This Walking Taco Recipe packs saucy beef, melty cheese, and fresh toppings into a snack-size chip bag for a crunchy, fun, on-the-go dinner.
Author’S Notes
Walking Tacos Are Back, Baby!
My husband and I were brainstorming summer camping meals the other day when he brought up one of his childhood favorites: walking tacos.
I remembered having them as a kid too, but it had been years! So I started with my go-to taco meat recipe, added some beans to stretch the meat a bit and give it more texture, and made a batch for dinner the next night.
The kids were OBSESSED, and my husband said they were even better than he remembered. Safe to say this walking taco recipe (along with a reliable hobo foil packets) is locked in for our next camping trip!
Quick Tip
Is a Walking Taco?A Walking Taco Recipe is made by loading taco meat and toppings straight into a small bag of corn chips, so you can eat it right out of the bag; no plate needed.
In the Midwest it’s “Walking Taco,” in the Southwest “Frito Pie,” but the idea is the same; portable, no-plate taco dinner!
Ingredients In My Walking Taco Recipe
| Ingredient | Why It Matters |
|---|---|
| Single-serve chip bags | Doritos for nacho flavor, Fritos for classic corn flavor, Takis for some heat, and Cheetos for extra crunch. |
| Lean ground beef (93/7) | Browns beautifully with minimal grease, so the chips stay crisp. |
| Taco seasoning & chili beans | Seasoning brings the classic taco flavor; beans keep the meat saucy so every chip gets coated evenly. |
| Fresh toppings | Shredded lettuce, sharp Cheddar, cherry tomatoes, and sour cream for the classic taco toppings. |
| skippable extras | Pickled jalapeños, guacamole, salsa, queso drizzle…pile on your favorites! |
Tips For Making This Walking Taco Recipe
- Lightly crush chips: Guarantees every bite gets meat and toppings.
- serve while it is hot: Chips stay crisp instead of soggy.
- Keep meat hot: Keep in a slow cooker for parties, in a thermos for camping.
- straightforward topping bar: Use a muffin tin or small bowls for quick, tidy access.
Storage
Make-Ahead, Packing To Go, & Storing
This Walking Taco Recipe is reliable for camping, but it’s just as fun for a quick dinner.
- Prep ahead: Cook meat up to 3 days early, chill, then reheat with a splash of water.
- Freeze: Bag cooled meat; freeze up to 3 months and thaw overnight.
- Pack to go: Carry hot meat in an insulated carrier; keep toppings in small jars on ice.
- Leftovers: Keep toppings separate and build while fresh so chips stay crisp.
More Camping Meal Faves:
Dinner
Chicken Rice Foil Packs
Dinner
Sausage and Potato Foil Packs
Dinner
Sweet Potato Foil Packets
Dinner
Tin Foil Sausage and Veggies DinnerWhat to Serve With My Walking Taco Recipe
- Mexican Street Corn Pasta Salad: a reliable side dish with any type of tacos!
- Black Bean and Corn Salad: Scoopable side or extra taco topper.
- Cilantro Lime Rice: A good filling side or add a scoop to the chip bags!
- Guacamole: The best creamy topping to levels up the whole meal.
