The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Looking back, I can still recall how excited I was to see “Walking Tacos” on the school lunch menu! These days, there is something so nostalgic about preparing them for my own kids, and I definitely still enjoy eating them!
This recipe makes six servings, but can easily be doubled or tripled for a crowd. The toppings listed below are suggestions. Feel free to include other favorites, like sliced black olives, chopped avocado, guacamole, sliced green onions, diced tomatoes or corn. Be sure to assemble just before serving so the chips don’t get soggy.
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For the Taco Meat
- 1 lb. Heinen’s CARE Certified 92% lean ground beef
- 10 oz. can Heinen’s organic petite diced tomatoes with green chiles
- 1 cup Heinen’s organic canned black beans, drained and rinsed
- 1 oz. taco seasoning packet
- 6 1 oz. corn chip bags
- Heinen’s 4 cheese Mexican blend
- Sour cream or plain Greek yogurt
- Shredded lettuce
- Brown the beef in a heavy skillet or cast-iron pan over medium heat, using a wooden spoon to crumble. Cook for 3-4 minutes, or until cooked through. Drain off any grease, if desired.
- Stir in the tomatoes, black beans and taco seasoning. Mix well. Simmer over medium-low heat, uncovered, for 5 minutes or until most of the liquid has evaporated and the sauce has thickened. Set aside to cool slightly.
- Open the corn chip bags and add ½ cup of the taco meat mixture to each bag. Top with cheese, salsa, sour cream and lettuce. Serve immediately.