The walking taco, also known as a Frito pie or Frito boat, is a portable form of the traditional taco. The first version of it was served at the 1982 World’s Fair in Knoxville, Tennessee, by Petro’s Chili & Chips. Soon walking tacos were appearing at fairs and concession stands of sporting events throughout the South, Southwest, and Midwest. The dish consists of an individual-serving bag of Frito’s corn chips packed with taco meat and various toppings to create a portable meal or snack. It is eaten with a fork directly from the bag. Some walking taco recipes include chili in addition to taco meat or in place of it.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb lean ground beef
- 2 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp ground black pepper
- 2 tsp salt
- 1 tsp paprika
- ¼ tsp cayenne pepper
- 4 packages (2.5 oz each) corn chips
- 2 cups lettuce, shredded
- 1 tomato, chopped
- 1 cup cheddar cheese, shredded
- ⅓ cup salsa
- ½ cup sour cream
Directions
- Cook the ground beef in a large skillet set over medium heat, while breaking it up, for 7–10 minutes until browned.
- Whisk together the chili powder, cumin, onion powder, garlic powder, black pepper, salt, paprika, and cayenne pepper a small bowl.
- Drain the grease and return the meat to low heat.
- Stir in the seasonings and simmer for about 3–5 minutes before removing the meat from the heat.
- Crush the corn chips inside their bags and then open them.
- Spoon in some of the beef mixture followed by the desired toppings of lettuce, tomato, cheese, salsa, and sour cream.
- Serve the walking tacos in their bags with a fork.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.