Walking Tacos (or Frito pie) are a fun way to enjoy tacos in a handheld package. Here are two different ways to enjoy a classic! A saucy beef taco and a chili cheese version. Both deliciously easy and crowd pleasing.
When I Think of Football I think of food.
And when I think of football food, I think of walking tacos. And since it just so happens that the big game is this Sunday I thought it would be the perfect time to share my favorite ways to make them.
Walking tacos are great because you can make everything in advance and guests can build their own. And since I like having options, when I make these I always make a saucy beef taco version using Doritos and a chili cheese version with Fritos. Not going to lie, I’m partial to the chili cheese walking tacos – because Fritos, warm no-bean chili, melty cheese and pickled jalapeños are my jam. But having two different options means more satisfied friends, or more realistically, the chance I’ll br having one of each 🤭.
To Make The Beef Taco Walking Tacos You Will Need:
- saucy beef taco filling
- Doritos – nacho cheese or cool ranch
- shredded lettuce
- pico de gallo
- sharp cheddar cheese
- black olives
- hot sauce
Start by browning 1 pound ground beef in a skillet. I use 90/1o ground beef. Once fully cooked and browned, do not drain off the fat – you will need it to make it saucy.
But first, sprinkle in 2 tablespoons taco seasoning, stir until incorporated.
Next, sprinkle in 2 tablespoons flour. Depending on which type of ground beef you use, you may need more or less.
Stir until all of the flour is absorbed and then cook 1 to 2 minutes.
Pour in 3/4 cup water.
Simmer while stirring until thickened. Remove off of the heat.
Open a individual sized bag of Doritos and crush the chips.
Top with the saucy beef mixture.
Lettuce and pico.
Guacamole and black olives. Or any other taco toppings your heart desires.
I add a few shakes of Tapatio hot sauce before eating. SO GOOD!
To Make The Chili Cheese Walking Tacos You Will Need:
- no bean chili
- fritos – regular or chili cheese
- cheddar jack cheese
- sour cream
- pickled jalapeños
- minced white onion
The no bean chili I use is the same chili I use for Detroit-style coney dogs. Basically you add 1 pound (85/15) ground beef to a dutch oven with 1 medium diced white onion and 2 cloves minced garlic. Break up the meat with a wooden spatula and cook until no longer pink. Then add in 1-1/2 tablespoons chili powder, 1-1/2 teaspoons kosher salt, 1 teaspoon ground cumin, 3/4 teaspoon paprika, 1/2 teaspoon smoked paprika, 1/2 teaspoons both onion powder and garlic powder, a few shakes cayenne pepper. Pour in 1 (15 ounce) can tomato puree (not tomato sauce) and 1/4 cup yellow mustard. Lastly add a pinch of sugar to balance the acidity of the tomatoes. Stir, cover and simmer over low for 30 minutes.
Click Here if you’d like to see the step-by-step to how I make it.
Open an individual sized bag of Fritos (regular or chili cheese).
Add in a spoonful or two of the no-bean chili.
Top with a generous amount of cheddar jack.
Lastly top with sour cream, pickled jalapeños and minced white onion.
Stick a fork in it and mix.
The hot chili should melt all that glorious cheese. *swoon*
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