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Walking tacos for camping: an easy recipe and toppings bar for families
Updated
Walking tacos are taco fillings served right in a single-serve bag of corn chips: cook seasoned ground beef, crush the chips in the bag, spoon in the meat and add toppings. They’re a great camp dinner because there are almost no dishes. Cook ground beef to 160°F, and keep cold toppings in the cooler until serving.
Walking tacos are the camp dinner kids remember: a bag of chips, a spoonful of taco meat and whatever toppings they pile on. Each person eats out of their own bag, so cleanup is a skillet and a spoon.
What You Need
For 8 bags:
- 2 lb ground beef or turkey
- 2 packets taco seasoning, or your own mix
- 8 single-serve bags of corn chips
- Toppings: shredded lettuce, cheddar, diced tomatoes, sour cream and salsa
- Optional: black beans, corn, jalapeños or avocado
Gear: a skillet, a spatula, a camp stove or grill grate, a food thermometer, scissors and forks.
How to Make Walking Tacos at Camp
- Prep at home. Chop the toppings and pack them in sealed containers in the cooler.
- Cook the meat. Brown the beef over medium heat, breaking it up, until it reaches 160°F.
- Season it. Drain the fat, stir in the seasoning and water, and simmer until thick.
- Open the bags. Gently crush the chips, then cut each bag open along one long side.
- Fill and top. Spoon in the meat and let everyone add toppings.
- Serve and store. Eat right away, and put leftovers back in the cooler within 2 hours.
Set Up a Toppings Bar
Line up the toppings on the camp table and let kids build their own. It keeps everyone busy while the meat cooks, and picky eaters get exactly what they like. Keep the cold toppings in the cooler until it’s time to eat.
| Swap | Try |
|---|---|
| Beef | Ground turkey or chicken, cooked to the safe temperature for that meat |
| Meat-free | Black beans with taco seasoning, warmed in the skillet |
| Corn chips | Any single-serve bag of sturdy chips |
| Breakfast | Scrambled eggs and sausage, with eggs cooked until firm |
Food Safety at Camp
The FDA says to cook ground meat to 160°F and poultry to 165°F, and to reheat leftovers to 165°F. Keep perishable food at 40°F or below, and don’t leave it out for more than 2 hours, or 1 hour when it’s above 90°F. Keep raw meat sealed and away from the toppings.
Kids Can Help
Older kids can crush the chips and set out toppings, and younger ones can choose what goes in their bag. Keep the hot skillet and stove an adult job.
More easy ideas: easy camping meals, foil packet meals and camping breakfast ideas.
Sources: FDA: safe food handling
Frequently asked questions
What are walking tacos? 
Taco fillings served in a single-serve bag of corn chips. You crush the chips, add meat and toppings and eat out of the bag with a fork.
Can I make walking tacos ahead of time for camping?
Yes. Cook and season the meat at home, chill it quickly and keep it in the cooler at 40°F or below. Reheat it at camp until it’s hot all the way through; the FDA says reheated leftovers should reach 165°F.
What chips are best for walking tacos?
Sturdy single-serve bags of corn chips work best, because they hold up to the hot meat. Any sturdy chip in a single-serve bag will do.
How many bags does 1 pound of meat make?
About 4 bags, so 2 pounds feeds about 8 people. Add beans to stretch it.
What can I use instead of beef?
Ground turkey or chicken, cooked to the safe temperature for that meat, or seasoned black beans for a meat-free version.
How do I keep the toppings cold?
Pack them in sealed containers in the cooler at 40°F or below and take them out right before serving. Put leftovers back within 2 hours, or 1 hour when it’s above 90°F.
