Sheet Pan Walking Tacos

Sheet Pan Walking Tacos put the same fun, “walk around” loaded-taco concept into an easy, family-friendly sheet pan meal that your family will rave about!

Family Friendly Dinner Fun

Seasoned ground beef topped with melting cheddar jack cheese, diced tomato, white onion, pickled jalapeño, shredded lettuce and a drizzle of sour cream all on a bed of crispy Fritos. These Sheet Pan Walking Tacos are everything you love about your favorite snack in a family-friendly sheet pan dinner that’s as quick and convenient as it is irresistible.

Deliciously Convenient!

If you’ve never had a walking taco, you are missing out! A walking taco is basically a taco you can eat right out of a mini bag of chips, like Fritos or Doritos. Add taco meat and your favorite toppings (think lettuce, tomatoes, onions, and salsa) directly to the bag, then eat it with a fork as you…walk around. Hence the name! They remind me of the Frito Chili Pies you get at high school football games, only with taco meat instead of chili.

We love serving walking taco for parties, game days, camping, or feeding a crowd because they’re fun to serve in a build-your-own set-up, everyone can customize their own, and require very little cleanup. Did I mention they only take minutes to make? It’s a winner for sure!

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• Ground beef: creates the hearty, savory taco filling that gets scattered over the chips so there’s seasoned beef in every scoop. Ground turkey, ground chicken, or a plant-based ground meat all work well as substitutes.
• Taco seasoning: gives the beef that classic, zesty taco flavor with very little prep. Use your favorite brand or make your own!
• Water: helps the taco seasoning evenly coat the beef and creates a saucy, flavorful mixture. Beef broth can be used for a little extra flavor.
• Fritos corn chips: create the crunchy, salty base that gives these walking tacos their signature flavor and texture. Another sturdy corn chip, such as tortilla chips, can work, though the flavor and texture will be a little different.
• Shredded cheddar jack cheese: melts over the taco meat and chips for a creamy, cheesy layer that ties everything together. Cheddar, Monterey Jack, Mexican-blend, or Pepper Jack cheese would all work well.
• Shredded lettuce: adds fresh, cool crunch to balance the warm, cheesy taco layers. Shredded iceberg or romaine both work great.
• Diced white onion: adds a crisp bite and fresh, savory flavor to every serving. Red onion or green onions would be easy swaps.
• Diced tomatoes: add juicy freshness and a little acidity to balance the richer ingredients. Roma, cherry or grape tomatoes all work great when diced or quartered.
• Sour cream: adds a cool, creamy finish that balances the seasoned beef and spicy jalapeños.
• Sliced pickled jalapeños: bring tangy heat and a punch of flavor that cuts through the cheese and beef. Fresh jalapeños work for more crisp heat, or leave them off for a milder version. You can also try pickled red onion for milder flavor.
• Salsa: adds an extra burst of tomato, spice, and acidity at serving time. Pico de gallo, salsa verde, or your favorite taco sauce would all be delicious alternatives. Or try my easy homemade salsa or grilled corn salsa.

Supplies:

• 17×12-inch sheet pan
• Nonstick cooking spray
• Large skillet

How to Make Sheet Pan Walking Tacos

• Preheat oven to 400°F. Spray a 17×12-inch sheet pan with nonstick cooking spray.
• Cook the ground beef in a large skillet until browned. Drain grease.
• Stir in taco seasoning and water. Simmer 2–3 minutes.
• Spread the Fritos corn chips onto the prepared sheet pan.

1. Top with the taco meat and then the shredded cheese.
2. Bake 10 minutes or until cheese is melted.

• Top with lettuce, onion, tomatoes, a drizzle of sour cream, and jalapenos before serving.
• Serve with more toppings and salsa.

Storage

Sheet Pan Walking Tacos are best enjoyed right after they’re made, while the Fritos are still nice and crunchy. Store any leftovers in an airtight container in the refrigerator for up to 3 days. If possible, store the fresh toppings separately and reheat the Fritos, beef and cheese in a 350°F oven until heated through, then add the toppings. If the tacos have already been topped, I recommend reheating individual portions briefly in the microwave just until warmed through. Keep in mind that the Fritos will soften as the leftovers sit.

If you make my Sheet Pan Walking Tacos and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!

xoxo,

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