Touchdown Taco Bar with Fixings (Printable version)
A festive, customizable spread featuring seasoned meats, fresh toppings, and tortillas. Ideal for game day or family meals.
# What you'll need:
→ Proteins
01 - 1 pound ground beef
02 - 1 pound boneless, skinless chicken breasts, diced
03 - 1 tablespoon olive oil
04 - 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 can (15 ounces) black beans, rinsed and drained
21 - 1 can (15 ounces) corn, drained
22 - 1 cup crumbled queso fresco
# Directions:
01 - In a large skillet over medium heat, add ground beef and cook until browned, 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 the seasoned ground beef to a serving dish. In the same skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced chicken and cook until lightly browned and cooked through, approximately 6–8 minutes. Add the remaining taco seasoning and 2 tablespoons of water; stir well and simmer for 2 minutes. Transfer the seasoned chicken to a separate serving dish.
02 - Wrap the small flour tortillas and corn tortillas in aluminum foil and warm them in a 350°F oven for 10 minutes, or heat them individually in a dry skillet for 30 seconds per side. Warm the crunchy taco shells in the oven according to their package instructions.
03 - Place the cooked proteins, warmed tortillas, and taco shells in separate serving dishes. Arrange all prepared toppings and fixings, including shredded lettuce, cheddar cheese, diced tomatoes, diced red onions, sliced black olives, salsa, sour cream, guacamole, sliced jalapeño, chopped cilantro, and lime wedges, in small bowls. Set out serving utensils, plates, and napkins for guest convenience.
04 - Invite guests to customize their own tacos with their preferred fillings and toppings from the arranged taco bar.
# Expert Advice:
01 -
- It's a guaranteed crowd–pleaser because everyone gets to build their perfect plate.
- This meal comes together with surprising speed, leaving you more time to enjoy the party.
02 -
- Never overcrowd your skillet when browning meat; it steams instead of searing, which means less flavor development.
- Always take the extra minute to warm your tortillas; a cold tortilla will tear and lacks that lovely soft texture.
03 -
- To keep your crunchy taco shells perfectly crisp and warm throughout the meal, place them on a baking sheet in a very low oven (around 200°F or 90°C) after warming.
- A final squeeze of fresh lime juice over your assembled taco is a game–changer, brightening all the flavors and adding an essential zest.