Walking Tacos

Name: Walking Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 walking tacos
Cuisine: American Tex-Mex
Ingredients: 1 tablespoon neutral oil, such as canola or avocado oil; 1 small yellow onion, finely chopped; 1 pound ground beef, 85% to 90% lean; 2 tablespoons taco seasoning, store-bought or homemade; 1/2 cup water; 6 snack-size bags corn chips, nacho cheese chips, or tortilla chips, about 1 ounce each; 1 cup shredded cheddar or Mexican-style cheese blend; 1 cup shredded lettuce; 1 cup diced tomatoes or pico de gallo; 1/2 cup sour cream or plain Greek yogurt; 1/2 cup salsa; 1/4 cup sliced jalapeños, optional; 1/4 cup chopped cilantro, optional; 1 lime, cut into wedges, optional

Walking tacos turn a bag of corn chips into a crunchy, build-your-own taco bowl you can eat with a fork. They are easy to prep for game day, weeknight dinners, parties, and camping meals.

Total

30 min

Servings

6 walking tacos

Level

Easy

Walking tacos are tacos served right in small bags of chips. You open the bag, add warm taco meat and toppings, then eat everything with a fork. They are fun, tidy, and great when you do not want a stack of dishes.

This recipe uses seasoned ground beef, but the toppings are flexible. Set everything out in bowls and let each person build their own bag.

Use snack-size bags of corn chips, nacho cheese chips, or tortilla chips. If you only have a large bag, crush a few handfuls into bowls and make the same recipe as taco bowls.

01What you'll need

Ingredients

14 items · 6 walking tacos

1 tablespoon neutral oil, such as canola or avocado oil
1 small yellow onion, finely chopped
1 pound ground beef, 85% to 90% lean
2 tablespoons taco seasoning, store-bought or homemade
1/2 cup water
6 snack-size bags corn chips, nacho cheese chips, or tortilla chips, about 1 ounce each
1 cup shredded cheddar or Mexican-style cheese blend
1 cup shredded lettuce
1 cup diced tomatoes or pico de gallo
1/2 cup sour cream or plain Greek yogurt
1/2 cup salsa
1/4 cup sliced jalapeños, optional
1/4 cup chopped cilantro, optional
1 lime, cut into wedges, optional

02How to make it

Step-by-step

1. Cook the onion
Heat the oil in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes, stirring often, until it softens and smells sweet.
2. Brown the beef
Add the ground beef to the skillet. Cook for 5 to 7 minutes, breaking it into small pieces with a spoon, until no pink remains. If there is a lot of fat in the pan, carefully spoon some off.
3. Season the meat
Sprinkle the taco seasoning over the beef. Add the water and stir well. Simmer for 3 to 5 minutes, until the mixture looks saucy but not watery. Taste and add a pinch of salt if needed.
4. Prep the toppings
While the beef simmers, place the cheese, lettuce, tomatoes, sour cream, salsa, and any optional toppings in small bowls. This makes it easy for everyone to build their own walking taco.
5. Open the chip bags
Gently crush each bag of chips once or twice with your hands. Do not turn the chips into crumbs. Open each bag across the top, or cut it carefully along the side to make a wider opening.
6. Add the taco meat
Spoon about 1/3 cup of warm taco meat into each chip bag. Hold the bag upright so the chips stay inside and the bottom does not spill.
7. Finish with toppings
Add cheese first so it can soften slightly from the warm meat. Top with lettuce, tomatoes, sour cream, salsa, jalapeños, cilantro, and a squeeze of lime, if you like.
8. Serve right away
Place each bag in a napkin or cup for easier holding. Serve with forks and extra napkins. Walking tacos are crispiest when eaten soon after the hot filling is added.

03From our kitchen

Cook's tips

Make-ahead: Cook the taco meat up to 3 days ahead. Cool it, store it in an airtight container in the fridge, and reheat it in a skillet or microwave before serving.
Storage: Store leftover meat and toppings separately. Do not store assembled walking tacos, because the chips will get soggy.
Reheating: Warm the meat until steaming hot. Add a splash of water if it looks dry.
Chip swaps: Corn chips are sturdy and classic, but nacho cheese chips, tortilla chips, or lightly crushed hard taco shells also work.
Protein swaps: Use ground turkey, ground chicken, plant-based crumbles, or cooked lentils. If using lentils, start with about 2 1/2 cups cooked lentils and season them the same way.
Topping ideas: Try black beans, corn, avocado, pickled onions, hot sauce, queso, or crushed tortilla strips for extra crunch.

Cook's note

Do not heat food inside chip bags. The bags are for serving only. Warm the taco meat in a skillet or microwave-safe dish, then spoon it into the opened bags just before eating.

04Frequently asked

Questions & answers

What chips are used for walking tacos?

Snack-size bags of corn chips are the classic choice because they stay crunchy and hold up to warm meat. Nacho cheese chips and tortilla chips also work well.

Can I make walking tacos for a crowd?

Yes. Keep the taco meat warm in a slow cooker on the warm setting, then set out chip bags and toppings. Let guests build their own so the chips stay crisp.

How much meat do I need per walking taco?

Plan on about 1/3 cup cooked taco meat per snack-size chip bag. One pound of ground beef makes about 6 walking tacos, depending on how much each person adds.

Can walking tacos be vegetarian?

Yes. Use seasoned black beans, pinto beans, lentils, or plant-based crumbles instead of beef. Keep the mixture saucy enough to coat the chips, but not so wet that it soaks them.

How do I keep walking tacos from getting soggy?

Add the hot meat right before serving, then eat them soon after. Put cheese on the meat first and wetter toppings, like salsa and sour cream, on top in small amounts.