WALKING TACOS
These Walking Tacos are great for an on-the-go dinner, campfire meal or easy game night supper. The ingredients transform a bag of chips into a taco in a bag! -Beverly Matthews, Pasco, Washington
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in chili seasoning mix, pepper, tomatoes and beans; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes, stirring occasionally., Just before serving, cut open corn chip bags. Add beef mixture and toppings.
Nutrition Facts : Calories 530 calories, Fat 28g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 1017mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 6g fiber), Protein 24g protein.
WALKING FISH TACOS WITH CRUNCHY CABBAGE SLAW AND CILANTRO DRESSING
Steps:
- For the cilantro lime sour cream: Combine the sour cream, garlic, jalapeño, lime juice, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.
- For the red cabbage slaw: Combine the lime juice, cabbage, onion, oil, sugar and 1/2 teaspoon salt in a large bowl and massage for 2 minutes to soften the cabbage and distribute all ingredients evenly.
- For the fish: Mix the cayenne, cumin and paprika with 1/2 teaspoon salt and a few turns of pepper in a dish and sprinkle all over the fish. Put the flour in a shallow dish and season with a pinch of salt and pepper. Beat the egg with 1 tablespoon water in another shallow dish, then put the breadcrumbs in a third shallow dish and season with salt and pepper.
- Coat the fish all over in the flour and then the egg and then the breadcrumbs.
- Heat a large skillet over medium-high heat and add a thin layer (about 1/4 cup) of oil. Fry the fish until golden and crispy, 4 to 6 minutes per side. Transfer to a cutting board and chop into strips.
- To serve: Fill paper bags with chips (or open small bags of store-bought ones) and crush them coarsely. Top with a big plop of cilantro-lime sour cream, some fish, a squeeze of lime, slaw, avocado, jalapeños and a pile of fresh cilantro. Enjoy!
WALKING TACOS
This has been a family favorite ever since our life got crazy chasing kids around. Quick and easy to make, kids love it, and there is no cleanup. The meat can be made up in advance, so when it's time to eat, just heat up the meat and you are ready to go. Easy enough to eat in the car on the way to soccer practice on a busy night!
Provided by Shawn Hoffman Zimmerman
Categories Main Dish Recipes Taco Recipes Beef
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 10 minutes. Drain and discard grease. Mix taco seasoning into the beef.
- Crush chips without opening the bags. Open bags and spoon in seasoned beef. Cover with cheese, tomatoes, lettuce, and sour cream. Stir to blend. Eat with forks right out of the bags.
Nutrition Facts : Calories 657.5 calories, Carbohydrate 38.2 g, Cholesterol 99.5 mg, Fat 45.5 g, Fiber 2.4 g, Protein 26.4 g, SaturatedFat 20.9 g, Sodium 974.8 mg, Sugar 4.1 g
CARNITAS WALKING TACOS
A walking taco (also known as taco in a bag) is a popular party and concession stand food around here, and it's both fun and convenient since all of the toppings get piled into a bag of chips. Walking tacos are commonly made with a ground beef mixture, but with this recipe I've gone with carnitas, slow-cooked pork, because carnitas tacos are SO GOOD.
Provided by Molly Yeh
Categories main-dish
Time 5h20m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Place the pork shoulder, garlic, bay leaves, large chunks of onion, ancho chile powder, cumin, cloves, orange juice, lime juice, 1 tablespoon salt, a generous amount of black pepper and 1/2 cup water in the bowl of a 6-quart slow cooker. Cover and cook until the meat is tender and can easily be shredded with a fork, 4 hours on high or 6 hours on low.
- Remove the pork to a large bowl and use two forks to shred. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add half of the pork and 1/2 cup of the cooking liquid and cook, stirring occasionally, until the liquid has evaporated and the pork is crispy and dark brown, about 15 minutes. Remove to a plate and repeat with the remaining oil, pork and 1/2 cup cooking liquid (discard the remaining liquid), another 15 minutes.
- Open the tortilla chip bags and crush a few of the chips. Gently roll down the tops of the bags about a third of the way. Fill the bags with some dollops of sour cream, then pork, then garnish with the finely chopped onions, radishes, cilantro and a few dashes of hot sauce. Serve with the lime wedges.
- In a small bowl, combine the sour cream, mayonnaise, chili powder, salt and lime zest. Set aside.
BBQ PORK WALKING TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 6h15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Add the garlic, onions and jalapeño to the bottom of a 6-quart slow cooker.
- Mix the brown sugar, chili powder, salt and pepper in a small bowl. Coat the pork shoulder in the seasoning mix and add to the slow cooker. Pour the barbecue sauce around the pork and cover with the lid. Cook on high until the pork is fork-tender, about 6 hours.
- Once finished, shred the meat using 2 forks. Toss in the sauce from the slow cooker to coat and leave on warm.
- Serve by slicing the corn chip bags open lengthwise. Pile in some of the BBQ pork, drizzle with the ranch and sprinkle over the fried onions and green onions. Serve immediately.
WALKING TACOS WITH CAMPFIRE CHILI
Simple chili prepared in a Dutch oven, then served over a bag of Fritos® or other chips with loads of toppings (like sharp Cheddar cheese, scallions, diced onion, sour cream, and avocado). Perfect for picnics, block parties, camp-outs and game nights. You can simply pour out the Fritos into a serving dish and top with the accompaniments or--if you wish to be truly authentic, and I think you do-- serve the Frito pie directly in the Frito bag.
Provided by Ashley Baron Rodriguez
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 3h58m
Yield 10
Number Of Ingredients 19
Steps:
- Heat oil in a large Dutch oven over high heat. Season beef chuck and pork shoulder generously with salt. Cook in the hot oil in batches until browned on all sides, about 5 minutes per batch.
- Stir onions, jalapeno chile pepper, and garlic into the Dutch oven; cook until soft, 3 to 5 minutes. Add tomatoes, orange juice, lime juice, chili powder, lime zest, cumin, and oregano. Bring to a boil; reduce heat, cover partially with the lid, and simmer until beef and pork fall apart when pressed, about 3 hours.
- Divide corn chips among serving bowls. Spoon chili on top. Garnish each serving with cotija cheese, pickled jalapeno peppers, limes, and cilantro.
Nutrition Facts : Calories 707.6 calories, Carbohydrate 54.1 g, Cholesterol 92.2 mg, Fat 43.3 g, Fiber 6.8 g, Protein 29.4 g, SaturatedFat 12.4 g, Sodium 743.2 mg, Sugar 5.9 g
CHEESY ENCHILADA WALKING TACOS
Feed a crowd in a flash with these easy walking tacos made with Hamburger Helper® cheesy enchilada.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 15
Number Of Ingredients 6
Steps:
- In 10-inch skillet, cook beef until brown; drain.
- Stir in sauce mix, uncooked rice and topping mix (from Hamburger Helper box), and milk and hot water. Heat to boiling.
- Reduce heat. Cover; simmer about 20 minutes, stirring occasionally, until rice is tender.
- Remove from heat. Spoon about 1/3 cup beef mixture into each of the chip bags. Top each with cheese, lettuce and salsa.
Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 8 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 1 g, TransFat 0 g
WALKING FISH TACOS WITH CRUNCHY CABBAGE SLAW AND CILANTRO DRESSING
How to make Walking Fish Tacos with Crunchy Cabbage Slaw and Cilantro Dressing
Provided by @MakeItYours
Number Of Ingredients 23
Steps:
- For the cilantro lime sour cream: Combine the sour cream, garlic, jalapeño, lime juice, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.
- For the red cabbage slaw: Combine the lime juice, cabbage, onion, oil, sugar and 1/2 teaspoon salt in a large bowl and massage for 2 minutes to soften the cabbage and distribute all ingredients evenly.
- For the fish: Mix the cayenne, cumin and paprika with 1/2 teaspoon salt and a few turns of pepper in a dish and sprinkle all over the fish. Put the flour in a shallow dish and season with a pinch of salt and pepper. Beat the egg with 1 tablespoon water in another shallow dish, then put the breadcrumbs in a third shallow dish and season with salt and pepper.
- Coat the fish all over in the flour and then the egg and then the breadcrumbs.
- Heat a large skillet over medium-high heat and add a thin layer (about 1/4 cup) of oil. Fry the fish until golden and crispy, 4 to 6 minutes per side. Transfer to a cutting board and chop into strips.
- To serve: Fill paper bags with chips (or open small bags of store-bought ones) and crush them coarsely. Top with a big plop of cilantro-lime sour cream, some fish, a squeeze of lime, slaw, avocado, jalapeños and a pile of fresh cilantro. Enjoy!
WALKING TACOS
Bring the fair home with these personally customizable delectable walking tacos. They are perfect for parties, game day, movie night, and pool parties. Set up a taco bar and let everyone choose their type of chips and spoon in their desired toppings leaving you free to mingle with your guests. If your family is anything like...
Provided by Beth Pierce
Categories Tacos & Burritos
Time 30m
Number Of Ingredients 14
Steps:
- 1. Brown the ground beef over medium heat breaking it up as it browns. Drain any excess grease. Add the taco seasoning and water. Simmer for 10 minutes.
- 2. Place the toppings in small bowls with small spoons.
- 3. Break up the chips and add a couple tablespoons of the ground beef mixture and any assorted toppings.
INDIVIDUAL WALKING TACOS
We sold these at my son's Midget Football games and we usually wound up selling out before the end of Game 2. I've seen a few other recipes on here but none that used individual bags of the Nacho Cheese Doritos to make these very portable and easy to dispose of once you're done! The bag is the bowl and you just toss it when you're finished. This would also be a great recipe for Super Bowl Sunday!
Provided by PSU Lioness
Categories Lunch/Snacks
Time 30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Cook the beef in a pan until no longer pink, crumbling as you go. Remove from heat and drain when completely cooked.
- Add taco seasoning and the amount of water that the taco seasoning packet suggests. Cook according to taco seasoning packet directions.
- While the meat is cooking, take an individual bag of Doritos and lightly crunch the chips (don't turn them into crumbs but smash them up a little so you can fit other topping in the bag). Do this for all bags.
- When lightly crunched, cut off the top seam of the bag and open it up.
- When taco meat is finished cooking, add between 1 and 2 Tbsp to the bag of chips.
- Top with any other toppings that are requested by the person eating the "taco".
- Stick a fork in it and it's done!
- NOTE: When we sold these, we made 5 lbs of meat, bought 5 Go Sacks, chopped up 3 heads of lettuce, bought 3 bags of cheese, chopped 3 onions and 5 tomatoes, bought 3 big tubs of sour cream and 2 jars of salsa. We ran out most of the time. Just an idea of how much we used to feed a football stadium full of people, most of whom were hungry pre-teen boys. The above recipe would be a good amount for a teenagers birthday party.
Nutrition Facts : Calories 370, Fat 22, SaturatedFat 7.1, Cholesterol 42.2, Sodium 489, Carbohydrate 29.3, Fiber 2.6, Sugar 3.5, Protein 13.6
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