A vibrant taco bar with chicken, beef, fresh toppings, cheeses, and sides, perfect for festive gatherings.
# What You'll Need:
→ Proteins
01 - 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces
02 - 1.5 pounds ground beef
03 - 2 tablespoons olive oil
04 - 1 packet (1 ounce) taco seasoning, divided
05 - 1 can (15 ounces) black beans, drained and rinsed
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - Salt and black pepper to taste
→ Tortillas
09 - 20 small corn tortillas
10 - 20 small flour tortillas
→ Fresh Toppings
11 - 2 cups shredded lettuce
12 - 2 cups diced tomatoes
13 - 1 cup diced red onion
14 - 1 cup chopped cilantro
15 - 2 avocados, sliced or mashed for guacamole
16 - 2 limes, cut into wedges
17 - 1 cup sliced jalapeños, fresh or pickled
→ Cheeses and Sauces
18 - 2 cups shredded Mexican blend cheese
19 - 1 cup crumbled queso fresco
20 - 1 cup sour cream
21 - 1 cup salsa, mild and spicy varieties
22 - 1 cup pico de gallo
→ Sides
23 - 2 cups Mexican rice
24 - 2 cups tortilla chips
# How-To Steps:
01 - Cut boneless skinless chicken thighs into bite-sized pieces. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and half the taco seasoning. Cook for 8 to 10 minutes until cooked through, stirring occasionally.
02 - In a separate large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ground beef and crumble with a spoon, cooking for approximately 8 minutes until browned. Stir in remaining taco seasoning and 1/4 cup water. Simmer for 2 minutes until thickened.
03 - In a small saucepan, combine drained black beans, ground cumin, smoked paprika, salt, and black pepper. Heat gently over low heat for 5 minutes, stirring occasionally until warmed through.
04 - Stack corn and flour tortillas together and wrap tightly in aluminum foil. Heat in a preheated 350°F oven for 10 minutes until warm and pliable.
05 - Transfer shredded lettuce, diced tomatoes, diced red onion, chopped cilantro, sliced avocados, lime wedges, sliced jalapeños, shredded Mexican blend cheese, crumbled queso fresco, sour cream, salsa, and pico de gallo into individual serving bowls.
06 - Cook Mexican rice according to package directions. Transfer tortilla chips into a large serving bowl for buffet presentation.
07 - Arrange all cooked proteins, warmed tortillas, fresh toppings in individual bowls, cheese varieties, sauces, and prepared sides in a buffet-style layout. Allow guests to build their own tacos according to personal preferences.
