Touchdown Taco Bar with Fixings (Printable)
Build a festive, crowd-pleasing taco bar with seasoned meats and a variety of fresh toppings for any gathering.
# What You Need:
→ Proteins
01 - 1 pound ground beef
02 - 1 pound boneless, skinless chicken breasts, diced
03 - 1 tablespoon olive oil
04 - 1 (1 ounce) packet taco seasoning
05 - 1/4 cup water
→ Tortillas
06 - 12 small flour tortillas
07 - 12 small corn tortillas
08 - 12 crunchy taco shells
→ Toppings & Fixings
09 - 2 cups shredded lettuce
10 - 2 cups shredded cheddar cheese
11 - 1 cup diced tomatoes
12 - 1 cup diced red onions
13 - 1 cup sliced black olives
14 - 1 cup salsa
15 - 1 cup sour cream
16 - 1 cup guacamole
17 - 1 jalapeño, thinly sliced
18 - 1/2 cup fresh cilantro, chopped
19 - 1 lime, cut into wedges
→ Optional Additions
20 - 1 (15 ounce) can black beans, rinsed and drained
21 - 1 (15 ounce) can corn, drained
22 - 1 cup crumbled queso fresco
# Directions:
01 - In a large skillet over medium heat, brown the ground beef, breaking it apart as it cooks. Drain any excess fat. Add half of the taco seasoning and 2 tablespoons of water to the beef. Stir thoroughly and simmer for 2 minutes. Transfer to a serving dish.
02 - In the same skillet, heat the olive oil over medium-high heat. Add the diced chicken and cook until lightly browned and cooked through, approximately 6 to 8 minutes. Incorporate the remaining taco seasoning and 2 tablespoons of water; stir and simmer for 2 minutes. Transfer to a separate serving dish.
03 - Wrap the tortillas in foil and warm in a preheated 350°F oven for 10 minutes, or heat individually in a dry skillet for 30 seconds per side. Warm the taco shells in the oven according to package instructions.
04 - Place the prepared proteins, warmed tortillas, and taco shells in separate serving dishes. Arrange all toppings and fixings in small bowls. Set out serving utensils, plates, and napkins for guests.
05 - Encourage guests to customize their own tacos with their preferred fillings and toppings.
# Expert Tips:
01 -
- It's a secret weapon for feeding a crowd without breaking a sweat.
- Everyone gets exactly what they want, so no picky eaters complain!
02 -
- Always drain the fat from the ground beef; nobody wants greasy tacos, trust me on this one.
- Warming tortillas properly is key cold, stiff tortillas make for sad, broken tacos.
03 -
- Don't overcrowd your skillet when cooking the chicken; cook in batches if necessary to ensure it browns properly and doesn't just steam.
- For an extra layer of flavor, toast your corn tortillas directly over a gas flame for a few seconds on each side before warming, they get slightly smoky and more pliable.