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–+ servings
Mexican burritos wrapped in foil on a plate.

Walking Tacos Recipe

Course: Appetizer, Dinner, Main Course
Cuisine: American, Mexican, tex mex
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6
Calories: 403kcal
Author: Becky Hardin
Throw taco ingredients into a bag of corn chips, and you'll have a super tasty and portable taco you can eat on the go!
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Ingredients

Instructions

  • Add the beef and taco seasoning to a skillet set over medium heat.
    1 pound ground beef, 3 tablespoons taco seasoning
    A bowl of tortilla chips, salsa, and sour cream.
  • Brown the ground beef.
  • Drain the grease from the skillet.
  • Cut open each bag of chips on the long side.
    6 (1-ounce) bags corn chips
    A plate of nachos, salsa, guacamole and sour cream.
  • Add in a scoop of taco meat, lettuce, chopped tomatoes, and chopped onion.
    1½ cups shredded lettuce, 2 roma tomatoes, ¼ cup chopped onion
  • Top with cheese, salsa, and a dollop of sour cream.
    1 cup freshly shredded cheddar cheese, Salsa, Sour cream
    A person holding a plate of tortilla wraps.

Notes

  • Crush the chips before opening the bag to create smaller pieces that are easier to eat. 
  • If you don't love raw onions, soak the chopped pieces in ice water for 10 minutes to remove some of the bite.
Storage: Store walking tacos in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving: 1taco | Calories: 403kcal | Carbohydrates: 19g | Protein: 21g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 423mg | Potassium: 362mg | Fiber: 2g | Sugar: 2g | Vitamin A: 569IU | Vitamin C: 4mg | Calcium: 190mg | Iron: 2mg