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Walking Taco

Walking Taco

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  • For 50 Servings:
  • 9 1/4 lbs. corn chips
  • 6 1/4 cups Marzetti® Buttermilk Ranch
  • 12 1/2 cups chili
  • 6 1/4 cups corn, charred
  • 6 1/4 cups black beans
  • 3 1/4 cups tomatoes, diced
  • 3 1/4 cups white onion, diced
  • 3 cups jalapenos, sliced
  • 1 1/2 cups cilantro leaves, chopped
  • 13 ea. (cut into 8) Lime Wedge
  • For 1 Serving:
  • 1 oz. Marzetti® Buttermilk Ranch
  • 3 oz. corn chips
  • 2 oz. chili
  • 1 oz. corn, charred
  • 1 oz. black beans
  • 1/2 oz. tomatoes, diced
  • 1/2 oz. white onion, diced
  • 1/2 oz. jalapenos, sliced
  • 1 tsp. cilantro leaves, chopped
  • 2 ea. Lime Wedge

  1. Spray a cast iron skillet and bring up to medium-high heat. Add corn, quickly char, then remove from heat and set aside. Be careful as to not overcook the corn, just want to get a little color on it.

  2. Pile chips into a bowl lined with parchment paper.

  3. Top chips with hot chili, corn, black beans, tomatoes, white onion, sliced jalapenos and cilantro leaves.

  4. Using a diagonal motion, drizzle with Marzetti® Buttermilk Ranch.

  5. Garnish with two lime wedges.

  6. For takeout and delivery pack chips and toppings separately to preserve crunchiness and include a 1.5 oz. Marzetti® Buttermilk Ranch packet

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