We love eating tacos at our house. If you’ve followed me for any number of years you’ve noticed they make it on our meal plan at least twice a month! They are a staple at our house.
Taco recipes are great for feeding a crowd and also something that is budget friendly. There are so many different way to make them and I love that they allow people to customize their dinner.
This walking tacos recipe is super easy and a fabulous supper to add to your menu when you want something easy, with little cleanup and feeds a crowd. These are great for parties and get togethers too!
For the 4th of July we had Grandma and Grandpa Lopez over and Kelsey and our grandkids. This means I had twelve people to cook for. I knew tacos inside a bag of Fritos were a great idea!
This recipe will feed 8 people. Double or triple as needed.
Ingredients for Frito Bag Tacos
- 16-20 individual bags of Fritos, I buy a 50 pack box at Sams in bulk
- 2 pounds of ground beef (I actually cooked up 10 pounds and froze the rest.)
- taco seasoning (2 packets or buy in bulk or make your own taco seasoning mix)
- 2 cloves garlic, minced (I use the jarred stuff)
- minced onion
- 2 cans of pinto beans OR make a pot of beans in the slow cooker
- favorite taco toppings: lettuce, tomato, salsa, sour cream, etc.
- 2 T olive oil
Add the olive oil to the bottom of the skillet over medium heat. I cook beef at about 250 degrees. Most electric skillets go by degrees not low, medium and high.
Add to the olive oil the onion and garlic. You can chop up a small onion or use 2-3 tablespoons of minced onion which I have started buying in bulk at Sams. It’s cheap- less than $4 for 15 ounces. I just buy the store brand Member’s Mark. Here is a list of what I buy at Sams each month in bulk.
Add in your beef.
I use this meat chopper as I brown the meat. This allows me to get the ground beef super fine.
Add in your taco seasoning and salt and pepper.
Cook, using the chopper, until the beef is 100% brown and done.
Here is how I batch cook taco meat. This is back in the day when I did 3 pounds at a time.
Now, because our family is so large I do 10 pounds at a time when I want enough for now and enough to freezer for later.
Meanwhile, warm your canned beans in a sauce pan on the stove.
Personally, I prefer to make a pot of beans. I buy pinto beans dry and in bulk. I soak 1-2 pounds overnight in the fridge in a bowl of water.
Drain them the next morning and rinse. Pick out any bad beans. Cover them in water in the slow cooker and cook on high for 5-6 hours. I just salt and pepper them. That is is.
Freeze what is leftover. They make for a great chili starter or great for your next round of tacos.
Get your small bags of corn chips together and set them out on the table. I like to use a small basket or bucket to make them easy for everyone to reach for.
Prepare your taco toppings.
I love this sectional serving container that I have had for years from Tupperware. Makes it super easy for everyone to serve themselves.
Display everything on the table or on the counter where everyone can make an assembly line and serve themselves!
Here is our pot of beans.
Tear open your bag of chips and top them with taco meat.
Add beans on top.
Top with your favorite toppings and enjoy!
It’s like a taco in a bag!
Some like to dump the contents of the bag onto their plate.
How perfect are these single serve bags? Great for camping, football games, or dinner at home!
Check out our Crock Pot Lentil Taco recipe. It’s a meatless alternative and a great way to cook and keep the house cool.