Walking Taco Recipe

5 from 2 votes

Walking Taco Recipe where deliciously seasoned taco meat meets your favorite chips for a quick meal everyone will love. No plates needed!

Prep Time20

Total Time20

Course: Dinner

Cuisine: American

Keyword: walking taco recipe, walking tacos

Servings: walking tacos

Author: Chelsea Lords

Cost: $23.39

Equipment

Large pan

Ingredients

1 tablespoon olive oil
1 pound lean ground beef 93/7
1 batch taco seasoning see note 1
1 (15-ounce) can chili beans in sauce, see note 2
8 (3.5-ounce) bags chips Fritos or Doritos
2 cups shredded romaine lettuce
8 ounces shredded sharp Cheddar cheese or use a Mexican blend
1 cup cherry tomatoes halved or quartered
1/2 cup sour cream
Toppings as desired see note 3

US - Metric

Instructions

Heat olive oil in a large pan over high heat. Add the ground beef, smash it down slightly, and sear for 1 minute without touching. Flip and sear the other side for 1 minute, then break it apart with a wooden spoon. Once the beef begins turning from red to pink, stir in the taco seasoning. Continue cooking, stirring occasionally, until the meat is deeply browned and the grease has absorbed. Add the chili beans (with their sauce) and stir until warmed through.
Use scissors to cut the top off each chip bag. Spoon about 1/2 cup of hot taco meat into each bag, then top with 1/4 cup lettuce, 1/4 cup cheese, a handful of tomatoes, and a big scoop of sour cream.
Garnish with any desired toppings or a drizzle of hot sauce. Serve right away—chips will get soggy if assembled in advance.

Video

Notes

Note 1: A taco seasoning packet works fine, but for the best flavor, use this homemade blend (it's SO good!): 1 tbsp chili powder, 1 tsp paprika, 1 tsp cumin, 1 tsp beef bouillon powder, 1/2 tsp onion powder, 1/2 tsp garlic powder, and 1/2 tsp dried oregano. Season to taste—I usually add 1/2 tsp each of salt and pepper.

Note 2: Chili beans are pinto beans in a flavorful sauce, usually found near the canned beans. Don't drain them; the sauce adds a lot to the taco meat.

Note 3: Any toppings you love on tacos work here too! Try guacamole, hot sauce, salsa, or a creamy cilantro lime sauce.

Storage: Cook the meat up to 3 days ahead, chill, and reheat with a splash of water. Freeze cooled meat for up to 3 months and thaw overnight. For travel, keep the meat warm in an insulated carrier and pack toppings in jars over ice. Store leftovers separately and assemble fresh to keep the chips crisp.

Nutrition