Elizabeth Karmel's recipe for a walking taco is a variety of toppings dumped into a snack-size bag of Fritos and eaten right from the bag.

Whenever I think of Super Bowl Sunday, I think of chili and guacamole and chips. And Ro-Tel cheese dip. And Frito pie.

Because face it, people love to indulge in fatty, crunchy, salty foods they can munch while milling about or standing and watching the game in suspense.

And if you make a dish that combines everyone's favorite football snacks, you've got a winning day regardless of who wins the game.

When I was growing up, the go-to football party food was seven-layer dip. Which is basically the same thing as Frito pie — layers of Fritos corn chips, chili, cheese and other toppings.

A few months ago, I flew down South and when I arrived, I met a chef from New York who was essentially serving Frito pie, but calling it “The Walking Taco” — a bunch of toppings dumped into snack-size bags of Fritos and eaten right from the bag.

I loved the name and concept, and immediately thought that it would be a great party food.

I liked the idea of offering guests bags of chips and a buffet of toppings (chili, cheeses, vegetables, etc.) to let them assemble their own walking tacos.

The medium snack bags are the best bet for this approach.

This make-your-own-bar is dramatic, and is easy on the cook.

I like adding pulled chicken to the mix (buy a rotisserie chicken or make your own beer-can chicken and pull it once it is cool).

Great homemade chili and guacamole are key, so I am including those recipes here.

Otherwise, most of the ingredients are just purchased and put out for guests.

This chili can be prepared up to two days ahead, then slowly reheated over low.<b>1 pound ground sirloin1 pound ground chuck2 large yellow onions, finely chopped12-ounce bottle beerTwo 10-ounce cans chopped tomatoes with chili peppers6-ounce can tomato paste1 tablespoon ground cumin1 tablespoon dry oregano leaves1 tablespoon garlic powder2 teaspoons kosher salt (or more to taste)1 tablespoon ancho chili powder1 tablespoon New Mexican chili powder1 teaspoon chipotle chili powder½ teaspoon cayenne pepper (optional) </b>Heat a large, heavy-bottomed stockpot over medium-high.Add the sirloin, chuck and onions and cook for 15 minutes, or until the meat is browned and the onions are translucent.Add the beer, tomatoes and tomato paste. Stir and simmer for a few minutes, then add the cumin, oregano, garlic, salt, all three chili powders, and the cayenne pepper (if using).Stir well, then cover, reduce heat to low and cook for two hours, stirring occasionally.If chili is too thick, water or an additional beer may be added. If so, add just a bit at a time or the chili will get too thin.<b>1-2-3 Tomatillo Salsa Guacamole</b>I first made this recipe for a very large event in California.I was daunted by the task of making guacamole for 500 people.But friends at Frontera Foods suggested I try their easy recipe.Well, it was so good that it was the hit of the event. And I couldn’t stop eating it.Since I tried this recipe, I’ve never made guacamole any other way.<b>3 to 4 ripe avocados1 cup Frontera Foods tomatillo salsa1/4 cup chopped fresh cilantroKosher salt </b>Cut the avocados in half, scoop out the flesh and combine in a bowl.Mash well.Stir in the tomatillo salsa, then the cilantro.Season with salt.<b>Toppings</b>Below are some suggested toppings for a walking taco buffet.<b>GuacamolePulled chickenPulled porkGrilled shrimpGrated sharp white cheddar cheeseGrated jalapeno-Jack cheeseGrated yellow cheddarSliced scallionsChopped tomatoesChopped white onionsChopped cilantroSliced olivesPickled jalapenosPickled onionsBlack beansPinto beansRefried beansTomato salsaTomatillo salsaShredded lettuceSour cream</b>