First, I need to let you know that the menu took a bit of a change when the Bear discovered that I had planned for salsa salads. He asked, "Is this going to be like taco salads?" I said, "Well, sort of." He then replied, "Can I help you with an idea?" How cute! My husband wanting to help me with the blog! Of course, I said yes. Here is the rest of the story.
When we announced to our families that we were officially moving back to Iowa, the first thing Justin's dad did was buy us season Iowa State men's basketball tickets. Iowa State basketball games are a Nickel father-son family tradition. Needless to say, it has been an exciting season so far; but, what I love the most are the traditions. The walk to Hilton, being there for the ISU pep band as they play around the coliseum, watching the players and Coach Hoiberg walk into the gym, the infamous Clone Cones, and finally-to my subject tonight-walking tacos.
What is a walking taco? Depending on your region, you might also know the walking taco as a Frito pie. It is simply a bag of corn chips, cut along the longer side, filled with taco meat, lettuce, cheese, and other traditional taco toppings. At Hilton Coliseum, they use Doritos. This is what I am most familiar with from other similar game day foods that were sold at my high school concession stand. Fritos can also be used as well as a very thick chili-like topping in place of taco meat. Regardless, it is pretty damn tasty. I had forgotten about how traditional this sort of fair was until getting back to my roots. Long story short, the Bear thought this was the perfect opportunity to lighten up the traditional walking taco.
In my Walking Beanitos recipe, the Doritos/Fritos are switched out for Beanitos. Have you tried these chips? Seriously these chips are highly addictive! Next, I swapped out the beef for lean ground turkey. Sprinkled with light cheddar cheese and a dollop of light sour cream, the experienced walking taco connoisseur would love the change up.
4 1.5 oz. bags Nacho Cheese Beanitos chips (these are the personal serving bags)
1 teaspoon olive oil or grape seed oil
1/2 cup diced yellow or white onion
1 lb. lean ground turkey
1 14.5 oz. can fire roasted salsa style tomatoes
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 14.5 oz. can white beans, drained and rinsed
4 cups lettuce, chopped
1 cup shredded 2% cheddar cheese
Light sour cream, taco sauce, diced green onion, jalapenos, etc. for topping
Heat oil in a medium sized nonstick skillet over medium heat. Add the onion. Saute, stirring occasionally, for 5-6 minutes or until the onions become translucent in color. Add the turkey. Cook, stirring occasionally to break up the meat, until the turkey is browned. Add the tomatoes, chili powder, cumin, and beans. Stir to combine. Cook for 5-6 minutes or until the salsa has thickened. Remove from heat.
Cut the chip bags along the longer side. Top with the lettuce, meat, and other toppings. Serve along with a fork, the bag acts as an instant bowl, so you can walk with your taco salad :).