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Chorizo Walking Tacos

  • Prep 20 min
  • Total 30 min
  • Servings 6
  • Pinterest
    66
  • Print
    78
  • Save
    172
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Tex-Mex on the go with tacos-in-a-bag – with a chorizo twist! MORE + LESS -

Nick Evans Nick Evans
September 4, 2014

Ingredients

1
pound chorizo
1
tablespoon olive oil
1-2 tablespoons Old El Paso™ taco seasoning mix
1
(15-oz. can) pinto beans, drained
Romaine lettuce, chopped
1
tomato, diced
6-8 ounces cheddar cheese, grated
1/2
white onion, diced
1
red jalapeño, diced
1
avocado, diced
6
small bags of chips

Steps

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  • 1
    In a medium skillet or pot, add olive oil over medium-high heat along with chorizo. Cook chorizo until it’s browned and break it up as it cooks. Season the chorizo with Old El Paso™ Taco Seasoning to taste.
  • 2
    Once chorizo is cooked, add in drained pinto beans and warm through.
  • 3
    Prepare other toppings. Chop Romaine lettuce, dice tomatoes, grate cheese, and dice the onion, jalapeno and avocado.
  • 4
    Let people prepare their own walking tacos by opening a small bag of chips and layering in cheese, chorizo, and toppings of their choosing.
  • 5
    Eat on the go!
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
Next time you make walking tacos in a bag, substitute chorizo for ground beef and add some spice to your life.

The first time I had a walking taco, the only thing I could think is why I had waited 30 years of my life to have one. How did I not know about this creation?! 

There’s really nothing that makes more sense for a quick, on-the-go meal than stuffing a bag of crunchy chips with savory chorizo chili and lots of fresh veggie toppings! 

Oh ... and cheese, of course. As much as you can stuff in the bag.

But first, let’s start with the chorizo. You could use ground beef, but I think the chorizo is a nice twist and it means the seasoning is mostly done for the meat, although I do like to add in a few tablespoons of Old El Paso Taco Seasoning to give it that great taco flavor.

Here’s my chili after the chorizo was browned. I also added in a can of pinto beans for extra texture. This will be plenty of chili for about 6 walking tacos.

That’s really the basics of the walking taco – but the magic is in the toppings. I kept my toppings classic and wonderful, but feel free to use almost any crunchy vegetable you can find.

Cheddar cheese is the standard, but again, get creative or do a few different options if you're feeding a crowd.

It's great to have a few chip bag options so people can choose their fave, top it with the chili and cheese, and then pile on the toppings.

Everybody is busy these days, but that doesn’t mean you can’t eat well. Grab a bag and go!

Nick encourages walking and eating. Check out his blog, Macheesmo, and follow him on his Tablespoon Profile.

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