"Evacuation" Tacos

Meal: 
Dinner
Course: 
Main
Total Time: 
15 min
Prep Time: 
6 min

Easy, delicious and quick with no plate needed. The Frito bag is your plate/holder! Enjoy on the go!

Recipe Ingredients: 
  • A snack size bag of Fritos corn chips (one per each serving needed)
  • 1 can chili (choose your favorite)
  • 1 can chickpeas (whole or blended with olive oil into hummus)
  • 1 aerosol can cheese spread
  • 1 jar roasted red peppers, sliced
  • 1 can green chiles, diced
  • 1 can diced fire-roasted tomatoes
  • French fried onions
  • 1 can black olives, sliced
  • 1 jar of salsa taco seasoning
Directions: 
  1. Empty the chili into a pot and heat over a portable Sterno stove.
  2. Cut Frito's snack size bag lengthwise down side. Hold the bag in one hand and cover the Fritos with chili.
  3. Spray cheese over top of the chili.
  4. Top with chickpeas, roasted red peppers, green chilies, tomatoes, black olives and French fried onions.
  5. Sprinkle with taco seasoning to taste.
Cooking Tips: 

Heat the chili and then add the chickpeas if you like them warm, or remove the chickpeas from the can whole and place on top My favorite way to use the chickpea is to crush and mix with a little olive oil and dollop on top of my taco in place of sour cream!