Walking Tacos
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- Vegetable or canola oil, for drizzling
- 1 pound ground beef
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 1 tablespoon tomato paste
- 2 teaspoons apple cider vinegar
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 1 14-ounce can diced tomatoes, drained
- A handful cilantro, chopped
- 6 2-ounce packages Fritos corn chips
- Sour cream
- Shredded cheese
- Shredded lettuce
- Sliced jalapeños
In a large, nonstick skillet, heat a drizzle of oil over high heat. Once hot, add the ground beef and brown, breaking it up as it cooks.
While the beef cooks, make the seasoning mixture: In a small bowl, combine salt, cumin, chili powder, smoked paprika, oregano, tomato paste and apple cider vinegar. Add 1/4 cup of warm water and stir with a fork to make a paste. Set aside.
To build Walking Tacos, open the tops of the Frito bags. Fold each bag down slightly and then scoop a heaping ladle of the chili directly into the bag. Top chili with a dollop of sour cream, cheese, lettuce and jalapeños.