Oh my gosh, are you ready for the easiest, most fun taco night ever? Walking Tacos have been my go-to party trick since college when my roommate and I needed to feed a crowd with zero dishes to wash. Imagine all your favorite taco flavors piled right into a chip bag—no plates, no mess, just pure handheld deliciousness. I’ve served these at everything from game-day parties to kids’ sleepovers, and every single time, people go wild for them. The best part? You can customize each bag exactly how you like it. Trust me, once you try Walking Tacos, you’ll never look at regular tacos the same way again!
Why You’ll Love These Walking Tacos
Seriously, what’s not to love? These Walking Tacos are:
- Crazy fast—20 minutes from fridge to face
- Zero cleanup (just toss the empty chip bag!)
- Totally customizable—pick your chips, pick your toppings
- Party magic—let guests build their own for instant fun
- Kid-approved (mine fight over who gets the Doritos bag)
I’ve yet to meet someone who doesn’t grin when handed their own personal taco bag. It’s like edible confetti!
Walking Tacos Ingredients
Gather these simple ingredients – I promise you probably have most already! The beauty is in the customization, so feel free to tweak based on what’s in your fridge.
- 1 pound ground beef (85% lean) – or swap for ground turkey or plant-based crumbles
- 1 packet taco seasoning (1 oz) – I use mild for the kids, but spicy lovers go wild
- 6 small bags corn chips – Fritos are classic, but Doritos add extra zing
- 1 cup shredded lettuce – iceberg for crunch or romaine for extra green power
- 1/2 cup diced tomatoes – drain them well so the chips stay crispy
- 1/2 cup shredded cheese – cheddar is our house favorite
- 1/4 cup sour cream – or Greek yogurt if you’re feeling virtuous
- 1/4 cup salsa – store-bought is fine, but my homemade pico de gallo shines here
That’s it! See why this is my emergency “oh-crap-guests-are-coming” meal?
How to Make Walking Tacos
Okay, let’s get to the fun part! Making Walking Tacos is seriously foolproof – even my 8-year-old can help with these steps (and she’s usually “too busy” for kitchen chores). Follow these simple instructions and you’ll have dinner ready faster than you can say “taco night!”
Step 1: Cook the Ground Beef
Heat a large skillet over medium heat and add your ground beef. Break it up with a wooden spoon as it cooks – you want nice little crumbles, not big chunks. After about 5-7 minutes, when it’s nicely browned, drain off the excess fat (I tilt the pan and use a spoon to scoop it out). Then stir in the taco seasoning with 1/4 cup water (just follow the packet directions). Let it simmer for 2-3 minutes until the liquid reduces slightly. That smell? That’s pure taco magic!
Step 2: Prepare the Chip Bags
Now grab your chip bags and give them a gentle smush! I press lightly with my palms to crush the chips just enough to make room for toppings – but don’t go Hulk-mode or you’ll tear the bag (learned that the hard way during a very messy football party). You want the chips broken up, not pulverized into dust.
Step 3: Assemble the Walking Tacos
Open each bag (careful not to rip them!) and spoon in about 1/4 cup of the seasoned beef. Then let the topping party begin! Layer on lettuce, tomatoes, cheese – whatever makes your taco-loving heart happy. Finish with dollops of sour cream and salsa. Serve immediately with forks – the chips stay wonderfully crisp for about 10 minutes before they start getting soggy (not that they last that long in my house!).
Tips for Perfect Walking Tacos
After making hundreds (maybe thousands?) of these, here are my hard-earned secrets:
- Warm your toppings – slightly heated beans or cheese melt beautifully into the chips
- Go for thick bags – flimsy chip bags tear when mixing (Fritos bags are my MVP)
- Crush sideways – lay bags flat when smushing to avoid punctures
- Pack toppings separately for parties so chips stay crisp until serving
- Double-bag it if you’re loading up with lots of saucy ingredients!
Pro tip: Keep wet ingredients like salsa in small bowls for DIY assembly.
Walking Tacos Variations
Oh, where to begin with the fun twists you can try! My vegetarian friends adore when I swap the beef for black beans sautéed with taco spices – so flavorful! Sometimes I’ll use tortilla chips instead of corn chips for a different crunch, or spice things up with pickled jalapeños and hot sauce for my heat-loving husband. The possibilities are endless!
Here are some of our family’s favorite combos:
- BBQ Chicken: Shredded rotisserie chicken + bbq sauce + coleslaw
- Taco Salad Style: Lettuce-heavy with avocado ranch dressing
- Breakfast Tacos: Scrambled eggs + bacon + hash browns (yes, for dinner!)
Honestly, once you get the basic method down, you’ll start seeing Walking Taco potential everywhere – even dessert versions with cinnamon chips and fruit!
Serving Suggestions
These Walking Tacos shine all on their own, but I love pairing them with easy Mexican rice or a crisp avocado salad for a complete meal. Some tortilla chips and salsa on the side never hurt either!
Storing and Reheating Walking Tacos
Here’s the thing – Walking Tacos are absolutely best fresh, but if you’ve got leftovers (rare in my house!), store everything separately. Keep the beef in an airtight container in the fridge for up to 3 days, and reheat it gently in the microwave or on the stovetop with a splash of water. The chips and toppings? Those go in their own containers. When you’re ready, just assemble a fresh bag – nobody wants soggy chip regrets!
Walking Tacos Nutrition
Now, let’s be real – these aren’t health food, but they’re not terrible either! A typical serving (one loaded bag) runs about 450 calories with 20g protein. Of course, your exact nutrition will vary based on your chip choice and toppings – go heavy on the veggies and light on cheese if you’re watching calories. My philosophy? Everything in moderation – especially when it tastes this good!
Frequently Asked Questions
Can I make Walking Tacos ahead of time?
You can, but here’s the trick: Prep all the components separately and assemble right before serving. The beef stays great in the fridge for 3 days, but those chips lose their crunch if they sit with toppings too long. For parties, I set up a “make your own” station – it’s part of the fun!
What are the best chips to use?
Fritos are the classic choice—sturdy and salty enough to hold up to toppings. But Doritos (cool ranch or nacho cheese) add serious flavor drama! Just avoid super thin chips—they turn to mush faster than you can say “second helping.”
Can Walking Tacos be vegetarian?
Absolutely! Swap the beef for black beans or seasoned lentils—my veggie friends go nuts for this version. I sometimes sauté mushrooms with taco spices too. The key is keeping that bold flavor and hearty texture.
Now it’s your turn—what wild and wonderful toppings will you pile into your Walking Tacos? Tell me in the comments (I’m always looking for new combos to try!).
For more recipe inspiration, check out our Pinterest page!
Print
20-Minute Walking Tacos That Will Blow Your Mind
- Total Time: 20 minutes
- Yield: 6 servings
- Diet: Low Lactose
Description
Walking Tacos are a fun and easy-to-make meal perfect for gatherings or a quick dinner. They combine all the flavors of traditional tacos in a convenient, handheld form.
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 6 small bags of corn chips (like Fritos or Doritos)
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheese
- 1/4 cup sour cream
- 1/4 cup salsa
Instructions
- Brown the ground beef in a skillet over medium heat.
- Drain excess fat and stir in taco seasoning with water as directed on the packet.
- Crush the corn chips slightly in their bags.
- Open each bag and spoon in seasoned beef.
- Top with lettuce, tomatoes, cheese, sour cream, and salsa.
- Serve immediately with a fork.
Notes
- Use any favorite taco toppings like jalapeños or guacamole.
- Vegetarian option: Substitute ground beef with beans or plant-based meat.
- Great for parties—let guests customize their own!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
