How To Make Walking Tacos, A Ground Beef Taco Recipe

Ingredients

• 1.5 pounds Ground Chuck (80% lean, fresh)
• 1 medium Yellow Onion (peeled and diced)
• 3 tablespoons Homemade Taco Seasoning (cumin, chili powder, garlic powder, onion powder, paprika, oregano, salt)
• 0.25 cup Water
• 4 bags Individual Chip Bags (≈1 oz each; any flavored chips such as Cool Ranch Doritos, Fritos, or plain tortilla chips)
• 1 cup Shredded Cheese (cheddar, Mexican blend, or your favorite melting cheese)
• 0.5 cup Sour Cream (squeezable or regular)
• 2 stalks Green Onions (thinly sliced)
• 1 medium Tomato (diced into small cubes)
• 1 cup Lettuce (shredded iceberg or romaine)
• 2 tablespoons Jalapeño (sliced; adjust heat to taste)
• 2 tablespoons Black Olives (sliced)

Instructions

1. Prep Vegetables & Chip Bags

   Dice the yellow onion, shred the lettuce, dice the tomato, slice the green onions, jalapeños and olives. Open each individual chip bag and set aside, keeping the bag upright for later filling.

   Time: PT8M

2. Brown Ground Beef and Onion

   Heat the large skillet over medium‑high heat. Add 1.5 lb ground chuck and break it up with a wooden spoon. Once the meat starts to release fat, add the diced onion and continue cooking until the meat is browned and the onion is softened, about 6‑8 minutes.

   Time: PT8M

   Temperature: Medium‑high

3. Drain Excess Grease

   Push the cooked meat to one side of the skillet. Place a rolled‑up paper towel into the empty space and press gently with the wooden spoon to absorb excess grease. Remove the towel and discard.

   Time: PT2M

4. Season and Simmer

   Stir in ¼ cup water and 3 Tbsp homemade taco seasoning (or one packet store‑bought). Mix until the seasoning coats the meat evenly. Reduce heat to medium and let simmer for 5 minutes, stirring once.

   Time: PT5M

   Temperature: Medium

5. Assemble Walking Tacos

   Flip each chip bag upside‑down so the chips settle at the bottom. Spoon a generous portion of seasoned meat into each bag, then top with lettuce, tomato, green onion, olives, shredded cheese, jalapeño slices and a dollop of sour cream. Close the bag, give it a gentle shake, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

750

Protein

30 g

Carbohydrates

45 g

Fat

45 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ground Chuck: Ground turkey, Ground chicken, Plant‑based ground meat
• Instead of Yellow Onion: White onion, Shallots
• Instead of Homemade Taco Seasoning: Store‑bought taco seasoning packet
• Instead of Individual Chip Bags: Mini corn chip bags, Pita chips
• Instead of Shredded Cheese: Vegan shredded cheese
• Instead of Sour Cream: Greek yogurt, Vegan sour cream
• Instead of Green Onions: Chives
• Instead of Tomato: Cherry tomatoes, halved
• Instead of Lettuce: Cabbage, thinly sliced
• Instead of Jalapeño: Pickled jalapeños, Banana peppers
• Instead of Black Olives: Green olives

Equipment Needed

• Large Skillet
• Wooden Spoon
• Paper Towels
• Cutting Board
• Bread Knife (Serrated)
• Measuring Cups
• Measuring Spoons
• Mixing Bowl (optional)
• Serving Bags (Chip Bags)

Critical Steps — Do Not Skip

• Brown the ground beef and onion without over‑cooking.
• Properly drain excess grease to avoid soggy chips.
• Evenly coat the meat with taco seasoning and simmer.

Chef Tips from the Video

• Use a mix of Cool Ranch Doritos and plain Fritos for a balance of flavor and crunch.
• Warm the chip bags briefly (30 seconds in microwave) to make the chips slightly pliable for easier filling.

Troubleshooting

Storage

Refrigerator: Store cooked meat in an airtight container for up to 3 days. Keep toppings separate in sealed containers.

Freezer: Meat can be frozen for up to 2 months; thaw before reheating.

Room temperature: Assembled walking tacos should be eaten within 2 hours of preparation.

Make-Ahead Tips

• Cook and season the ground beef up to 24 hours ahead; reheat gently before assembling.
• Pre‑dice all vegetables and store in airtight containers in the fridge.

Frequently Asked Questions