Recipes // Snacks // Walking Tacos

Walking Tacos


By Catherine Cassidy

This chili is perfect on game nights. All the ingredients go right into the chips bag – no dishes to wash. While the chili simmers, get in a round of Texas hold'em. —Beverly Matthews, Pasco, Washington

Prep: 10 min. Cook: 30 min.


  • 1 pound ground beef
  • 1 envelope reduced-sodium chili seasoning mix
  • 1/4 teaspoon pepper
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
  • 5 packages (1 ounce each) corn chips

Toppings: shredded cheddar cheese, sour cream and sliced green onion


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

Yield: 5 servings.

Nutrition Facts:1 serving (calculated without toppings) equals 530 calories, 28 g fat (6 g saturated fat), 56 mg cholesterol, 1,017 mg sodium, 44 g carbohydrate, 6 g fiber, 24 g protein.

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