Walking Tacos

1. 1
   prep

   Prep all the toppings.

   1.Finely chop the onion and mince the garlic cloves.

   2.Dice the tomato into small cubes.

   3.Shred the lettuce and shred the cheddar cheese if not pre-shredded.

   4.Chop the fresh cilantro and set aside.

   TIPHave all toppings ready before you start cooking the beef — the dish comes together fast.
2. 2
   saute · ~7 min

   Brown the ground beef.

   1.Heat a large skillet over medium-high heat.

   2.Add the ground beef and cook, breaking it apart with a wooden spoon, until no pink remains (5–7 minutes).

   3.Drain excess fat from the skillet.

   TIPDrain the fat well so the chips stay crunchy and the finished dish isn't greasy.
3. 3
   saute · ~3 min

   Cook the aromatics and season the beef.

   1.Push the beef to one side and add the chopped onion and minced garlic to the cleared space.

   2.Cook the onion and garlic for 2 minutes until softened and fragrant.

   3.Stir everything together and add chili powder, cumin powder, smoked paprika, salt, and black pepper.

   4.Pour in 2 tablespoons of water and stir well. Cook for 1 more minute until the spices are fragrant and the water evaporates.

   TIPAdding a splash of water blooms the spices and helps them coat every crumble of beef evenly.
4. 4
   assemble

   Assemble the walking tacos.

   1.Gently crush each bag of corn chips by squeezing the bag lightly with your hands — you want smaller pieces but not dust.

   2.Cut open each bag along the side with scissors for a wider opening.

   3.Spoon the seasoned beef into each bag right on top of the chips.

   4.Top with shredded lettuce, diced tomato, shredded cheddar, a dollop of sour cream, a spoonful of salsa, and a sprinkle of cilantro.

   TIPCut the bags open along the long edge rather than the top — it creates a wide bowl that's easy to eat from.
5. 5
   serve

   Hand out forks and serve immediately.

   Serve each bag with a fork. Eat right out of the bag while the beef is warm and the chips are crunchy.

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