Best Walking Taco Recipes

WALKING TACO CASSEROLE

Steps:

• Heat oven to 375°F.
• Brown meat with onions in large skillet; drain. Stir in seasoning mixes and water; cook as directed on seasoning packages.
• Spoon into 11x7-inch baking dish sprayed with cooking spray. Top with chips and cheese; cover.
• Bake 30 min. or until meat mixture is heated through and cheese is melted, uncovering for the last 10 min.
• Top casserole with lettuce and tomatoes before serving.

WALKING TACO CASSEROLE RECIPE - (3.9/5)

Steps:

• Brown 1 1/2 lbs ground beef. Mix in taco seasoning and cook according to directions on package. Layer in a casserole dish in the following order: Fritos chips, meat mixture, shredded cheese. Repeat layers once again. Bake at 350°F for about 15 to 20 minutes or until cheese is bubbly. After removing from oven I added more cheese on the top.

WALKING TACO & TACO SALAD HAD A CASSEROLE

Steps:

• 1. Brown ground beef with onion. Add taco mix seasoning according to instructions.
• 2. Add green chilies, enchilada sauce and cream cheese.
• 3. In a 9×13 pan, repeat layers as follows: Doritos, Meat Mixture, then Shredded Cheese.
• 4. Bake at 350 for 15-20 minutes or until cheese is bubbly.
• 5. Top individual servings with lettuce, salsa, sour cream, black olives, and any other of your favorite taco toppings as desired.

WALKING TACO SALAD

Steps:

• Spread beans over bottom of a large platter.
• Top with sour cream, then avocado dip.
• Garnish liberally with remaining ingredients (except tortilla chips).
• Refrigerate until ready to serve.
• Serve with tortilla chips for dipping.

WALKING TACO

Steps:

• 1. fry hamburger, drain fat. If using taco seasoning fix as what the package says
• 2. Take shredded lettuce,onion,cheese, olives salsa and sour cream and put on top of chips in the bag. Mix and serve with a plastic fork. Its that easy!

WALKING TACO SALAD

Steps:

• Heat chili cheese dogs as directed on package.
• Cut chili cheese dogs into thin slices. Toss with all remaining ingredients except dressing and radishes in large bowl.
• Add dressing just before serving; mix lightly. Top with radishes.

EASY WALKING TACO RECIPE - HOW TO SET UP A WALKING TACO BAR

Steps:

• HowToSection For the taco meat: Array
• HowToSection To serve: Array

WALKING TACO BAR

Steps:

• Cook meat with taco seasoning mix as directed on package, adding VELVEETA for the last 2 min. of the cooking time and stirring frequently until VELVEETA is completely melted and mixture is well blended. Spoon into serving bowl; place on tray.
• Spoon lettuce, tomatoes and sour cream into separate bowls; place on tray next to taco meat. Add opened bags of chips.
• Spoon taco meat over chips (in bags) just before serving; top with lettuce, tomatoes and sour cream.

PORK VINDALOO WALKING TACO PIE

Steps:

• For the pork vindaloo keema: Preheat a deep-fryer or a Dutch oven filled with 3 inches neutral oil to 350 degrees F.
• Add the onions and fry in batches if needed until golden brown, about 3 minutes. Strain and set aside in a bowl.
• Add the chiles, cumin seeds, cardamom, cinnamon, fenugreek seeds, mustard seeds and black peppercorns to a saute pan and heat over medium heat until fragrant and toasted, about 3 minutes.
• Add the toasted spices, garlic, ginger and fried onions to a blender and blend until combined into a really fine paste.
• Add 2 tablespoons oil to a large Dutch oven over medium-high heat. Add the pork, then sprinkle with salt and pepper and allow to brown, about 5 minutes. Add the tomato paste and the onion mixture from the blender and stir to combine. Add about 1/2 cup water to loosen the mixture. Cover and let cook, about 20 minutes.
• For the mango koochumbar: Add the curry leaves, cucumber, jicama, mango, red bell pepper, jalapeno, cilantro, ginger and lime juice to a medium bowl. Stir to combine. Taste and adjust seasoning as needed with salt, sugar and pepper.
• For the assembly: To the bottom of each bowl, evenly divide the corn chips, about 12 ounces pork vindaloo keema (save the remainder for another use), tamarind chutney and 6 ounces mango koochumbar (save the remainder for another use) and top with the queso fresco.