Walking Tacos

These crowd-pleasing Walking Tacos include Fritos chips layered with a ground beef chili mixture, topped with cheese, lettuce, olives, sour cream and salsa. They’re fun for feeding a group, an easy campfire dinner, or a kid-friendly weeknight meal. 

Let’s face it, these walking tacos are just fun to eat! Some of my other favorite kid-friendly recipes include Ham and Cheese Sliders and Mini Meatloaf.

Walking Tacos (also called “tacos in a bag”) are one of those dinners that kids and adults love equally. They get their name from the way they are easy to “walk” around with, chatting at a party, or eating around a campfire, with no plates needed and little mess to clean up. We prefer to eat them layered in a bag of Fritos chips, but Doritos, or regular tortilla chips would also taste great.

How to make Walking Tacos:

• Combine all of the taco seasoning spices in a small bowl and set aside.
• In a large skillet over medium heat add the ground beef and season with salt and pepper. Add the chopped onion and celery and cook until meat is browned. Drain any grease. Add minced garlic. Add crushed tomatoes, chili beans, and taco seasoning. Stir and bring to a simmer. Simmer for 15 minutes on low heat.
• Open bags of Fritos chips. Add a ladle-full of chili mixture, and top with a handful of chopped lettuce, shredded cheese, tomatoes, avocados, olives, and a spoonful of sour cream and salsa. Enjoy!

Walking tacos are essentially an all-in-one meal, but could be served with a side of Mexican rice, a bowl of fresh fruit or cold veggies.

Make-ahead Instructions: The beef mixture can be made 2-3 days ahead of time (depending on the freshness of the ingredients), stored in the fridge. Reheat on the stove before serving.

Freezing Instructions: Allow the chili beef mixture to cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator. Rewarm on the stove.

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Recipe

5 from 5 votes

Walking Tacos

These crowd-pleasing Walking Tacos include Fritos chips layered with a ground beef chili mixture, topped with cheese, lettuce, olives, sour cream and salsa.

Print Pin Review

Author Lauren Allen

Course Main Course, Salad

Cuisine American

Servings 5

Calories 812

Prep 5 minutes mins

Cook 20 minutes mins

Total 25 minutes mins

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Equipment

• Meat Chopper

Ingredients

  

1x2x3x

For the Taco Salad:

• ▢ 1/2 pound lean ground beef
• ▢ salt and freshly ground black pepper
• ▢ 1 teaspoon garlic , minced
• ▢ 1 rib celery , diced
• ▢ 1/2 yellow onion , diced
• ▢ 14.5 ounce can crushed tomatoes
• ▢ 16 ounce can chili beans , partially drained
• ▢ 1 cup shredded cheddar cheese
• ▢ 1 romaine heart , finely chopped
• ▢ 1 large tomato , diced
• ▢ 1 avocado , peeled, seeded and chopped
• ▢ 1 small can sliced olives , optional
• ▢ sour cream , for topping
• ▢ salsa , for topping
• ▢ 5 (1 oz bags) Fritos corn chips , or Doritos

For the taco seasoning:

• ▢ 2 teaspoons chili powder
• ▢ 1/8 teaspoon garlic powder
• ▢ 1/8 teaspoon onion powder
• ▢ 1/8 teaspoon crushed red pepper flakes
• ▢ 1/8 teaspoon dried oregano leaves
• ▢ 1/4 teaspoon paprika
• ▢ 3/4 teaspoon ground cumin
• ▢ 1/2 teaspoon salt

Instructions

 

• Combine all of the taco seasoning spices in a small bowl and set aside.
• In a large skillet over medium heat add the ground beef and season with salt and pepper. 
• Add the chopped onion and celery and cook until meat is browned, breaking it into small pieces. Remove grease. Add minced garlic. Add crushed tomatoes, chili beans, and taco seasoning. 
• Stir and bring to a simmer. Simmer over low heat for 15 minutes.
• Open bags of Fritos chips. Add a ladle-full of chili mixture, and top with a handful of chopped lettuce, shredded cheese, tomatoes, avocados, olives, and a spoonful of sour cream and salsa. Enjoy!

Notes

Make-ahead Instructions: The beef mixture can be made 2-3 days ahead of time (depending on the freshness of the ingredients), stored in the fridge. Reheat on the stove before serving.

Freezing Instructions: Allow the chili beef mixture to cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator. Rewarm on the stove.

Nutrition

Calories: 812kcalCarbohydrates: 84gProtein: 27gFat: 42gSaturated Fat: 10gCholesterol: 51mgSodium: 1651mgPotassium: 1240mgFiber: 13gSugar: 10gVitamin A: 2825IUVitamin C: 15.9mgCalcium: 394mgIron: 5.9mg

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I originally shared this recipe May 2016. Updated July 2020 with new photos and clearer instructions.

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