Turn your backyard cookouts into a memorable experience with a walking taco bar: individual foil packets filled with lean proteins, chips and tasty toppings.
Disclosure: This recipe was sponsored by Reynolds Wrap®. All opinions are my own.
Table of Contents
- What is a walking taco?
- Walking taco bar
- Choose your ingredients, choose your adventure
- How to grill walking taco foil packets
- Time to eat
- More foil packet recipes
- Grilled Walking Taco Foil Packet Recipe
What is a walking taco?
Taco shells can crumble and spill their fillings. A walking taco is a simple, portable solution: cook the seasoned filling, spoon it over tortilla or corn chips placed in single-serve containers, and eat with a fork. It keeps flavors together and is easy to serve to a crowd.
I first tried a walking taco at a military fair in Belgium where seasoned ground beef was spooned straight into chip bags and topped with cheese, lettuce and tomato. That idea inspired my own backyard version.
Walking taco bar
For backyard parties or camping, walking taco foil packets are a fun alternative to burgers and hot dogs. Give each guest a sheet of heavy-duty foil and set out an assortment of ingredients so everyone can build their own taco pouch. Once sealed, packets go on the grill or over the campfire for about 15 minutes.
Using Reynolds Wrap® Heavy Duty Foil makes the packets sturdy for grilling and handling. The heavier foil helps prevent leaks and tearing while cooking.
Choose your ingredients, choose your adventure
Make the experience interactive by offering a choice of proteins. Ground beef is classic, but lean ground pork, chicken or turkey are great options. For beef, choose a lean grind (such as 93% lean) to avoid excess grease in the foil packet.
For seasoning and moisture, this recipe uses canned enchilada sauce, which keeps the meat juicy and adds a tomato-chile flavor. Offer red and green sauces and mild and hot varieties so guests can pick their preferred heat.
Add diced onions and peppers before sealing the packets—jalapeños, poblanos or Anaheim peppers all work well. Finish each packet with a sprinkling of cheese; mild cheddar, pepper jack or Oaxaca melt nicely.
How to grill walking taco foil packets
After assembling each packet, fold the long edges toward the center, then fold the short edges to seal. Place the packets on a grill set to medium-high direct heat.
Grill for about 15 minutes, until the meat reaches an internal temperature of 165°F and the vegetables are tender. Carefully open the packet and break up the meat with a fork before serving.
Time to eat
Create a durable, single-serve container by shaping a sheet of heavy-duty foil into a bowl—press it over an inverted soup-size bowl, then roll the edges. Place a portion of corn chips inside, spoon the cooked meat on top, and let guests add cold toppings.
Suggested toppings: shredded lettuce, diced tomatoes, sliced jalapeños, diced green onions, sour cream and guacamole. Let everyone enjoy their custom walking taco and compare combinations.
More foil packet recipes
- Chorizo Seafood Paella Foil Packets
- Lemon Garlic Shrimp & Asparagus Foil Packets
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Grilled Walking Taco Foil Packet
Ingredients
- 1 box Reynolds Wrap® Heavy Duty Foil
- 1 lb lean ground beef, pork, chicken or turkey
- 10 oz can enchilada sauce
- 1/4 cup white onion, diced
- 1/4 cup peppers, diced
- 4 cups corn chips
- 1/4 cup shredded cheese
- 1 cup shredded lettuce
- 1/4 cup sour cream
- 1/4 cup tomatoes, diced
- 1 green onion, diced
Instructions
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Heat the grill to medium heat.
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Tear off 4 sheets of Reynolds Wrap® Heavy Duty Foil.
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Place a quarter of the ground meat in the center of each foil sheet and add a couple tablespoons of enchilada sauce.
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Top with diced onions and peppers and sprinkle with cheese.
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Close each packet by folding the long edges toward the center, then fold the short edges to seal.
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Place on the grill and cook for 15 minutes, until the meat reaches 165°F and vegetables are tender.
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Tear off four more sheets of foil and press each over an upside-down soup-size bowl to form a disposable foil bowl; roll the edges to finish.
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Put corn chips in the foil bowl and spoon on the cooked meat.
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Top with shredded lettuce, sour cream, tomatoes and green onions before serving.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.