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Walking Tacos

Walking tacos load snack-size corn chips with seasoned taco meat, melty cheddar, and fresh toppings in a handheld, no-fork-required setup. The crunchy chip base stays crisp while you build individual bags fast—ready in about 20 minutes.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Ground beef taco filling
  • 1 lb ground beef
  • 1 taco seasoning 1 packet
Chip base and cheese
  • 6 corn chips single-serve bags
  • 1.5 cup shredded cheddar cheese
Fresh toppings
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 0.5 cup sour cream
  • 0.5 cup salsa

Equipment

  • 1 cast iron skillet

Method
 

Cook the taco meat
  1. Brown the ground beef in a cast iron skillet over medium heat, then drain excess fat.
  2. Stir in the taco seasoning and a splash of water, then simmer for 5 minutes until thickened.
Build the chip bags
  1. Crush the corn chips slightly inside each individual bag to create lots of crunchy surface area.
  2. Split each bag open along the side to create a wide opening for easy filling.
  3. Spoon the seasoned beef directly into each bag over the chips.
  4. Top each bag with shredded cheddar cheese, shredded lettuce, diced tomatoes, sour cream, and salsa.
Serve
  1. Serve immediately with a fork, eating right out of the bag.

Notes

Pro tip: Let the beef mixture cool slightly before adding so the heat doesn’t melt the chips too fast. Store leftovers covered in the fridge up to 2 days, but assemble only what you’ll eat for best crunch (freeze the cooked beef mixture up to 2 months). For a lighter option, use ground turkey instead of ground beef to reduce fat while keeping the same taco seasoning flavor.