Lou Berliner Sports Park: Field Guide & Game-Day Recipe

Lou Berliner Sports Park in Columbus, Ohio, is a sprawling complex of ballfields and green space, but for this article, we’re focusing on a different kind of “field”â€”the ultimate portable, crowd-pleasing snack that makes any game day better: the classic stadium-style walking taco. This recipe delivers the salty, crunchy, cheesy satisfaction of a ballpark concession stand, but it’s built to be assembled right in the bag, making it perfect for picnics, tailgates, or a day at the park. It’s simple, customizable, and always a hit.

Ingredients

1 lb (450 g) ground beef (80/20 or 85/15)
1 packet (1 oz / 28 g) taco seasoning (or 2 tbsp homemade blend)
2/3 cup (160 ml) water
6 individual bags (1 oz / 28 g each) of corn chips (like Fritos or your favorite brand)
1 cup (120 g) shredded cheddar cheese
1 cup (240 g) sour cream
1 cup (150 g) pico de gallo or diced tomatoes
1/2 cup (60 g) shredded lettuce
1/4 cup (30 g) sliced black olives (optional)
1/4 cup (40 g) diced red onion (optional)
Hot sauce or salsa, for serving

Instructions

Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 8-10 minutes. Drain off any excess fat.
Reduce heat to low. Stir in the taco seasoning and water. Simmer for 5-7 minutes, until the liquid has mostly evaporated and the meat is coated in a thick, flavorful sauce. Keep warm.
Prepare your toppings: shred the lettuce, dice the onion (if using), and have the cheese, sour cream, pico de gallo, and olives ready in separate bowls.
Just before serving, open each bag of corn chips. Gently crush the chips inside the bag with your hands, being careful not to tear the bag.
Spoon a generous portion of the seasoned ground beef (about 1/3 cup / 80 g) directly into each bag, right on top of the chips.
Top each bag with a sprinkle of cheese, a dollop of sour cream, a spoonful of pico de gallo, and a handful of lettuce. Add olives and onion if desired.
Serve immediately, with forks or spoons, and let everyone dig right into their bag. Add hot sauce or salsa to taste.

Tips

Make it vegetarian: Substitute the ground beef with 1 lb (450 g) of plant-based crumbles or a can of black beans (rinsed and drained). Cook them with the same taco seasoning and water; the flavor will be just as bold.
Flavor boost: For a smokier, more complex taco meat, add a teaspoon of smoked paprika or chipotle powder to the seasoning mix.
Don’t over-crush: Crush the chips just enough to make them easy to eat, but leave some larger pieces for a satisfying crunch. If you crush them too fine, they’ll turn to dust.
Keep it hot: If you’re serving this at a tailgate or picnic, keep the seasoned meat in a thermos or a slow cooker on the “warm” setting. Assemble the bags right before eating to prevent the chips from getting soggy.

Serving Suggestions

These walking tacos are a meal in themselves, but they pair beautifully with classic ballpark sides. Serve with a simple side of Mexican street corn (elote), a crisp cucumber salad, or a bowl of fresh fruit. For drinks, iced tea, lemonade, or a cold beer (for the adults, of course) round out the experience.

Variations

Chicken Walking Taco: Swap the ground beef for 1 lb (450 g) of shredded rotisserie chicken. Warm it with the taco seasoning and a little chicken broth instead of water.
Breakfast Walking Taco: Use cooked, crumbled breakfast sausage instead of beef, and top with scrambled eggs and a drizzle of maple syrup or hot sauce. This is a fun twist for a morning game.
Loaded Nacho Style: Add a spoonful of warm queso or nacho cheese sauce on top of the meat, then add the other toppings. This is extra indulgent and delicious.
Spicy Kick: Mix a tablespoon of pickled jalapeÃ±os into the sour cream, or add fresh sliced jalapeÃ±os as a topping.

Storage and Reheating

This dish is best enjoyed immediately, as the chips will become soggy once assembled. However, you can store the components separately. Keep the cooked taco meat in an airtight container in the refrigerator for up to 3 days. To reheat, place the meat in a skillet over medium heat with a tablespoon of water, stirring until heated through, or microwave in 30-second intervals. Keep the chips, cheese, and other toppings in their own containers in the fridge. Assemble fresh when you’re ready to eat.

Frequently Asked Questions

Can I use a different type of chip? Absolutely! While corn chips are classic, you can use tortilla chips (just be aware they might break more easily), or even potato chips for a fun twist. Just make sure they’re sturdy enough to hold the toppings.

How do I make my own taco seasoning? Combine 1 tablespoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon oregano, and 1/2 teaspoon salt. This makes about 2 tablespoons, which is equivalent to one packet.

Can I make this ahead of time? You can cook the meat and prep all the toppings a day in advance. Store everything separately in the refrigerator. Assemble the bags just before serving to keep the chips crunchy.

Is this safe to serve to kids? Yes, it’s a fun and kid-friendly meal. Just be mindful of any choking hazards and consider chopping the lettuce and onions finely. You can also let kids assemble their own bags, which is part of the fun.

What if I don’t have individual chip bags? You can use a large bowl of chips and top with the meat and other ingredients, serving it like a nacho platter. It won’t be as portable, but it’s just as tasty.

Can I use ground turkey instead of beef? Yes, ground turkey works well. Use 93/7 lean turkey to avoid excess grease. Just be sure to cook it to a safe minimum internal temperature of 165Â°F (74Â°C) as measured with a food thermometer.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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