Walking Tacos With Campfire Chili Recipes
WALKING TACOS
These Walking Tacos are great for an on-the-go dinner, campfire meal or easy game night supper. The ingredients transform a bag of chips into a taco in a bag! -Beverly Matthews, Pasco, Washington
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in chili seasoning mix, pepper, tomatoes and beans; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes, stirring occasionally., Just before serving, cut open corn chip bags. Add beef mixture and toppings.
Nutrition Facts : Calories 530 calories, Fat 28g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 1017mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 6g fiber), Protein 24g protein.
WALKING TACOS
This has been a family favorite ever since our life got crazy chasing kids around. Quick and easy to make, kids love it, and there is no cleanup. The meat can be made up in advance, so when it's time to eat, just heat up the meat and you are ready to go. Easy enough to eat in the car on the way to soccer practice on a busy night!
Provided by Shawn Hoffman Zimmerman
Categories Main Dish Recipes Taco Recipes Beef
Time 20m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 657.5 calories, Carbohydrate 38.2 g, Cholesterol 99.5 mg, Fat 45.5 g, Fiber 2.4 g, Protein 26.4 g, SaturatedFat 20.9 g, Sodium 974.8 mg, Sugar 4.1 g
CARNITAS WALKING TACOS
A walking taco (also known as taco in a bag) is a popular party and concession stand food around here, and it's both fun and convenient since all of the toppings get piled into a bag of chips. Walking tacos are commonly made with a ground beef mixture, but with this recipe I've gone with carnitas, slow-cooked pork, because carnitas tacos are SO GOOD.
Provided by Molly Yeh
Categories main-dish
Time 5h20m
Yield 6 servings
Number Of Ingredients 21
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.
WALKING TACOS WITH CAMPFIRE CHILI
Simple chili prepared in a Dutch oven, then served over a bag of Fritos® or other chips with loads of toppings (like sharp Cheddar cheese, scallions, diced onion, sour cream, and avocado). Perfect for picnics, block parties, camp-outs and game nights. You can simply pour out the Fritos into a serving dish and top with the accompaniments or--if you wish to be truly authentic, and I think you do-- serve the Frito pie directly in the Frito bag.
Provided by Ashley Baron Rodriguez
Categories Pork Shoulder
Time 3h58m
Yield 10
Number Of Ingredients 19
Steps:
- Heat oil in a large Dutch oven over high heat. Season beef chuck and pork shoulder generously with salt. Cook in the hot oil in batches until browned on all sides, about 5 minutes per batch.
- Stir onions, jalapeno chile pepper, and garlic into the Dutch oven; cook until soft, 3 to 5 minutes. Add tomatoes, orange juice, lime juice, chili powder, lime zest, cumin, and oregano. Bring to a boil; reduce heat, cover partially with the lid, and simmer until beef and pork fall apart when pressed, about 3 hours.
- Divide corn chips among serving bowls. Spoon chili on top. Garnish each serving with cotija cheese, pickled jalapeno peppers, limes, and cilantro.
Nutrition Facts : Calories 707.6 calories, Carbohydrate 54.1 g, Cholesterol 92.2 mg, Fat 43.3 g, Fiber 6.8 g, Protein 29.4 g, SaturatedFat 12.4 g, Sodium 743.2 mg, Sugar 5.9 g
CAMPFIRE TACO SALAD
Served in a corn chip bag, this easy outdoor meal from Jean Komlos of Plymouth, Michigan is flavorful and fun. "My neighbor entertained Girl Scouts with this clever recipe," she says.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cut the top off each bag of chips; set aside. Place chili in a saucepan; cook on a grill over medium heat for 10 minutes or until heated through, stirring occasionally. Spoon about 2 tablespoons of chili into each bag of chips. Top with cheese, sour cream, salsa and lettuce.
Nutrition Facts :
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