Walking Taco Recipes

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 10 minutes. Drain and discard grease. Mix taco seasoning into the beef.
• Crush chips without opening the bags. Open bags and spoon in seasoned beef. Cover with cheese, tomatoes, lettuce, and sour cream. Stir to blend. Eat with forks right out of the bags.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in chili seasoning mix, pepper, tomatoes and beans; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes, stirring occasionally., Just before serving, cut open corn chip bags. Add beef mixture and toppings.

Steps:

• Brown ground beef, drain, return to pan.
• Add Taco seasoning mix according to directions on packet.
• TO ASSEMBLE: Carefully open a bag of corn chips along the sealed direction being careful not to"tear" the bag (because it is your bowl!!).
• Add whatever your heart desires.
• Be careful not to fill bag to full as it will be hard to mix it up.
• Stick a fork in it and take off!

Steps:

• Add the garlic, onions and jalapeño to the bottom of a 6-quart slow cooker.
• Mix the brown sugar, chili powder, salt and pepper in a small bowl. Coat the pork shoulder in the seasoning mix and add to the slow cooker. Pour the barbecue sauce around the pork and cover with the lid. Cook on high until the pork is fork-tender, about 6 hours.
• Once finished, shred the meat using 2 forks. Toss in the sauce from the slow cooker to coat and leave on warm.
• Serve by slicing the corn chip bags open lengthwise. Pile in some of the BBQ pork, drizzle with the ranch and sprinkle over the fried onions and green onions. Serve immediately.

Steps:

• Place the pork shoulder, garlic, bay leaves, large chunks of onion, ancho chile powder, cumin, cloves, orange juice, lime juice, 1 tablespoon salt, a generous amount of black pepper and 1/2 cup water in the bowl of a 6-quart slow cooker. Cover and cook until the meat is tender and can easily be shredded with a fork, 4 hours on high or 6 hours on low.
• Remove the pork to a large bowl and use two forks to shred. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add half of the pork and 1/2 cup of the cooking liquid and cook, stirring occasionally, until the liquid has evaporated and the pork is crispy and dark brown, about 15 minutes. Remove to a plate and repeat with the remaining oil, pork and 1/2 cup cooking liquid (discard the remaining liquid), another 15 minutes.
• Open the tortilla chip bags and crush a few of the chips. Gently roll down the tops of the bags about a third of the way. Fill the bags with some dollops of sour cream, then pork, then garnish with the finely chopped onions, radishes, cilantro and a few dashes of hot sauce. Serve with the lime wedges.
• In a small bowl, combine the sour cream, mayonnaise, chili powder, salt and lime zest. Set aside.

Steps:

• Heat oven to 375°F.
• Brown meat with onions in large skillet; drain. Stir in seasoning mixes and water; cook as directed on seasoning packages.
• Spoon into 11x7-inch baking dish sprayed with cooking spray. Top with chips and cheese; cover.
• Bake 30 min. or until meat mixture is heated through and cheese is melted, uncovering for the last 10 min.
• Top casserole with lettuce and tomatoes before serving.