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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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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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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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Make sure to have spoons or tongs in each dish to make it possible to serve them. The taco bar area should begin with plates, and keep in mind paper plates make for easy clean up. Next up, you'll want to put out the tortillas; a selection of tortillas like flour, corn, and even tortilla chips works well.
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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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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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Picking a Time and Location for your Taco Bar Party. The first thing you are going to want to do is pick a date and time. I like to pick a time I know most people are available, which is often a Saturday or even a Sunday evening. I find trying to plan a meal in the middle of the week is always harder as some people can get home from work or.
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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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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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Then the only thing you'll have to do during your taco bar party is replenish when something is getting low! Here's a list of our favorite taco bar toppings: Shredded lettuce. Shredded cheese (cheddar, Monterey jack, pepper jack, queso fresco, or cotija) Diced tomatoes. Diced red onion. Slice limes. Pickled jalapenos.
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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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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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Okay, moving on to taco shells. Pick one type or several from the list: hard corn shells. soft shells (corn or flour) nacho style chips and they can make sheet pan nachos. tostadas. Then, decide on the quantity. Usually you can buy these inexpensively but I'd plan on about 2-3 tacos per guest.
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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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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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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.
