Walking Tacos

Instructions

1. 1

   Sauté Aromatics and Brown the Beef

   • Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
   • Add the finely chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
   • Add the minced garlic and cook for another minute until fragrant.
   • Add the ground beef to the skillet. Use a spatula to break it apart and cook for 5-7 minutes, until fully browned. Ensure the internal temperature reaches 160°F (71°C).
   • Carefully drain off any excess grease from the pan.
2. 2

   Simmer the Taco Meat

   • Return the skillet to medium heat. Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Toast the spices for 1 minute until they become very fragrant.
   • Pour in the tomato sauce and beef broth, stirring to combine everything and scrape up any browned bits from the bottom of the pan.
   • Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook, uncovered, for 5-8 minutes, stirring occasionally, until the sauce has thickened to your liking.
3. 3

   Prepare Bags and Assemble

   • While the meat simmers, prepare the chip bags. Gently crush the chips inside each bag to break them into smaller, bite-sized pieces.
   • Using scissors, carefully cut open the top of each bag and then cut down one of the long sides to create a boat or bowl shape.
   • Spoon a generous amount of the warm taco meat mixture directly into each bag, on top of the crushed chips.
4. 4

   Add Toppings and Serve

   • Layer your desired toppings over the meat. Start with shredded cheese so it melts slightly, followed by lettuce, diced tomatoes, a dollop of sour cream, and pickled jalapeños.
   • Serve immediately with a fork for easy eating. Enjoy your portable taco!