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For a nice creamy texture and an added kick of flavor, grate up some cheese! The best cheeses for a taco bar are: Provolone - This is a fancy topping for tacos in Mexico. You'll want an ounce of cheese per person (e.g. 10 ounces or 1.25 cups of cheese, spread out across different types, for a 10 person taco bar).
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Increase the heat to medium-high. Add ground beef and cook for 5-7 minutes, or until no longer pink, breaking up the meat with a wooden spoon as it browns. Drain off excess grease. Sprinkle taco seasoning over the meat and stir until coated. Add in some chicken/beef/vegetable broth and bring to a simmer.
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Each taco contains about 2 ounces of meat, for a total of 4 ounces per person. So, 1 pound of taco meat (16 ounces) will serve 4 people. For a party of 24, that adds up to 6 pounds of meat. A party of 100 would require a little over 4 times that amount, or 25 pounds of meat if serving 5 inch corn tortillas.
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1 Start with Tortillas and Shells. Every taco starts with either a soft or crispy tortilla. Offer your guests a variety of corn or flour tortillas, as well as crispy taco shells, placed at the beginning of your taco bar or buffet. Make sure you have tongs to ensure easy serving.
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Standard Toppings for your Taco Bar: Meat of choice (ground beef, chicken for chicken tacos, fish, shrimp, pulled pork) Tortilla shells (Soft or Hard) - or even something like these fried tacos! Taco Salad Bowls. Cheese, shredded. Lettuce, shredded. Tomatoes or Pico (get the best pico de gallo recipe !) Black Olives.
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Cover with plastic foil and refrigerate until it's time to add them to the taco buffet. Prepare your favorite meat and have it ready, keeping it warm till serving time. Set up your serving taco bar area with plates, utensils and napkins. Heat your tortillas (bowls or shells) according to package instructions.
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Here are some ideas. shredded cheese: Cheddar cheese or a Mexican blend is fine, but if you want to get fancy you could add a queso fresco cheese as well. sour cream. shredded lettuce. diced red onion. jalapeño. avocado or guacamole: Aldi has a great price on avocados. fresh cilantro. chopped tomato.
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Print out your taco bar checklist and shop for items if you need to do so. Have a written-out taco bar menu and taco bar decoration ideas so you can give yourself an idea. Cook your main filler foods. Use food warmers if needed. Place all the decorations up and get table settings ready. Make all you taco bar sides.
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Grab a knife and cutting board (if you haven't already prepared the toppings), some ramekins, spoons for serving, and, of course, all your plates, napkins, and silverware as needed. I find 4-5 pounds of taco meat makes 20 large and even more smaller tacos. You will want about 2 cups of each topping for 20 tacos.
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Wash and dice your tomatoes, limes, lettuce, cilantro, and onions and store them in the refrigerator in glass containers. On the day of the party, preheat the oven to 250 degrees. An hour before you want to serve the food, place the beans, rice, and ground beef in the oven, covered. Heat up the refried beans.
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Preheat oven to 350 degrees. Spray a 9 x 9 inch baking pan or similiar sized casserole dish with cooking spray and set aside. In a large bowl, combine beans, cream cheese, Rotel, taco seasoning, and one cup of cheddar cheese. Mix to combine using a handheld mixer if necessary.
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Cover each in an air-tight container and refrigerate until it's time to serve. Just before serving, heat your tortillas, bowls or shells according to the package directions. Throw a festive tablecloth on your buffet table and set out all of your ingredients. Start with plates, napkins and utensils. Then set out your taco tortillas and shells.
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Toss the slaw with it's dressing. Transfer to a serving dish and place on the table. Set out dishes with blue cheese crumbles, sliced avocado and the reserved taco meat braising liquid (warm it up first). Warm the Cilantro Lime Brown Rice and Smoky Beef Taco meat in the microwave before placing on the taco bar.
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Stage them in the order that you would normally build a taco. Namely meat, lettuce, tomatoes, cheese, and, after the essentials, the other fancy optional toppings. Place tortillas in a couple of places so that people can make more than one. Place the condiments like sour cream or salsa toward the end of your setup.
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Alternatively, you can use 2 disposable foil trays - fill 1 with ice & set the 2nd tray on top. Arrange the toppings in the top tray and fill in with more ice. You'll want to put some thought into how you set items on the serving table for the best traffic flow. This is particularly important for larger parties.
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Meat. Beans and rice. Side of veggies. Taco toppings — lay these out in the order that you would put them on a taco: Cheese, cheese, and more cheese. Shredded lettuce and diced tomato. Onion, cilantro, and jalapeños (I call these "the optionals") Salsa, sour cream, and guacamole (and any other sauces you like!