The walking taco is a beloved staple of Midwestern fairs, Texas football games, and backyard birthday parties. It represents the perfect marriage of convenience and flavor, offering all the savory goodness of a traditional taco without the need for a plate or the risk of a crumbling shell. Whether you are feeding a hungry family on a busy Tuesday night or hosting a massive tailgate, learning how to make walking tacos will elevate your hosting game to a new level.
The Fascinating History of the Taco in a Bag
While the exact origin of the walking taco is a point of friendly debate, its roots are firmly planted in the American Southwest. Many culinary historians link the dish to the Frito Pie, which reportedly surfaced in the 1930s. Some say Daisy Doolin, the mother of Frito-Lay founder Charles Elmer Doolin, invented the concept in her San Antonio kitchen. Others credit Teresa Hernandez, who worked the lunch counter at a Woolworth’s in Santa Fe, New Mexico, during the 1960s.
Regardless of who first poured chili into a chip bag, the “walking taco” variation emerged as a lighter, more customizable version of the original heavy chili pie. By swapping thick chili for seasoned taco meat and adding fresh vegetables, the dish transformed from a heavy winter meal into a versatile year-round favorite. Today, it is known by many names across the country, including “taco-in-a-bag” in the Ohio Valley and “Frito boats” in parts of the South.
Selecting the Right Foundation: The Chip Choice
The most critical decision in your walking taco journey is the base. Since the bag serves as your bowl, you need a chip that can stand up to heat and moisture without turning into mush instantly.
Classic Fritos Corn Chips
The original choice. Fritos provide a salty, sturdy base with a distinct corn flavor that pairs perfectly with the spices in ground beef. Their small size makes them easy to scoop up with a fork.
Nacho Cheese Doritos
Perhaps the most popular modern variation, using Doritos adds an extra layer of cheesiness and a satisfying crunch. The bold seasoning on the chips complements the taco spices, creating a “flavor explosion” in every bite.
Cool Ranch or Spicy Chips
For those who want a twist, Cool Ranch Doritos offer a zippy, herby contrast to the savory meat. If you prefer heat, Flaming Hot Cheetos or spicy corn chips can take the temperature of your meal up a notch.
Preparing the Perfect Taco Meat
The soul of a walking taco is the meat mixture. While you can use ground turkey or chicken for a leaner option, traditionalists stick with ground beef.
Browning the Beef
Start with one pound of lean ground beef (90/10 or 80/20). Heat a large skillet over medium-high heat. Add the beef and break it into small crumbles as it cooks. Cooking it until it is fully browned and no pink remains usually takes about 7 to 10 minutes.
Draining and Seasoning
Once the meat is cooked, it is vital to drain the excess grease. This prevents the chips at the bottom of the bag from becoming unpleasantly oily. After draining, return the meat to the pan and add one packet (or about 2 tablespoons) of taco seasoning and 3/4 cup of water.
The Simmer Secret
Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 5 to 10 minutes. This allows the sauce to thicken and the flavors to penetrate the meat. If you want a “saucy” taco, you can add a few tablespoons of salsa or tomato sauce during this step.
Assembly Instructions for the Perfect Bag
Assembling a walking taco is an art form. You want to layer the ingredients so that every forkful contains a bit of everything.
Prepare the Bag
Take your snack-sized (1 ounce to 1.75 ounce) bag of chips. Before opening, use your hands to gently crush the chips inside. You don’t want powder, just bite-sized pieces. Open the bag carefully; many people find it easier to eat if they snip the top off with scissors or even cut the bag open along the side to create a wider “bowl.”
Add the Heat
Spoon about 1/4 cup to 1/3 cup of the warm taco meat directly onto the chips. The heat from the meat will begin to slightly soften the chips and melt any cheese you add next.
Layer Your Toppings
Start with the “melters” and work your way to the “freshies.”
- Shredded cheese (Cheddar or Mexican blend)
- Shredded iceberg lettuce
- Diced tomatoes
- Diced onions or green onions
- Sliced jalapeños or black olives
- A dollop of sour cream and a spoonful of salsa
Setting Up a Walking Taco Bar for Parties
If you are hosting an event, a walking taco bar is the ultimate low-stress solution. It allows guests to customize their meals and keeps the cleanup to a minimum.
Organizing the Station
Set up your table in a logical flow. Start with the chip bags and a pair of scissors. Next, place the meat in a slow cooker set to the “warm” setting to keep it at a safe temperature (around 140°F to 160°F) throughout the party.
Variety is Key
Offer at least two types of meat—perhaps a spicy ground beef and a mild shredded chicken. Provide a wide array of toppings in individual bowls. Including non-traditional options like pickled red onions, corn salad, or even a queso dip can make your taco bar stand out.
Essential Supplies
Don’t forget the “walking” part of the taco. Ensure you have plenty of sturdy plastic forks and high-quality napkins. Since guests will be holding the bags, which can get warm, consider providing small cardboard trays or even napkins wrapped around the base of the bags for comfort.
Creative Variations and Substitutions
One of the best things about this dish is how easily it adapts to different dietary needs and flavor preferences.
The Vegetarian Option
Swap the ground beef for seasoned black beans, pinto beans, or a plant-based meat crumble. If you use beans, simmer them with the same taco seasoning and a bit of vegetable broth to ensure they are flavorful and moist.
Healthy Alternatives
For a lower-sodium version, make your own taco seasoning using chili powder, cumin, garlic powder, and onion powder without added salt. You can also swap the sour cream for plain Greek yogurt, which provides a similar tang with more protein and less fat.
The “Crazy Chip” Variation
In Mexico, a similar street food called “Dorilocos” or “Tostilocos” takes the concept even further. These often include ingredients like cucumber, jicama, Japanese peanuts, lime juice, and chamoy. If you want a truly adventurous walking taco, try adding fresh fruit and spicy-sour sauces to the mix.
Tips for Success and Avoiding Soggy Chips
The biggest challenge with walking tacos is the “soggy factor.” If the meat sits on the chips for too long, the crunch disappears. To avoid this, encourage guests to assemble their bags right before they are ready to eat. If you are preparing the meat ahead of time, store it in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to keep it from drying out, ensuring it reaches an internal temperature of 165°F before serving.
Another tip is to use “sturdy” toppings. While watery salsa is delicious, a chunky pico de gallo adds less liquid to the bag, preserving the integrity of the chips for a longer period.
FAQs
What are the best chips for walking tacos?
While Fritos and Nacho Cheese Doritos are the traditional favorites, any sturdy corn-based chip works well. Avoid thin, “restaurant-style” tortilla chips, as they tend to break too easily and become soggy quickly when combined with warm meat and toppings.
How much meat do I need per person?
A good rule of thumb is to prepare about 1/4 pound of meat per person. One pound of ground beef will typically yield enough for 4 to 6 snack-sized walking taco bags, depending on how generously you scoop the meat.
Can I make the taco meat in a slow cooker?
Yes! You can brown the beef in a skillet first, then transfer it to a slow cooker with the seasoning and water. Cook on low for 2 to 3 hours. This is an excellent method for parties as it keeps the meat at a consistent temperature for hours.
Is there a way to make these without the individual chip bags?
If you can’t find snack-sized bags, you can use small paper food boats or even sturdy disposable bowls. Simply put a handful of crushed chips at the bottom and proceed with the toppings. However, the bag is what gives the “walking taco” its signature portable charm.
What should I serve alongside walking tacos?
Since walking tacos are quite filling, light sides work best. Consider a fresh fruit salad, Mexican street corn (elote), or a simple cilantro-lime rice. For drinks, margaritas, Mexican sodas, or iced tea are classic pairings that complement the spicy flavors.