Walking Taco with Loaded Beef Chili and Fritos
A crowd-pleasing handheld meal that transforms classic chili into a portable snack. Hearty ground beef chili loaded with three types of beans, peppers, and bold spices gets spooned directly into individual Fritos bags and topped with cheese, sour cream, and jalapenos. Perfect for casual gatherings, tailgates, or feeding hungry kids. The beauty lies in the individual serving bags that eliminate cleanup while delivering all the flavors of a loaded chili bowl in every bite.
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 6 little sweet peppers or 1 green and 1 red bell pepper, chopped
- 4 cloves fresh garlic, minced
- 1 lb lean ground beef
- kosher salt and black pepper
- 2 cans diced tomatoes
- 1 Cup Herdez Salsa or your favorite salsa
- 1 small can tomato paste
- 1 Cup warm water
- 3 cans beans, drained (black, pinto and red kidney)
- 1 can black olives, sliced
- 2 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 1 Tablespoon hot sauce (Tabasco)
- 1 Tablespoon fresh lime juice
- Kosher salt, fresh cracked black pepper and Lawry's Garlic Salt with Parsley, to taste
- ½ Cup fresh chopped cilantro
- Fritostortilla chips1:1dietary
gluten-free option
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- ½ cup chopped Jalapenos or green onions
Instructions
- 1
Heat oil in large dutch oven over medium heat
- 2
Saute onion and peppers for 5 minutes until softened
- 3
Add garlic and cook for 1 minute
- 4
Add ground beef, salt and pepper, cook until browned
- 5
Drain if needed
- 6
Pour in tomatoes, salsa and tomato paste, stir to combine
- 7
Add warm water to thin slightly
- 8
Stir in beans, olives, chili powder, cumin, hot sauce, lime juice, salt, pepper and garlic salt
- 9
Taste and adjust seasoning as needed
- 10
Add chopped cilantro and reduce heat to low
- 11
Simmer until ready to serve
- 12
Open individual Fritos bags
- 13
Spoon chili into each bag
- 14
Top with cheese, sour cream and jalapenos
- 15
Serve with forks
Tips
Use lean ground beef to avoid excessive grease that needs draining
Taste and adjust salt gradually since different salsas have varying sodium levels
Keep chili on low simmer to prevent sticking and allow flavors to meld
Good to Know
Refrigerate chili up to 3 days in covered container
Chili can be made 1-2 days ahead, reheat before serving
Serve immediately after assembling to keep chips crispy
Common Mistakes
Don't let chili sit too long before serving to avoid soggy chips
Taste before final seasoning since salsa saltiness varies by brand
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this vegetarian?
Yes, substitute plant-based ground meat or extra beans for the beef. Add extra seasonings to compensate for lost umami flavors.
What if I don't have Fritos?
Any sturdy corn chips work well. Tortilla chips, Doritos, or even baked potato chips can substitute for the base.
How long will leftover chili keep?
Properly stored chili lasts 3-4 days refrigerated or up to 3 months frozen. Reheat thoroughly before serving.