5-Ingredient Walking Tacos for Camping

Assembling Without the Mess

Open each chip bag by cutting across the top with scissors, creating a wide mouth. Don’t tear the sides—you need the bag to stay upright. Spoon in the meat, about 1/3 cup per bag. Top with 1/4 cup of shredded cheese.

For melty cheese, close the bag loosely by folding the top over, then place it on a piece of heavy-duty foil. Set the foil on the campfire grate or a warm skillet for 2 to 3 minutes, off direct flame. The indirect heat softens the cheese without scorching the bag. If you’re in a hurry, skip this step—the heat from the meat will soften the cheese enough.

Add your toppings: a dollop of sour cream, a spoonful of salsa, diced onion, or sliced jalapeños. Eat with a fork, digging all the way to the bottom to get chips, meat, and cheese in every bite.

Fire-Safe and Food-Safe Notes

Walking tacos are a no-refrigeration meal if you cook the meat at home and keep it cold in a cooler. Store the cooked meat in a sealed container for up to 3 days. At camp, reheat it in the skillet with a tablespoon of water to restore moisture. Keep the cooler below 40°F with plenty of ice.

When working with hot cast iron or an open flame, always use a thick mitt or towel. Keep a bucket of water or a fire extinguisher within reach. Never leave the skillet unattended on a camp stove or grate.

For gluten-free needs, use certified gluten-free chips and seasoning. For dairy-free, skip the cheese or use a plant-based shred. Always check seasoning labels for hidden allergens. For specific dietary concerns, consult a qualified professional.