I made a DIY Walking Taco Bar for dinner this week to celebrate National Taco Day and it was a hit with my whole family!

This is a fun recipe to serve at family dinners, parties, and camping trips!

Walking Tacos aka Frito Pies are served right out of the chip bags and can be topped with a wide variety of delicious toppings.

Happy National Taco Day!

Scroll down for the directions and more delicious taco recipes from my fellow bloggers.

My taco lovin’ kiddos got a kick out of this fun recipe. We have had Frito Pies before but letting them eat out of the bag and add their own topping definitely made it more fun and exciting for them. They even added healthy toppings they wouldn’t normally eat with chili like avocado and tomato because it was an interactive meal and they wanted to try it all!

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Walking Taco Bar

Servings 4 servings

Ingredients

• 4 1 oz bags Fritos corn chips or use Doritos
• 3 cups chili
• 1 cup Cheddar cheese, shredded
• 1/4 cup tomatoes, diced
• 1/4 cup white onions, diced
• 1 avocado, peeled and chopped
• 1/2 cup lettuce, chopped optional
• 1/4 cup sour cream optional
• 1/4 cup green onions, diced
• 1 jalapeno, seeded and diced optional

Instructions

• Set out bags of chips and bowls of all the toppings on a large tray.
• Let everyone open a bag and add chili and toppings right in the chip bag,
• Serve with forks and dig in!

I like to use Fritos chips for Walking Tacos but you can also use Doritos or tortilla chips.

Set out bags of chips and bowls of all the toppings on a large tray.

I like to go all out and add a variety of ingredients to the toppings bar.

Fresh jalapenos, onions, tomatoes, avocado, lettuce, and green onions are all delicious ideas. 

I like to make a simple bean and beef chili in my Crock-Pot for this recipe.

You need about 3 cups for 4 Walking Tacos. 

Open the chip bags, fold them down, and add chili then toppings right in the bag. 

The kids got a kick out of making their own taco in a bag!

Why are they called Walking Tacos? Because they are often served at fairs and festivals and you can walk around and eat them right out of the bag!

Serve with forks and enjoy.

Happy National Taco Day!

Thank you to Valentina from The Baking Fairy for hosting this one-day event!
Check out all the delicious recipes we made for the occasion:

Breakfast Street Tacos by 2 Cookin Mamas
Chorizo and Sweet Potato Breakfast Tacos by A Kitchen Hoor’s Adventures
Egg and Bacon Loaded Breakfast Tacos by Cheese Curd in Paradise
Garbage Plate Tacos by The Spiffy Cookie
Huevos Rancheros Tacos by Our Good Life
Instant Pot Pork Carnitas Tacos by The Redhead Baker
Lobster Roll Street Tacos by Daily Dish Recipes
Old-School Hard Shell Tacos by Karen’s Kitchen Stories
Seared Albacore Tuna Loin Soft Tacos by Culinary Adventures with Camilla
Shrimp Tacos with Apple Pomegranate Salsa by A Day in the Life on the Farm
Tacos de Calabacitas by Tip Garden
Vegan Nopales Tacos with Charred Corn and Black Bean Salsa by The Baking Fairy
Vindaloo Pork Belly Street Tacos by Palatable Pastime
Walking Taco Bar by For The Love of Food

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Crock-Pot White Chicken Chili

Ingredients

• 2 lbs chicken thighs boneless and skinless
• 1 4 oz can chopped green chiles drained
• 1 cup {about 1/2 large} yellow onion diced
• 4 cloves garlic diced
• 3 15 oz cans great Northern beans drained
• 8 oz box cream cheese cubed and softened
• 1 tsp cumin
• 1 tsp chili lime seasoning{I used Trader Joe's brand}
• 1/2 tsp white pepper
• 48 oz chicken broth {less if you do not want as much liquid}
• shredded cheese green onions, and crunchy tortilla strips, for topping

Instructions

• Place chicken thighs in the bottom of a large Crock-Pot.
• Top with chiles, beans, garlic, onions, and seasoning.
• Pour chicken broth on top, cover, and cook on high for 4-5  hours or low for 6-7 hours.
• When done, remove the chicken and shred or cut into bite size pieces then mix back in.
• Stir in softened cream cheese and mix until smooth.
• To serve: spoon into bowls and top with shredded cheese, green onions, and crunchy tortilla strips.

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Pumped Up Sweet Heat Bison Chili

Ingredients

• 1 lb ground bison
• 15 oz can pure pumpkin
• 15 oz can Bush's black beans rinsed and drained
• 15 oz can Bush's red kidney beans rinsed and drained
• 28 oz can crushed tomatoes
• 15 oz can tomato sauce
• 4 oz can fire roasted green chiles chopped
• 1 cup mini sweet peppers about 6, seeded and diced {or 1 cup red belle pepper}
• 1 large yellow onion diced
• 4 cloves garlic pressed
• 1 tsp pumpkin pie spice
• 1 tsp chipotle chile powder
• 3 tbsp olive oil
• salt and black pepper to taste
• 1/2 cup sour cream to top

Instructions

• In a large skillet over medium heat, crumble ground bison and cook until browned. Drain if needed and remove from heat.
• In a large cast iron double boiler or soup pot add 2 tbsp olive oil and heat over medium heat.
• Add diced peppers and onions and cook until softened, about 10-15 minutes.
• Add another 1 tbsp oil and garlic and stir until fragrant, about 1-2 minutes.
• Turn heat to medium low and add crushed tomatoes and tomato sauce.
• Stir in drained beans, green chiles, and pumpkin.
• Finally add bison and seasonings and bring to a simmer.
• Turn heat to low and simmer for 20 minutes.
• Spoon into bowls and serve warm with a dollop of sour cream on top.

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I have fond memories of attending college football games with my Dad as a little girl. We would drive the three hours to Tallahassee on a weekend and go to an FSU game together. Even though I had no clue about the rules of football, I still enjoyed going. The atmosphere, the food, the excitement, and of course spending time with my Dad made it something I always looked forward too.
These days, with two little ones at home, my husband and I don’t attend many sporting events. But we still enjoying watching the games at home and cooking fun game day food for our friends and family who join us. Maybe we don’t tailgate, but we Homegate instead!

Today I am sharing the ultimate game day appetizer for all you hungry sports fans out there: Homegating Chili Cheese Tater Tot Dip. I made this easy baked dip with Wolf Brand Chili, tater tots, and two types of cheeses. There are so many delicious treats and eats I can come up with using Wolf Brand Chili and all of  ConAgra Foods brands! From nachos to chili potato skins or just simply a big bowl of hot chili with all the toppings! I am also a big fan of Manwich– check out my Turkey Sloppy Joe Cornbread Casserole. How about Hebrew National hot dogs? It wouldn’t be game day without a juicy hot dog, right? I am thinking Guacamole Dogs for next week’s game!
 My tummy is already growling!

My husband, Mr Montana Outdoors-man, was super excited when I brought home cans of Wolf Brand Chili from the store this week. Apparently it brought back teenage camping memories for him! He always packed a few cans of Wolf Brand Chili when he’d go on camping trips and he’d cook it in the can (remove the label first) right over the fire. Then he would wash the can and use it again in the morning for cooking an egg for breakfast. Then, of course, he took it one step further, and he would cut the can and roll it out to use as a plate! Mr Resourceful that man of mine!
At least he has good taste in chili, right?

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Chili Cheese Tater Tot Dip

Ingredients

• 14 oz can Wolf Brand Chili with or without beans
• 5 cups frozen tater tots about 65-70
• 1 1/2 cups cheddar cheese shredded
• 8 oz cream cheese cubed and softened
• 2 tbsp green onion diced
• salt/pepper to taste
• optional: tortilla chips for dipping

Instructions

• Preheat oven to 425 degrees.
• Spread frozen tater tots out on a baking sheet.
• Bake for 15 minutes until warm and crispy. Set aside to cool slightly.
• Turn oven down to 375 degrees.
• Meanwhile, in a medium saucepan add creamed cheese and 1 cup of shredded cheddar cheese.
• Cook, stirring, over medium low heat until melted and combined.
• Season with salt and cracked black pepper. Remove from heat.
• Spray a 9-inch glass pie plate or baking dish with nonstick cooking spray.
• Cover the bottom of the pie plate with tater tots, about 45.
• Using a spatula, pour the cheese mixture on top of the tots, spreading to cover.
• Now add the entire can of Wolf Brand Chili, spreading to cover the cheese.
• Using the remaining 25 or so tots, circle the edge of the pan.
• Sprinkle the 1/2 cup shredded cheddar on top of the tots.
• Place in the center of the oven and bake for 20 minutes.
• Remove from oven and sprinkle the top with diced green onions.
• Serve warm with chips for dipping or dip with the tater tots on top!

 

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Ingredients

• 15 oz can black beans rinsed and drained
• 15 oz can pinto beans rinsed and drained
• 15 oz can great northern beans rinsed and drained
• 15 oz can kidney beans rinsed and drained
• 2 14.5 oz cans tomato sauce
• 1 14.5 oz crushed tomatoes
• 1 small yellow onion diced
• 1/2 red pepper or 4-5 sweet mini peppers cored and diced
• 1 cup shredded carrots
• 1 sweet potato peeled and cubed
• 3 cloves of garlic pressed
• 1 tbsp chili powder
• 2 tsp chipotle chile powder
• 1 tsp cinnamon
• salt and pepper to taste (about 1/2 to 1 tsp each)
• Recommended toppings: sliced avocado, shredded cheese, diced onions, and sour cream.

Instructions

• Add all 4 cans of drained beans to a large Crock-Pot.
• Top with all the chopped veggies.
• Finally add tomato sauce, crushed tomatoes, garlic, and spices.
• Mix well and cover.
• Cook for 8 hours on low.
• Scoop into bowls, add toppings, and serve warm.

 

Mix, cover and cook on low for 8 hours.

The post Crock-Pot Chipotle 4 Bean Veggie Chili with Sweet Potatoes appeared first on For the Love of Food.

 

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Quinoa and Mushroom Vegetarian Chili

Makes 6-8 servings

Ingredients

• 2 cups cooked quinoa 1/2 cup uncooked simmered with 1 cup water
• 2 Tbsp + 1 tsp Devo Wild Mushroom and Sage extra virgin olive oil
• 1 large yellow onion diced
• 8 oz mushrooms diced (I use a mix of baby bella and shiitake)
• 4 cloves garlic crushed
• 2 14.5 oz cans crushed tomatoes (or you can used diced)
• 1 15 oz can tomato sauce
• 1 1/2 cups vegetable broth
• 1 7 oz can diced green chiles
• 2 1/2 tbsp chili powder
• 2 tsp ground cumin
• 1/2 tsp ancho chili powder
• 1 tsp paprika
• 1/2 tsp sugar
• 1/2 tsp cayenne pepper
• Salt and freshly ground black pepper to taste
• 2 15 oz cans kidney beans, drained and rinsed (I used one dark red, one light red)
• 1 15 oz can black beans, drained and rinsed
• Toppings: shredded cheese chopped green onions, and sour cream

Instructions

• Heat olive oil in a large cast iron pot over medium heat.
• Add onion and mushrooms and saute until tender, about 4 minutes, adding in
• garlic during last 30 seconds of sauteing.
• After cooking quinoa to your liking (I boil for 5 minutes then cover and let sit for 15), fluff with a fork and add 1 tsp olive oil.
• Add in tomatoes, tomato sauce, cooked quinoa, vegetable broth, green chiles, and all spices.
• Bring mixture just to a boil, then reduce heat to a simmer and stir in all the beans.
• Cover pot and allow to simmer on low 30 minutes.
• Serve with toppings like green onions, shredded cheese, and sour cream.

Notes

Recipe adapted from Cooking Classy

Start by heating two tbsp of olive oil in a deep pot and add diced onions and mushrooms.

Now it’s time to mix in all the other ingredients!

 

Packed full of ingredients and flavor!

The post Meatless Monday: Quinoa and Mushroom Vegetarian Chili appeared first on For the Love of Food.