Walking Tacos
Single-serve bags of corn chips opened and filled with seasoned beef, beans, cheese and lettuce, made in 25 minutes and eaten with a fork from the bag.
Photograph credit: Walking taco by Benny Mazur at Flickr · CC BY 2.0 · Wikimedia Commons
Don't Make These Mistakes
Keep the beef hot on the hob until the last bag is filled.
Cut the bags along the side rather than the top for a wider opening.
Set out the toppings in bowls so each person can choose.
How to Make Walking Tacos
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Brown the beef and onion in a large pan for 8 minutes, breaking up the lumps.
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Stir in the taco seasoning and water and simmer for 5 minutes until the liquid has gone.
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Gently crush each bag of chips with your hand, then open the bag along one side.
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Spoon the hot beef into each bag, then top with the cheese, lettuce, tomatoes, soured cream and salsa.
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Eat straight from the bag with a fork.
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Why It Works
A hot taco in a bag, eaten standing up, is about as easy as feeding a crowd gets. Walking tacos are made for the stands at a school game, a bonfire or a big family party, where nobody has a plate or a table and everyone wants something hot. Everyone builds their own.
Cook the beef with the seasoning, and keep it hot in the pan. The rest is a toppings spread: cheese, shredded lettuce, tomato, sour cream and salsa, each in its own bowl so everyone builds their own. Crush the chips lightly inside the sealed bag before opening, which breaks them into forkable pieces and makes the filling spread through them. Keep the beef hot.
Cut the bag open along the side, not the top, so it makes a shallow boat. Spoon in the beef first, so the heat melts the cheese, then add the cold toppings. Eat with a fork, straight from the bag.
Leftovers, Reheating and Keeping
Best made fresh. Keep leftover beef for 3 days in the fridge; assemble the bags only when serving.
What to Serve Alongside
- Pickled jalapeños
- Black beans
- Lime wedges
- Guacamole
Sides from the same cuisine on this site: Philadelphia Soft Pretzels, Boston Baked Beans, 3 Ingredient Biscuits.
What's in a Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published .
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