How To Make A Walking Taco

Name: Walking Tacos (Frito Bag Tacos)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 servings
Cuisine: American
Ingredients: 2 Tablespoons extra virgin olive oil; 1 medium onion (chopped); 6-8 little sweet peppers or 1 green and 1 red bell pepper (chopped); 4 cloves fresh garlic (minced); 1 lb lean ground beef; Pinch of kosher salt and black pepper; 2 cans diced tomatoes; 1 Cup Herdez Salsa or your favorite salsa; 1 small can tomato paste; 1 Cup warm water; 3 cans of beans (drained (I used black, pinto and red kidney)); 1 can black olives sliced; 2 Tablespoons chili powder; 1 Tablespoon ground cumin; 1 Tablespoon hot sauce (Tabasco); 1 Tablespoon fresh lime juice; Pinch of Kosher salt (fresh cracked black pepper and Lawry's Garlic Salt with Parsley (to taste)); 1/2 Cup fresh chopped cilantro; Bags of Fritos; 1 cup shredded cheddar cheese; 1 cup sour cream; 1/2 cup chopped Jalapenos (or green onions)

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Walking Tacos are a hands-on party food where seasoned chili and toppings are served inside individual Frito bags, creating a crunchy, portable taco you eat straight from the bag with a fork.

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Total

45 min

Servings

Recipe Source

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From Picky-palate

Ingredients

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2 Tablespoons extra virgin olive oil
1 medium onion (chopped)
6-8 little sweet peppers or 1 green and 1 red bell pepper (chopped)
4 cloves fresh garlic (minced)
1 lb lean ground beef
Pinch of kosher salt and black pepper
2 cans diced tomatoes
1 Cup Herdez Salsa or your favorite salsa
1 small can tomato paste
1 Cup warm water
3 cans of beans (drained (I used black, pinto and red kidney))
1 can black olives sliced
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 Tablespoon hot sauce (Tabasco)
1 Tablespoon fresh lime juice
Pinch of Kosher salt (fresh cracked black pepper and Lawry's Garlic Salt with Parsley (to taste))
1/2 Cup fresh chopped cilantro
Bags of Fritos
1 cup shredded cheddar cheese
1 cup sour cream
1/2 cup chopped Jalapenos (or green onions)

22 Ingredients

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Instructions

1
Heat oil in a large dutch oven over medium heat. Saute onion and peppers for 5 minutes or until softened. Add garlic and cook for 1 minute. Add ground beef, salt and pepper. Cook until browned. Drain if needed. I usually don't need to for the lean beef. Pour in tomatoes, salsa, tomato paste then stir to combine. Add 1 Cup warm water to thin out slightly then add in beans, olives, chili powder, cumin, hot sauce, lime juice, salt, pepper and garlic salt. I start with just a pinch of salt then keep tasting until it's to my liking. Add chopped cilantro and reduce heat to low to simmer until ready to serve.
2
Open bags of fritos. Spoon in chili, cheese, sour cream and jalapenos. Stick a fork in it and eat!!

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Tips & Notes

Pro tips

Use lean ground beef to minimize excess fat; drain if needed after browning, though lean beef typically requires no draining.
Toast the chili powder and cumin in the hot oil for 30 seconds before adding other ingredients to deepen their flavor.
Assemble bags just before serving to keep the Fritos crunchy; soggy chips result from prolonged contact with warm chili.
Taste the chili after simmering and adjust salt, pepper, and hot sauce to your preference before spooning into bags.

Substitutions

Herdez Salsa → any fresh or jarred salsa (mild or spicy to taste)
Cheddar cheese → Monterey Jack or Mexican blend cheese
Sour cream → Greek yogurt (tangier, lower fat option)
Jalapeños → green onions, red onion, or fresh cilantro for a lighter topping

Storage & make-ahead

Store cooled chili in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or microwave before assembling into Frito bags.