Garage Beer Chile Lime Walking Taco

Chef Tony Reed

Servings

2

Prep Time

15 minutes

Cook Time

15 minutes

Cuisine

Modern American

Category

Appetizers/Snacks

This walking taco recipe turns a single-serve bag of chips and a handful of fresh toppings into a fork-and-go meal built for game day. Ground beef seasoned with Spiceology Rio Grande Tex-Mex Blend gets piled over crushed nacho cheese chips with charred corn, crisp romaine, pico de gallo, cotija, and pickled red onions, then drizzled with a tangy crema made with Garage Beer Chile Lime Spice Blend. It's proof that great stadium-style food doesn't need a concession stand, just a skillet, a whisk, and a pair of scissors. Consider this your go-to walking taco recipe, game day or not.

Chile con Limon Walking Taco

Ingredients

  • ½ lb ground beef (80/20)
  • 2 Tbsp Spiceology Rio Grande Tex-Mex Blend
  • 1.25 tsp tomato paste
  • 1.5 Tbsp water or beef stock
  • ½ tsp fresh lime juice
  • 2.5 Tbsp Mexican crema or sour cream
  • 1 Tbsp mayonnaise
  • 1 tsp fresh lime juice
  • ¼ tsp Garage Beer Chile Lime Dip
  • water, as needed to thin
  • 2 single-serve bags (1 oz each) nacho cheese tortilla chips
  • ¼ cup fire-roasted corn kernels
  • ½ cup romaine lettuce, shredded
  • ¼ cup pico de gallo, drained
  • 2 Tbsp cotija cheese, crumbled
  • 2 Tbsp pickled red onions
  • 1 Tbsp fresh cilantro, chopped
  • Spiceology Chile con Limon Seasoning, a light dusting to finish

Directions

  1. Make the Crema: Whisk together the crema, mayonnaise, lime juice, and Spiceology Chile con Limon Seasoning until smooth. Thin with water, a teaspoon at a time, until it drizzles. Refrigerate until ready to use.

  2. Cook the Beef: Heat a skillet over medium-high heat. Add the ground beef and cook 6–8 minutes, breaking it into small crumbles, until browned and cooked through to 160°F. Drain excess fat. Stir in the Spiceology Rio Grande Tex-Mex Blend and tomato paste and cook 1 minute, until fragrant. Add the water or beef stock and simmer 1–2 minutes, until the liquid has reduced and coats the beef. Remove from the heat and stir in the lime juice.

  3. Char the Corn: While the beef simmers, heat a second skillet over high heat. Add the corn to the dry pan and cook 3–4 minutes, stirring occasionally, until lightly charred. (If the corn is wet or thawed from frozen, pat it dry first.) Set aside.

  4. Assemble and Serve: Just before serving, gently crush the chips inside each bag, leaving some larger pieces. Cut each bag open along the long side to make a serving vessel. Divide the beef between the bags, about 3 oz cooked beef each. Top with the corn, romaine, pico de gallo, cotija, and pickled red onions. Drizzle with the crema, garnish with cilantro, and finish with a light dusting of Chile con Limon Seasoning. Serve immediately with a fork.
Recipe Products
Blend

Chile con Limon

Key Ingredients

Paprika, Citric Acid, Chili Peppers
Blend

Rio Grande Tex-Mex Blend

Key Ingredients

Cumin, Oregano, Cayenne Pepper, Chili Powder New Mexico, Brownulated Sugar