The Best Walking Taco Recipes

WALKING TACOS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 10 minutes. Drain and discard grease. Mix taco seasoning into the beef.
• Crush chips without opening the bags. Open bags and spoon in seasoned beef. Cover with cheese, tomatoes, lettuce, and sour cream. Stir to blend. Eat with forks right out of the bags.

WALKING TACO

Steps:

• Add ground beef to a large skillet, using vegetable oil, if needed. If using lean beef (turkey or chicken) oil will be necessary. Cook until no pink remains.
• Drain and return to the skillet.
• Add beef back into pan and mix with taco seasoning and salsa, stir well until fully coated.
• Serve immediately with bags of Fritos or Doritos and toppings of your choice.

THE BEST WALKING TACO RECIPE

Steps:

• Cook ground beef in a skillet over medium heat, breaking it up with a masher or base of a wooden spoon and stir in taco seasoning until just brown.
• Optional: combine ranch mix and sour cream.
• Fill chip bags for walking tacos with ground beef, shredded cheese, fiesta sour cream and so much more.

CARNITAS WALKING TACOS

Steps:

• Place the pork shoulder, garlic, bay leaves, large chunks of onion, ancho chile powder, cumin, cloves, orange juice, lime juice, 1 tablespoon salt, a generous amount of black pepper and 1/2 cup water in the bowl of a 6-quart slow cooker. Cover and cook until the meat is tender and can easily be shredded with a fork, 4 hours on high or 6 hours on low.
• Remove the pork to a large bowl and use two forks to shred. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add half of the pork and 1/2 cup of the cooking liquid and cook, stirring occasionally, until the liquid has evaporated and the pork is crispy and dark brown, about 15 minutes. Remove to a plate and repeat with the remaining oil, pork and 1/2 cup cooking liquid (discard the remaining liquid), another 15 minutes.
• Open the tortilla chip bags and crush a few of the chips. Gently roll down the tops of the bags about a third of the way. Fill the bags with some dollops of sour cream, then pork, then garnish with the finely chopped onions, radishes, cilantro and a few dashes of hot sauce. Serve with the lime wedges.
• In a small bowl, combine the sour cream, mayonnaise, chili powder, salt and lime zest. Set aside.