Walking tacos are delicious and a whole lot of fun. Essentially, tacos in a bag, I have been making this recipe ever since my son was little and playing baseball. One of the moms offered to bring them for everyone to eat in between weekend double header games. I had never heard of them before. The kids thought it was hysterical to eat their tacos straight out of the chip bags. It’s the little things that make life fun, isn’t it?
My life has never been the same. I have served these at block parties, Super Bowl parties, double headers, and post school dance parties.
This recipe is easy to double or triple, making it perfect for feeding a crowd of hungry people. I set up a table with bowls of toppings along with my slow cooker set on warm and filled with “taco meat” so that everyone can help themselves and create their own tacos.
You can save time on the day you need these walking tacos by cooking your ground beef substitute ahead of time. You can double our taco seasoning recipe or use vegetarian store bought taco seasoning packets, like Old El Paso. Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. On the day that you are serving your tacos, just warm it up and prepare your toppings.
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servings
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- 2 lbs ground beef substitute
- 2 pkts taco seasoning vegetarian
- 12 bags of chips snack size, I used Fritos©
- 4-6 cups vegan cheese any type, shredded
- 1/4-1/2 cup jalapeño slices
- 1/4 cup black olives chopped
- 3 tomatoes finely chopped
- 3 green onions finely chopped
- vegan sour cream
- guacamole
- avocado
Ingredients
Taco Meat
Toppings
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- In a skillet, combine ground beef substitute and taco seasoning and over medium heat cook until ground beef is browned and thoroughly cooked.
- While beef is browning, prepare toppings.
- Before opening, break up chips inside each chip bag. Once chips are broken, open bags at the top or cut a hole in the center.
- Scoop 1/2 cup of taco meat into the open chip bags.
- Top with desired fillings.
- Insert fork, mix and enjoy.
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