1 lb ground beef (or ground turkey for a lighter option)

1 packet taco seasoning

1/2 cup water

10 individual bags of nacho cheese or chili cheese tortilla chips

1 cup shredded lettuce

1 cup diced tomatoes

1 cup shredded cheddar cheese

1/2 cup sour cream

1/2 cup salsa

Jalapeño slices (optional)

1/4 cup chopped green onions (optional)

In a skillet, cook the ground beef (or turkey) over medium heat. Break it up into small crumbles and cook until fully browned, about 6-8 minutes. Drain excess fat.
Stir in the taco seasoning and water. Let it simmer for 2-3 minutes until the sauce thickens.
Open the bags of chips slightly to expose the chips, and gently crush them.
Spoon the taco meat mixture into each bag of chips.
Top with your favorite toppings, such as shredded lettuce, diced tomatoes, shredded cheddar cheese, sour cream, salsa, jalapeños, and green onions.
Mix everything together in the bag and enjoy your walking tacos!

Storage: Store leftover taco meat in an airtight container in the fridge for up to 3 days. Keep chips and toppings separate to avoid sogginess.

Freezing: Taco meat can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.