Walking Tacos are small bags of corn chips like Fritos filled with taco or nacho toppings. Each bag is meant to be an individual portion that is portable—hence “walking.”
The bag is the perfect vessel for holding toppings like ground beef with taco seasoning, tomatoes, lettuce, cheese, or whatever you love on your tacos. It’s not meant to be a meal (though why not?) but a tasty post-school snack or party treat. Dig in with a fork or your fingers, which will be messy and that’s half the fun.
Smart Tips for Making Walking Tacos
- Look for 3.5-ounce Frito bags sold individually next to the checkout counter at gas stations, pharmacies, or supermarkets. The bulk boxes found at stores like Costco hold one-ounce bags, which are too small. They are a little pricey, but I’ve also seen packages specifically made for Walking Tacos available in bulk for super fans of Walking Tacos or if you’re serving it on an extra special occasion.
- I always make double the meat sauce so that I can have prepped taco or quesadilla filling ready in my freezer for future meals. Transfer the leftovers into a zip top bag, label the bag, and freeze for up to six months.
- In the below recipe, I suggest topping the Walking Tacos with seasoned ground beef, lettuce, tomatoes, cheese, sour cream, cilantro, and jalapeño peppers. Pick whatever toppings you like. Salsa, black beans, queso, guacamole or avocado, crema, pickled red onions, thinly sliced radish—there are so many delicious options.
- Don’t love Fritos? Use Doritos or even Takis.
Other Delicious Toppings
- Easy Carnitas
- Homemade Beef Birria
- Huevos a la Mexicana
- Carne Asada
- Copycat Sofritas
Cook the beef and beans topping:
Heat a large nonstick skillet over medium-high heat. Add the ground beef, half of the chopped onions, and salt, and cook, stirring occasionally, until the onions are soft and the beef is cooked through, about 5 minutes. You can scoop out the fat if you’d like.
Lower the heat to medium-low and add the pinto beans, taco seasoning, and salsa and cook, stirring occasionally, until the beans are warmed through, about 2 minutes. Remove the skillet from heat.
Assemble walking tacos:
Use scissors to cut either the top off or cut down the center front of each chip bag.
To assemble each bag: Spoon about 1/2 cup beef on the chips, and top with 1/4 cup lettuce, 1/4 cup cheese, 2 tablespoons tomato, 1 tablespoon chopped onions, 1 tablespoon cilantro, and 1 tablespoon sour cream.
Garnish with pickled jalapeños and hot sauce. Serve immediately. The chips will get soggy if assembled ahead of time.
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