Walking Tacos

Get ready for the ultimate no-fuss party food that brings all the taco goodness without any of the mess! Walking Tacos combine everything you love about tacos with the convenience of eating straight from a chip bag. They’re portable, customizable, and guaranteed to make you the hero of your next gathering.

What makes Walking Tacos so magical is their perfect balance of textures and flavors – seasoned beef and beans nestled among crunchy corn chips, topped with fresh veggies and creamy additions. It’s like a flavor fiesta in every bite! Best of all, they require minimal prep and cleanup, making them ideal for game days, camping trips, or just a fun weeknight dinner that will have everyone smiling.

Ingredients

For the meat mixture:

• 1 pound ground beef (80/20)
• 1 large white onion, finely chopped (about 2 cups), divided
• 1 teaspoon kosher salt
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 (1-ounce) package taco seasoning or 2 tablespoons Homemade Taco Seasoning
• 1/2 cup salsa (any kind)

For assembly:

• 8 (3.5-ounce) bags corn chips, such as Fritos
• 2 cups finely shredded romaine lettuce
• 8 ounces shredded Monterey Jack cheese
• 1 large tomato, chopped
• 1/2 cup tender cilantro stems and leaves
• 1/2 cup sour cream
• Pickled jalapeños and hot sauce, for garnish

Steps

1. Cook the beef and onion base: Heat a large nonstick skillet over medium-high heat. Add the ground beef, half of the chopped onions (about 1 cup), and salt. Cook, stirring occasionally with a wooden spoon to break up the meat, until the onions are soft and translucent and the beef is completely cooked through with no pink remaining, about 5-7 minutes. If you prefer a leaner mixture, tilt the pan slightly and spoon out excess fat.
2. Add the beans and seasonings: Reduce the heat to medium-low to prevent the spices from burning. Add the drained pinto beans, taco seasoning, and salsa to the skillet. Stir thoroughly to ensure the seasoning coats everything evenly. Cook, stirring occasionally, until the beans are warmed through and the mixture is slightly thickened, about 2-3 minutes. You’ll know it’s ready when the sauce clings to the meat rather than being watery. Remove the skillet from heat.
3. Prepare the chip bags: Before assembling, set up all your toppings in an assembly line for efficiency. Using clean scissors, cut either the top off each chip bag or cut down the center front of each bag. If cutting the top, remove about 1-2 inches from the top; if cutting the front, cut a slit from top to about 1 inch from the bottom, creating a “boat” that holds everything.
4. Assemble the walking tacos: Working with one bag at a time to prevent sogginess, spoon about 1/2 cup of the warm beef and bean mixture directly onto the chips in each bag. The warmth will slightly soften the chips while maintaining their crunch.
5. Add the toppings: Layer each bag with 1/4 cup shredded lettuce, 1/4 cup shredded Monterey Jack cheese (the residual heat from the meat will help melt it slightly), 2 tablespoons chopped tomato, 1 tablespoon of the remaining chopped onions, 1 tablespoon fresh cilantro, and 1 tablespoon sour cream.
6. Finish and serve: Garnish each walking taco with pickled jalapeños and a few dashes of hot sauce according to taste preference. Distribute plastic forks and serve immediately. For best texture and flavor experience, don’t assemble these ahead of time as the chips will become soggy within about 10-15 minutes.

Smart Swaps

• Use ground turkey instead of beef to reduce fat content while maintaining protein
• Try black beans instead of pinto beans for a different flavor profile
• Substitute Greek yogurt for sour cream (1:1 ratio) for extra protein and tanginess
• Use whole grain corn chips for added fiber and a nuttier flavor
• Try dairy-free cheese for a lactose-free version

Make It Diabetes-Friendly

• Use 93% lean ground turkey instead of 80/20 beef to reduce fat and calories
• Opt for low-sodium taco seasoning or make your own without added sugar
• Choose high-fiber bean chips instead of regular corn chips to reduce the glycemic impact by approximately 30%
• Increase the vegetable toppings (extra lettuce, tomatoes, onions) while using just 1/4 cup of the meat mixture per serving
• Limit or omit the cheese to reduce saturated fat, or use just 2 tablespoons per serving
• Serve with a side of non-starchy vegetables like cucumber slices or bell pepper strips to fill up with fewer carbs

Pro Tips

• Pre-chop all toppings and store in separate containers for a DIY walking taco bar
• Slightly crush the chips in the bag before opening to create more surface area for toppings
• For large gatherings, keep the meat mixture warm in a slow cooker set to low
• For camping trips, prepare the meat mixture at home, refrigerate, and reheat in a skillet over the campfire
• Mini bags of chips work perfectly for kid-sized portions
• Add a squeeze of fresh lime juice just before serving for a bright flavor boost