Toppings: Shredded cheddar cheesesour cream, olives, avocado, limes, salsa and sliced green onions
Instructions
In a large skillet over medium heat, cook the beef over medium until no longer pink, breaking up with a fork for 6-8 minutes. Drain off the fat and return to the heat.
Stir in taco seasoning mix, 1/4 cup water and the green chiles. Bring to a boil and then turn the heat to low. Cook for 5 minutes or until thickened.
Just before serving, open corn chip bags and fold down the tops.
Serve with assorted toppings for a DIY Walking Taco bar!
Notes
Nutrition facts will vary depending on the type of chips used and toppings added. Build accordingly.