the casserole, the guest-count chart and all 16 dishes are one tap away.
More Mexican Recipes for a Party
Number 3 in full, a grazing table, burrito fillings, hands-off rice, dips and another cheesy bake.
Chicken Enchilada Casserole With Rice
The rice bake from the list, step by step. See the recipe → Party SpreadMexican Grazing Table
A build-your-own board for a crowd. See the table → Burrito BarBest Burrito Recipes
Fillings to set out for the bar. See the burritos → Hands-Off RicePressure Cooker Spanish Rice
A big pot of rice with no stirring. See the rice → Chip BowlDips for Tortilla Chips
More for the early arrivals. See the dips → Another BakeStreet Corn Chicken Casserole
Creamy, cheesy, one dish. See the recipe →Simmer it thick, bake it hot, toppings last. One pan feeds 12, and the fifteen dishes around it turn dinner into a fiesta.
Pin this Mexican food for a crowd plan for the next party.
