Walking Taco Bar

Lunch

Ingredients 8 servings

Individual Fritos Corn Chip Bags (1–2 oz each) 8.0 bag(s)

Chili with Beans (15 oz cans) 2.0 can(s)

Shredded Mexican Cheese Blend 1.0 cup(s)

Dairy-Free Shredded Cheese 1.0 cup(s)

Sour Cream 1.0 cup(s)

Dairy-Free Sour Cream 1.0 cup(s)

Salsa 1.0 jar(s)

Diced Green Chilies (4 oz) 1.0 can(s)

Red Onions 1.0 whole

Black Olives (3.8 oz) 1.0 can(s)

Hot Sauce (Bottle) 1.0 bottle(s)

Limes, cut into wedges 2.0 whole

Dietary Restrictions

Dairy

Recipe Instructions

PRE-TRIP PREP: None required — all shelf-stable or cooler items.

ON THE RIVER: Heat chili in a pot over camp stove, stirring until warm. Set up a walking taco bar: lay out the individual chip bags, each person cuts/opens the top of their bag, and guests spoon hot chili directly into the bag. Top with cheese, sour cream, salsa, green chilies, onion, olives, and hot sauce. Eat right out of the bag with a spoon or fork — minimal dishes! Perfect for a beach or boat lunch.