Walking Taco : BTS Lunch Time

• 1 lb ground beef, lean
• ▢1 pkt taco seasoning
• ▢⅔ cup water
• ▢cheddar or Mexican Blend Cheese
• ▢lettuce, shredded
• ▢tomatoes, diced
• ▢sour cream
• ▢taco sauce
• ▢cilantro
• ▢garlic salt or salt to taste
• ▢individual bags of Doriot

• In a skillet over medium high heat, cook one pound of lean ground beef, sprinkle on a little garlic salt (In case you are new here, I use garlic salt on everything) or salt to taste.  If necessary drain fat off meat. Then add the taco seasoning packet and 2/3 cups of water.  Let simmer until thickened. 
• Pack Taco Meat into a thermos to keep warm. Pack desired toppings in plastic containers.
• Open Doritos or Frito bag. If desired crush chips a little. Layer in meat and toppings. Grab a fork and dig in. (Pictured bag is split open, so layers can be seen. Typically made opening bag from top, as normally opened, and putting in toppings is less messy to eat.)

Notes

Make-ahead Instructions: The beef mixture can be made 2-3 days ahead of time (depending on the freshness of the ingredients), stored in the fridge. Reheat on the stove before serving.

Freezing Instructions: Allow the chili beef mixture to cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator. Rewarm on the stove.