Walking Tacos
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I can’t believe I’ve never shared a recipe for Walking Tacos before—especially since they’re one of our go-to meals every fall! Whether it’s a tailgate, a Halloween party, or a cozy weeknight dinner, these handheld tacos are always a hit. They’re festive, customizable, and easy to serve—no plates required!
The magic of walking tacos starts with a bag of chips as your base. You simply open up a single-serving bag of Fritos or Doritos, then layer in all your favorite taco toppings. I’m partial to Fritos for their salty crunch and classic flavor, but either chip works beautifully.
The first layer is a hearty meat and bean chili—a thick, flavorful mixture that’s easy to whip up thanks to Bush’s Chili Beans. They’ve recently expanded their lineup beyond the classic pinto and red bean varieties to include black beans, kidney beans, and great northern beans. For this batch, I used their new kidney chili beans, but the pinto or red bean versions would be just as delicious.
This chili is a versatile staple in my kitchen. It’s perfect not only for walking tacos, but also for Navajo tacos, chili dogs, or any dish that calls for a rich, meaty chili base.
Once the chili is nestled into the chip bag, it’s time for toppings! We love to pile on shredded cheese, sour cream, and green onions, but the possibilities are endless. Try adding diced tomatoes, jalapeños, cilantro, shredded lettuce, avocado, guacamole, or salsa—whatever your crew loves. Everyone gets to build their own, which makes it fun for kids and adults alike.
Ingredients for Walking Tacos
- BEEF
- CHILI SEASONING MIX PACKET
- DICED TOMATOES WITH GREEN CHILES
- CHILI BEANS
- SNACK BAGS OF FRITOS
- FAVORITE TOPPINGS: SHREDDED CHEESE, SOUR CREAM, GREEN ONION
Instructions for EASY Walking Tacos RECIPE
Start by heating a large skillet over medium heat. Add the ground beef and cook until it’s no longer pink, breaking it up with a spatula as it browns. Once fully cooked, drain any excess grease.
Stir in your favorite chili seasoning mix, a can of diced tomatoes, and a can of Bush’s Chili Beans—any variety works, but kidney, pinto, or red bean chili beans are especially tasty. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 10–15 minutes, stirring occasionally, until thickened and flavorful.
When you’re ready to serve, open individual bags of Fritos or Doritos and gently crush the chips inside. Spoon the hot chili mixture directly into each bag, then let everyone customize their walking taco with toppings like shredded cheese, sour cream, green onions, tomatoes, jalapeños, or anything else they love.
This recipe makes 6 servings and is perfect for parties, tailgates, or a festive fall dinner on the go!
Frequently Asked Questions
Can I make the chili ahead of time?
Yes! The chili can be made up to 2 days in advance and stored in the fridge. Just reheat it before serving and set up a topping bar so everyone can build their own walking taco.
What kind of chips work best?
Fritos and Nacho Cheese Doritos are the most popular choices, but you can use any sturdy, flavored chip you like. Just make sure the bags are individual-sized so they’re easy to hold and fill. Other options are Tostitos or Cool Ranch Doritos.
What toppings go well with walking tacos?
Classic toppings include shredded cheese, sour cream, green onions, diced tomatoes, jalapeños, lettuce, avocado, guacamole, red onions, and salsa. Let everyone customize their own!
Are walking tacos good for parties or tailgates?
Yes! They’re perfect for casual gatherings because they’re easy to prep, customizable, and require no plates or cleanup. Just set out the chili, toppings, and chip bags, and let guests build their own.
FOR MORE RECIPES LIKE THIS, TRY:
Walking Tacos
Real Mom Kitchen
Ingredients
- 1 lb beef
- 1 pkg chili seasoning mix
- 10 oz can diced tomatoes and green chilies (like Ro*Tel)
- 16 oz can Bush's Kidney Chili Beans Red Chili Beans, or Pinto Chili Beans
- 12 oz Fritos 6 (2 oz) snack sized packages
- toppings: shredded cheddar cheese sour cream and sliced green onions
Instructions
- In a large skillet, brown beef until no longer pink; drain.
- Add in chili seasoning mix, tomatoes and chili beans; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally.
- Just before serving, open corn chip bags. Top with beef mixture and toppings as desired. Serves 6.
Nutrition
Recipe adapted from Taste of Home.
Disclosure: This is a sponsored post. I am a brand ambassador for Bush’s Beans. My opinions are my own.
