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Walking Tacos on a plate
Andrew Fowler

Walking Tacos

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/4 lbs 90% lean ground beef
  • 1 small yellow onion finely diced
  • 2 tsp ground ancho chile
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 3/4 tsp fine salt
  • 2 tbsp tomato paste
  • 1/3 cup water
  • 1 tsp apple cider vinegar
  • 6 oz plain corn chips
  • 3 oz cheddar cheese finely grated
  • 2 cups shredded iceberg lettuce washed and dried
  • 1 large tomato finely diced and drained
  • 6 tbsp sour cream

Method
 

  1. Brown beef and onion in a large skillet over medium-high heat for 8 to 10 minutes, breaking the meat into fine crumbles, until it reaches 160°F. Spoon off excess fat.
  2. Stir in ancho chile, cumin, garlic powder, salt and tomato paste for 1 minute. Add water and simmer for 3 to 4 minutes until the liquid lightly coats the beef, then stir in vinegar.
  3. Divide corn chips among 6 plain food cups or small bowls immediately before serving. Keep the chips dry until the beef and toppings are ready.
  4. Spoon one-sixth of the hot beef over each cup of chips and scatter with one-sixth of the cheddar. Add lettuce and drained tomato over the meat.
  5. Top each serving with 1 tablespoon sour cream and serve immediately with a spoon, leaving any unused toppings chilled and the chips separate.