Walking Tacos in a Chip Bag: A Camp Recipe Kids Would Enjoy
Brown 1½ lb ground beef in a skillet over a medium camp stove flame or medium coals, then simmer it with a quick homemade taco seasoning and a splash of water until thick. Beef must hit 160°F inside. Crush single-serve bags of corn chips, spoon in beef, add cheese and toppings, and eat with a fork right from the bag. Total time is about 35 minutes.
Walking tacos are dinner in a bag. Kids crush the chips, scoop on the toppings and eat with a fork. There are no plates to wash, and everyone builds their own, so picky eaters stay happy.
The beef is mild and slightly sweet-smoky, not spicy. Heat is optional and lives in the salsa. Set up a topping bar, hand out the bags, and let the kids do the fun part.
Walking Tacos in a Chip Bag: A Camp Recipe Kids Would Enjoy
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 6
- Difficulty
- Easy
- Heat
- Medium flame or medium coals
- Pack weight
- 5 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- One-pan cleanup
- Prep ahead
Ingredients
Tap an item to copy it for your shopping list or a store search.
Gear you'll need
- 12-inch cast-iron skillet
- camp stove or fire grate
- spatula
- 1/3-cup scoop or large spoon
- scissors
- cutting board and knife
- small bowls for toppings
- empty can for grease
- forks
- cooler with ice
- heat-safe gloves
Steps
-
Mix the seasoning
Stir the chili powder, cumin, paprika, garlic powder, onion powder, salt and brown sugar together in a small bowl. Set it by the stove.
-
Brown the beef
Heat a 12-inch skillet over medium heat or medium coals. Add the beef and break it up with a spatula. Cook 8 to 10 minutes until no pink remains.
-
Check the temperature
Beef is safe at 160°F inside. Push crumbles aside and tip the skillet to collect grease. Spoon extra grease into an empty can and let it cool.
-
Simmer with spices
Sprinkle the seasoning over the beef and add the water. Stir and simmer 4 to 5 minutes until the liquid cooks down and the beef looks saucy, not soupy.
-
Keep it warm
Move the skillet to the edge of the coals or turn the flame to its lowest setting. Wash your hands and tools after handling the raw beef.
-
Set up toppings
Put the cheese, lettuce, tomatoes, sour cream and salsa in small bowls with spoons. Keep the sour cream in the cooler until the last minute.
-
Crush the chips
Gently squeeze each chip bag to crush the chips to bite-size pieces. Cut or tear open the top. Kids can do this part.
-
Build the tacos
Spoon about ⅓ cup hot beef into each bag, then add cheese first so it melts. Top with lettuce, tomatoes, sour cream, salsa and a squeeze of lime. Eat with a fork.
Trail Notes
Mix the seasoning at home in a small jar. Shred the cheese and freeze the raw beef flat in a zip bag. It will help keep the cooler cold and thaw by dinner on day two.
Keep the beef, cheese and sour cream at 40°F or below. Put leftover cooked beef back in the cooler within 2 hours, or within 1 hour if it is above 90°F outside. Eat leftovers within a day.
Use ground turkey and cook it to 165°F. For a meatless version, use two drained cans (15 oz) of black beans warmed with the same seasoning.
Pack out the empty chip bags and the can of cooled grease. Do not pour grease on the ground or in a fire ring. Strain dishwater and scatter it well away from camp and water.
Campers ask
What makes a good camp recipe for kids?
Look for mild flavors, familiar foods and a build-your-own setup, so kids choose their own toppings. Walking tacos fit all three and need just one pan.
Can kids help cook walking tacos at camp?
Yes. Kids can crush the chips, shred lettuce, stir the seasoning and run the topping bar. An adult should handle the hot skillet and the raw beef.
How do I keep walking tacos from getting soggy?
Fill each bag right before eating and spoon in the beef with as little liquid as you can. Put cheese on the hot beef and add cold toppings last.
Cooked it? Rate & review it.
Your rating helps the next camper pick dinner. Got an idea to make it better? Tell us below — good ones get added to the recipe with credit to you.