Pressure cooker, Weeknight dinner
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Pressure Cooker Walking Tacos

Pressure Cooker Walking Tacos

Pressure Cooker Walking Tacos

No, I’m not sponsored by Frito-Lay this week. No matter how much it looks like it. (Pepsi! The choice of a new generation!)

My kids get money to buy one lunch a week at school. They mark walking taco day on the calendar so they won’t forget. I always thought it was the same thing as Frito pie – chili on top of Fritos, but with taco toppings.

I was close, but I was still wrong. I found out the difference at Cedar Point. After a few terrifyingroller coasters, I was finishing a smoked turkey leg when I saw the Walking Taco stand. And the kid walking away from it, digging into a bag of Doritos with a spoon.

Doritos plus taco filling? Why didn’t someone tell me they had one of those…things?

So, to summarize:

  • Frito Pie = Fritos + Chili + Cheese
  • Walking Tacos = Doritos + Taco meat + Salsa + Cheese + Lettuce + Sour Cream (+ other taco toppings)

I mean, really, I’m the last person to figure this out. Even Taco Bell knew it out before I did. What kind of a food blogger am I, when I’m this far behind a food trend?

That’s OK. You should have seen the kids when I told them what we were having for dinner. I’m now officially “Best Dad Ever”, Or at least until I make them eat something healthy to balance out this meal.

No pressure cooker? No worries. See the Notes section for stovetop instructions.

Recipe: Pressure Cooker Walking Tacos

 

Equipment

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Pressure Cooker Walking Tacos


  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6-8
  • Category: Pressure Cooker
  • Cuisine: American

Description

Pressure Cooker Walking Tacos recipe – what could be more American than Mexican food served in a bag of Doritos?


Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 cup chili powder blend
  • 1 tablespoon cumin
  • 1/2 teaspoon cocoa powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 cup water (or substitute beer)
  • 2 1/2 pounds ground turkey
  • 1 teaspoon kosher salt
  • 1 tablespoon brown sugar
  • 1 (14.5 ounce) can diced tomatoes with green chiles (Muir Glen Fire Roasted with green chiles, or Ro*Tel tomatoes)
  • Salt and fresh ground black pepper

Doritos

  • Single serving bags of Doritos (I got a mix of regular and cool ranch)

Toppings

  • Shredded cheese (cheddar or Mexican blend)
  • Salsa
  • Shredded lettuce
  • Sour cream
  • Diced onions
  • Hot sauce (I like El Yucateco Green Habanero, for real heat. But use your favorite.)

Instructions

  1. Sauté the aromatics and toast the spices: Heat the vegetable oil in the pressure cooker pot over medium-high heat until shimmering. Add the onions, garlic, and 1/2 teaspoon kosher salt, chili powder, cumin, cocoa powder, cinnamon, and cloves to the pressure cooker pot. Sauté until the onions are softened and the spices are toasting, about 3 minutes.
  2. Simmer the turkey until no longer pink, top with the tomatoes: Pour in 1 cup of water, then scrape the bottom of the pot with a wooden spoon to loosen any stuck onions or spices. Add the turkey, 1 teaspoon kosher salt, and brown sugar, and cook, stirring and breaking up the turkey until the turkey is no longer pink, about 5 minutes. Pour the tomatoes with green chiles on top of the beef mixture, but don’t stir – the tomatoes may burn if they sink to the bottom of the pot.
  3. Pressure cook the taco filling: Lock the lid on the pressure cooker and bring the cooker up to high pressure. (Read your fine pressure cooker manual for how to do this). Cook at high pressure for 12 minutes in an electric PC, 10 minutes in a stovetop PC. Let the pressure come down naturally, about 15 minutes. Unlock the lid, stir, break up any large clumps of meat, and add salt and pepper to taste.
  4. Serve in the Doritos bags: For each serving: Lightly crush the Doritos in the bag, to break them into smaller pieces. Cut open a Dorito bag lengthwise (not across the top). Spoon a ladle or two of meat into the bag, then top with the shredded cheese, salsa, lettuce, sour cream, onions, and (optional) hot sauce. Grab a spoon, and eat straight out of the bag.

 

Ready to serve

Ready to serve

 

Sauté the onions and chili powder

Sauté the onions and chili powder

Cook turkey until no longer pink

Everything in the pot

Cut open the Doritos bag lengthwise for easier scooping

Cut open the Doritos bag lengthwise for easier scooping

Notes

  • No pressure cooker? No worries. Cook the meat in a large pot or dutch oven. Increase the water in the recipe to 2 cups. Follow the recipe up to step 3, then instead of pressure cooking, simmer the meat on the stovetop until everything thickens up, about 1 hour. Continue with the serving step.
  • Want to take the easy way out? Replace the pressure cooker turkey with turkey cooked on the stovetop with taco seasoning. Just…don’t tell me, OK? Doritos are one thing, taco seasoning…that’s something else entirely.
  • If you don’t want to mess with individual serving bags, get a big bag of Doritos and serve in bowls. Start with a base of Doritos, crush them a bit, and build from there. It won’t look as impressive, but it tastes just as good.
  • I couldn’t find single serving bags of Doritos at my store – I had to buy a multi-pack. And the kids liked the walking tacos with Sun Chips almost as much as the Doritos. So, I think any crunchy chip will work with this recipe. (Other than potato chips – they seem too thin, like they’d just melt in the chili – but maybe that’s just me.)
Dig in!

Dig in!

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts:

Pressure Cooker Cincinnati Chili
Pressure Cooker Frito Pie

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13 Comments

  1. I’m old school like you and do a hybrid “Walking Pie”, usually using the leftover taco meat from the prior evening’s dinner combined with fritos, cheese, salsa, olives, and peppers all in a Tupperware for lunch at work. Heat, shake, pop the lid and consume!

  2. Mauri OBrodo says

    Mike: I didn’t know about these either. I would have to go with the plain Doritos. What a fun meal–colorful too. great for the weather we are experiencing. Cleanup is a breeze.

  3. Mike, you never cease to amaze! These pressure cookers are really starting to take off!

  4. Grace says

    I am in love with this recipe. However, I need to know how many will it serve as is? I am making for a big group, about 50 people and have to figure on the amount of turkey and multiply the ingredients. Thanks for any help or direction.

    • That’s going to depend a lot on the toppings – it served my family of five with some leftovers, so I’d guess it serves 6 to 8 people?

  5. Seriously, this is the best chopped meat I’ve ever been lucky enough to make and eat. Truly astoundingly tasty. You’ve made my family very, very happy.
    Thank you!

  6. Teresa says

    This will also work in casserole form once all your ingredients are finished. Chips on the bottom, meat, beans, sour cream, cheese, then layer your veggies and salsa or hot sauce. My kids love it.

  7. Could you use ground beef in place of the turkey? I assume you would be able to.

  8. Annie Huddy says

    HI, I just discovered your site, and loved your BBQ rub…since you like adding espresso to other things, I thought I should mention that adding instant Folger’s (or any kind of instant coffee) to the rub would be a great addition. Have done this previously and when they are served I usually get out of the way. My family and by extension the fire department guys all love them!

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