Walking Tacos

For busy families, sometimes the window to eat is very small.  These healthy walking tacos are the perfect quick dinner!  Let your slow cooker (or Instant Pot) do the work while you’re at work or doing other things, then when you get home, you can grab a cup, fill it up with delicious homemade chips and juicy, well seasoned taco meat, some cheese and lettuce, grab a disposable fork and walk back out the door, taco in hand!

Walking Tacos

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Course: Dinner, Lunch, Main Dish

Cuisine: Game Day, Mexican, Tacos

Recipe Type: 90/10 Freezer Meals, 90/10 Gluten Free, 90/10 Kid Friendly, 90/10 Regular, 90/10 Slow Cooker, Instant Pot®

Author: Heidi Boortz

Servings : 6

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Ingredients

• 6 corn tortilla
• 1 1/2 Tbsp extra virgin olive oil
• 1 lb ground beef 90% lean or leaner
• 2 Tbsp Chili Powder
• 2 Tbsp cumin
• 3/4 tsp garlic powder
• 3/4 tsp onion powder
• 3/4 tsp salt
• 1/4 tsp oregano
• 1/4 tsp paprika
• 1/4 tsp pepper
• 1 cup salsa no sugar listed in ingredients
• 1 can Diced Tomatoes 14.5 oz
• 1 can black beans 14.5 oz, rinsed and drained
• 2 cups cheddar cheese grated
• 1 head romaine lettuce shredded
• salsa optional
• avocado diced, optional
• cilantro chopped, optional
• sour cream optional
• 6 disposable cups 16 oz each

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Instructions

Slow Cooker

• Preheat oven to 400. Chop tortillas roughly. Toss with olive oil, then arrange on a baking sheet lined with parchment paper. Bake at 400 for 7-10 minutes or until browned and crispy. Set aside.
• Add beef, chili powder, cumin, garlic powder, onion powder, salt, oregano, paprika, pepper, salsa, tomatoes, and black beans to a slow cooker. Stir well. Cook on low 6 hours or on high 4 hours. Stir well again.
• Add 1/6 of the homemade corn chips to each of 6 16 oz disposable cups (see notes). Top with about a cup of the beef mixture. Top with lettuce, cheese, and any other toppings you like.

Instant Pot®

• Preheat oven to 400. Chop tortillas roughly. Toss with olive oil, then arrange on a baking sheet lined with parchment paper. Bake at 400 for 7-10 minutes or until browned and crispy. Set aside.
• Add beef, chili powder, cumin, garlic powder, onion powder, salt, oregano, paprika, pepper, salsa, tomatoes, and black beans to instant pot. Stir well. Lock lid. Set valve to sealing. Program for manual-high and 12 minutes. Use quick release to release the pressure, then stir to break up the meat.
• Add 1/6 of the homemade corn chips to each of 6 16 oz disposable cups (see notes). Top with about a cup of the beef mixture. Top with lettuce, cheese, and any other toppings you like.

Freezer Meal

• To freeze, add beef, chili powder, cumin, garlic powder, onion powder, salt, oregano, paprika, pepper, salsa, tomatoes, and black beans to a large zip top freezer bag. Freeze.
• To cook after freezing, add frozen meal to either slow cooker or Instant Pot®. If slow cooking, add 2 hours to the cook time listed above. If using Instant Pot® cook time does not change (please note that total time will increase, as it will take the pot longer to reach pressure if cooking from frozen.)

Notes

Check out THESE DISPOSABLE CUPS for this recipe.

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