We just arrived back from Minnesota where we were introduced to one of their cultural favorite foods, the Walking Taco. In our neck of the woods we call them "Wacos" because we love combining cool names, which is exactly what these tacos are...all good things in a simple fabulous main dish!
A Walking Taco or Waco is a deconstructed taco that is eaten out of a container. For our Fresh Living segment we used simple chip bags as the outer shell or container, but I have seen all kinds of disposable paper containers used. Don't you just love a food with no rules?
You can use lots of different meats and toppings, and make them as fancy or as simple as you like. I've seen them made up for weddings as fish tacos or for game nights with a chill bar complete with tons of toppings. You can be as creative as you want. When we ate them in Minneapolis they served them with beef taco meat and it was delicious!!! I love lean meats so I am going to share my two favorites, Mexican One-Pot Chicken or South of the Border Turkey Skillet.
But first, here are the steps for making a fabulous "Waco"...
- Choose a bag of chips and cut the bag open across the side to create a pocket.
- Crunch the chips into nice bite size pieces.
- Add your choice of taco meats.
- Layer with cheese, lettuce, cilantro, salsa, sour cream, jalapenos, or any other toppings you love.
- Squeeze a little lime wedge over the top.
- Add a plastic fork...and go!
Mexican One Pot Chicken
2 to 3 lbs of Boneless Skinless Chicken
Large Jar of Salsa of your Choice
1 Can of Pinto or Kidney Beans
1 Can of Corn
1 Can of Coke
1/2 Teas. Ground Black Pepper
1 Tbs.Taco Seasoning
1 Teas. Ground Cumin
A Bunch of Cilantro, Chopped
2 Limes
Place chicken to the slow cooker. Add the salsa, beans, corn, and half a can of coke and seasonings. Set slow cooker of high and let cook for 4 to 6 hours or until the meat is fork tender.
Using two forks, pull the meat apart into shredded pieces and stir the mixture together. Add the fresh cilantro and squeeze the juice of the limes over the top.
This recipe is so very simple in a slow cooker. If you don't have a slow cooker you can combine all of the ingredients in a roaster oven or dutch oven and cook over low heat until chicken if tender and ready to pull apart.
This is my favorite chicken to make for large parties, camping, or weekly dinners. It feed a ton and is fabulous in Mexican style salads, on top of flat tortillas, or in tacos! With one scoop you get your beans, corn, and sauce. It is fabulous.
South of the Border Turkey Skillet
2 to 3 Lbs of Fresh Ground Turkey
Olive Oil
1 Can of Corn
1 Can of Kidney Beans
2 Limes
1 Large Onion Chopped
2 Cups of Pico de Gaio
A Bunch of Cilantro, Chopped
Taco Seasoning
Heat the Olive Oil in a large skillet. Add the chopped onion, ground turkey and taco seasoning. Saute until onions are beginning to heat through or turn translucent. Add the Pico, corn, and beans. Finish cooking all the ingredients together until the meat is done. Add the lime juice and cilantro and toss together.
It is ready to serve. This is a great meat for someone who really loves the texture of ground meats in their tacos but wants a lighter option...and wow is it fabulous!
Now that I have shared my two favorite meats for tacos, and you know you can use all kinds of chips (Doritos are our favorites) you can add all the toppings you want and have your Walking Taco ready to go. The best part of this meal is it's simplicity from beginning to end. The meats are made ahead, the toppings set out and the clean up is super easy with everything being tossed in the trash. No plates needed.
We hope you enjoy this Mid-West favorite as much as we did and catch the Fresh Living segment by following the link. Enjoy!
