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Walking Tacos

Tacos get a portable twist with this county fair-inspired meal: Walking Tacos.

One of the best things about the county fair each summer is the food. Kids go crazy for the corn dogs, funnel cakes, kettle corn and other great treats they can enjoy as they walk around and check out the festivities.

You can bring a taste of the county fair home with our Walking Tacos. A fun twist on traditional taco salad, you assemble the taco in a single serving bag of chips and then it’s easy to eat straight out the bag. Kids and adults alike will love the taste and portability of this homemade fair food. It’s great for a summer party or for a hearty meal on the run; all you need is your walking taco bag in hand and a spoon.

Walking Tacos

Serves 6
Prep Time: 10 minutes
Cook Time: 20 minutes

1 lb. lean ground beef, crumbled, browned and fat drained
3 Tablespoons water
1 envelope taco seasoning mix (Such as Lawry’s)
1 (15-ounce) can black beans, drained
6 single-serving-sized bags of tortilla or corn chips such as Doritos or Fritos (any flavor)
2 cups shredded lettuce
1 cup shredded cheese
2 medium tomatoes, diced
1 avocado, diced
½ cup light sour cream

1. With the browned ground beef still in the skillet, add the can of drained black beans, 3 Tablespoons of water and taco seasoning. Combine and heat through.
2. Gently crush the chips inside each individual bag. Once the chips are crushed, cut open the top of the bag.
3. For each serving, scoop taco meat/bean mixture into the bag. Top with your favorite taco toppings, which may include cheese, lettuce, tomatoes, avocados and/or sour cream.
4. Using a spoon, stir the chips, taco meat and toppings together. Serve with a plastic spoon for a meal-on-the go.

Note: If you prefer, you can easily assemble this in a zip-top bag using chips from a larger bag or your own homemade baked tortilla strips (recipe follows).

Homemade Tortilla Strips

Lightly brush the tops of 8 corn tortillas with olive or vegetable oil and sprinkle with salt or garlic powder, if desired. Stack tortillas and cut into desired-size pieces. Spread on cookie sheet and bake at 350°F for 15 minutes or until lightly browned.

Written and photographed by Kristen Doyle, dineanddish.net

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