Heat olive oil in medium skillet over medium-high heat. Add garlic and cook for 20 seconds.
Add ground beef and cook for 5 minutes, breaking up the meat with a wooden spoon, until browned and cooked through. Drain and discard any excess liquid and grease.
Place skillet back on the stove and reduce heat to low. Add chili powder and both cans of beans. Mix together to combine and cook for 5 minutes, until fully heated through and simmering. Taste and season with salt if necessary.
Assemble the walking tacos by opening the bags of corn chips and spooning in some of the cooked beef and bean mixture, some shredded cheese, a dollop of sour cream, some diced tomatoes, and green onions.
Notes
I recommend buying 2-ounce bags of corn chips for walking tacos if you can. This size gives you more room to add all the delicious fillings and toppings, and is a great size for feeding adults.
1-ounce bags will also work in a pinch, especially if you’re serving small children. Just keep in mind that you can’t fit as many fillings in it since the bag is smaller.