I reimagined Walking Tacos with a surprising smoky spice and crisp pickled onions that turn a bag of chips into a portable party staple.

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I adore making Walking Tacos. When I set up a quick Walking Taco Bar I watch people get weirdly competitive about toppings.

My favorite is to crumble open single serve bags of Fritos or corn chips then spoon hot seasoned ground beef right in. This Walking Tacos Recipe feels like a snack that got promoted to main event.

It’s portable, messy and ridiculous in the best way, and I still can not believe how simple it is. Plus I love that there is zero fuss, yet it hits all the right notes.

Ingredients

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Fritos or corn chips: salty crunch, mostly carbs, fat, great for texture.
Ground beef or turkey: big on protein, adds savory richness, watch fat.
Taco seasoning: brings spice and salt, makes it bold and very savory.
Lettuce: adds fresh crunch, low calorie, gives a lighter feel, kinda fresh.
Cheese: creamy, it’s provides protein, fat, gives melt and flavor.
Salsa or pico: bright, tangy, adds veggies, low cal, zesty and fresh.
Guacamole or avocado: healthy fats, creamy texture, keeps it rich and smooth.
Black beans: fiber, plant protein, filling and good for digestion.
Jalapenos: spicy kick, adds heat, can be tangy if pickled, watch burning.
Lime and cilantro: bright citrus and herb, lifts flavors, gives freshness.

Ingredient Quantities

8 to 12 single-serve (about 1 oz) bags Fritos or corn chips

1 lb ground beef or ground turkey, your call

1 packet (1 oz) taco seasoning or about 2 tbsp homemade taco mix

1/4 cup water

1 tbsp vegetable oil or olive oil

1 small yellow onion, diced

2 cloves garlic, minced

2 cups shredded lettuce

2 cups shredded cheddar or Mexican blend cheese

1 cup salsa or pico de gallo

1 cup sour cream

1 cup guacamole or 2 ripe avocados

1 can (15 oz) black beans

1 cup corn kernels (fresh, canned or frozen)

1/2 cup diced tomatoes

1/4 cup sliced jalapenos (fresh or pickled)

1/4 cup sliced black olives

1/4 cup chopped fresh cilantro

2 limes

Hot sauce, to taste

Salt and black pepper, to taste

How to Make this

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1. Prep everything first so assembly is fast: shred the lettuce and cheese, dice the tomato and onion, mince the garlic, slice jalapenos and black olives, chop the cilantro, cut the limes into wedges, open and drain the black beans and corn, and either mash the avocados with a squeeze of lime and salt to make guac or set the store bought guacamole out to soften.

2. Heat 1 tablespoon oil in a large skillet over medium heat. Add the diced onion and cook until soft about 3 to 4 minutes, then add the garlic and cook 30 seconds more.

3. Add 1 pound ground beef or turkey and brown, breaking it up with a spatula. Season with salt and pepper as it cooks. If there is a lot of grease drain most of it off.

4. Sprinkle in the 1 ounce taco seasoning (or 2 tablespoons homemade mix) plus 1/4 cup water, stir and simmer until the sauce thickens and coats the meat, about 2 to 3 minutes. Taste and adjust salt and pepper. If you want melty cheese, take the pan off the heat and sprinkle a little cheese on top so it softens.

5. Warm the drained black beans and corn together in a small pot or microwave for a minute or two, season lightly with salt and pepper. You can stir them into the meat for a heartier filling or keep them separate as a topping.

6. Keep the 8 to 12 single serve bags of chips sealed until you are ready to fill. When ready open each bag at the top, crush the chips a little inside the bag with your fist or a spoon so they form a base but still have big crunchy pieces.

7. To assemble spoon a portion of the taco meat into each chip bag, add some warmed black beans and corn, then layer shredded lettuce, shredded cheddar or Mexican blend, salsa or pico de gallo, a dollop of sour cream, guacamole or slices of avocado, diced tomatoes, jalapenos, sliced olives and a sprinkle of chopped cilantro. Squeeze a lime wedge over each one and add hot sauce to taste.

8. Serve right away with forks and napkins. Tip: keep chips sealed and wet toppings stored separately until the last minute so the chips stay crispy. Leftover meat and toppings store in the fridge for up to 3 days.

Equipment Needed

1. Large skillet (nonstick or stainless) for browning the meat
2. Small saucepan or microwave-safe bowl to warm beans and corn
3. Cutting board you dont mind getting messy
4. Chef’s knife for dicing tomatoes, onion, slicing jalapenos and olives
5. Spatula to break up and stir the meat
6. Box grater or cheese grater for shredding cheddar (or use pre-shredded)
7. Mixing bowl and fork or potato masher for guac
8. Can opener
9. Colander or fine-mesh strainer to drain beans and corn
10. Measuring spoons/cups (and a tablespoon) plus a citrus reamer or just a lime wedge for squeezing

FAQ

Q: Can I make these walking tacos vegetarian or vegan? A: Yes. Skip the meat and season black beans or use crumbled tofu or a plant based ground product, brown them in oil with taco seasoning and a little water. Swap in vegan cheese and a dairy free sour cream or cashew crema. Guac and chips are already vegan so you're mostly set.

Q: How do I keep the chips from getting soggy? A: Keep wet toppings separate until the last minute. Drain canned beans and corn well, spoon salsa or pico on sparingly, or serve salsa and guac in little cups so folks add what they want. Using the single serve chip bags as the bowl also helps, because the chips stay crisper around the edges.

Q: How long will leftovers last? A: Cooked meat or seasoned beans stay fresh 3 to 4 days in the fridge in an airtight container. Salsa or pico 3 to 4 days, sour cream 5 to 7 days, guac best within 24 hours even if you add lime. Assembled tacos with chips will get soggy fast so eat them that day.

Q: Can I prep stuff ahead for a party? A: Absolutely. Cook the meat, heat and season the beans, shred the lettuce, grate the cheese and make salsa and guac the day before. Keep everything chilled separately and put out chips at the last minute, then let people build their own. Saves time and stress.

Q: How many people does this recipe serve? A: With 8 to 12 single serve chip bags you can serve 8 to 12 people depending on appetite. If you have big eaters plan for the lower end, you can always double the taco mix or offer extra sides.

Q: How do I change the spice level? A: Use less taco seasoning or mild salsa if you want it tame. Remove jalapeno seeds or leave the sliced jalapenos off the main spread and put them in a small bowl so people can add heat. Hot sauce on the side is an easy fix so everyone gets what they want.

How To Make The BEST Walking Tacos Recipe Substitutions and Variations

Fritos / single-serve corn chips: swap for small tortilla chip bags (Tostitos Scoops or plain tortilla chips), or crush larger corn chips into individual sandwich bags and use those, or use baked corn tortilla strips for a lighter crunch
Ground beef or turkey: swap for shredded rotisserie chicken, cooked lentils or extra black beans for a vegetarian version, or plant based crumbles (Beyond/Impossible) seasoned the same way
Sour cream: swap for plain Greek yogurt (same tang, less fat), vegan sour cream or coconut yogurt for dairy free, or a quick crema made by blending yogurt with lime and salt
Guacamole / avocados: swap for store bought guacamole, mashed avocado with lime cilantro and salt, or an avocado crema (blend avocado with yogurt or sour cream and a squeeze of lime)

Pro Tips

1) Keep the chip bags sealed until the last possible second, and serve wet toppings on the side so folks can add them themselves. If you must assemble ahead, make a tiny “moisture barrier” by putting a thin layer of shredded cheese or a few extra crushed chips in the bottom before adding meat.

2) Use a slotted spoon when scooping the taco meat into bags so you leave excess grease or sauce behind. Less liquid in the filling = crunchier chips. If the meat seems dry after that, drizzle a little warmed salsa on top instead of saucy meat.

3) Melt the cheese into the hot meat, not on the chips. Take the pan off the heat, stir in cheese and cover for a minute so it gets gooey; the melted cheese clings to the meat and helps keep toppings from sliding out the bag.

4) Prep guac last minute, and always add lime and salt. If you have to make it early, press plastic wrap directly onto the surface to stop browning. Also, halve the avocado and keep the pit in the unused half, it helps slow oxidation a bit.

5) Set up an assembly line and use small containers or squeeze bottles for sour cream and salsa to speed things up and avoid drippy spoons. Label any spicy toppings so kids and light-eaters dont get surprised.

How To Make The BEST Walking Tacos Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I reimagined Walking Tacos with a surprising smoky spice and crisp pickled onions that turn a bag of chips into a portable party staple.

Servings

servings

Calories

552

kcal

Equipment: 1. Large skillet (nonstick or stainless) for browning the meat
2. Small saucepan or microwave-safe bowl to warm beans and corn
3. Cutting board you dont mind getting messy
4. Chef’s knife for dicing tomatoes, onion, slicing jalapenos and olives
5. Spatula to break up and stir the meat
6. Box grater or cheese grater for shredding cheddar (or use pre-shredded)
7. Mixing bowl and fork or potato masher for guac
8. Can opener
9. Colander or fine-mesh strainer to drain beans and corn
10. Measuring spoons/cups (and a tablespoon) plus a citrus reamer or just a lime wedge for squeezing

Ingredients

8 to 12 single-serve (about 1 oz) bags Fritos or corn chips
1 lb ground beef or ground turkey, your call
1 packet (1 oz) taco seasoning or about 2 tbsp homemade taco mix
1/4 cup water
1 tbsp vegetable oil or olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 cups shredded lettuce
2 cups shredded cheddar or Mexican blend cheese
1 cup salsa or pico de gallo
1 cup sour cream
1 cup guacamole or 2 ripe avocados
1 can (15 oz) black beans
1 cup corn kernels (fresh, canned or frozen)
1/2 cup diced tomatoes
1/4 cup sliced jalapenos (fresh or pickled)
1/4 cup sliced black olives
1/4 cup chopped fresh cilantro
2 limes
Hot sauce, to taste
Salt and black pepper, to taste

Directions

Prep everything first so assembly is fast: shred the lettuce and cheese, dice the tomato and onion, mince the garlic, slice jalapenos and black olives, chop the cilantro, cut the limes into wedges, open and drain the black beans and corn, and either mash the avocados with a squeeze of lime and salt to make guac or set the store bought guacamole out to soften.
Heat 1 tablespoon oil in a large skillet over medium heat. Add the diced onion and cook until soft about 3 to 4 minutes, then add the garlic and cook 30 seconds more.
Add 1 pound ground beef or turkey and brown, breaking it up with a spatula. Season with salt and pepper as it cooks. If there is a lot of grease drain most of it off.
Sprinkle in the 1 ounce taco seasoning (or 2 tablespoons homemade mix) plus 1/4 cup water, stir and simmer until the sauce thickens and coats the meat, about 2 to 3 minutes. Taste and adjust salt and pepper. If you want melty cheese, take the pan off the heat and sprinkle a little cheese on top so it softens.
Warm the drained black beans and corn together in a small pot or microwave for a minute or two, season lightly with salt and pepper. You can stir them into the meat for a heartier filling or keep them separate as a topping.
Keep the 8 to 12 single serve bags of chips sealed until you are ready to fill. When ready open each bag at the top, crush the chips a little inside the bag with your fist or a spoon so they form a base but still have big crunchy pieces.
To assemble spoon a portion of the taco meat into each chip bag, add some warmed black beans and corn, then layer shredded lettuce, shredded cheddar or Mexican blend, salsa or pico de gallo, a dollop of sour cream, guacamole or slices of avocado, diced tomatoes, jalapenos, sliced olives and a sprinkle of chopped cilantro. Squeeze a lime wedge over each one and add hot sauce to taste.
Serve right away with forks and napkins. Tip: keep chips sealed and wet toppings stored separately until the last minute so the chips stay crispy. Leftover meat and toppings store in the fridge for up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.