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In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chiles and beef mixture. In a small bowl, combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat. Using lean ground beef in the meat loaf instead of beef that's 80% lean saves 45 calories per 4.
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Stir seasoning into the ground beef until combined. If you like, you can also add 1/4 cup of water when adding the seasoning and let it simmer a bit. Assemble the salad. Place the lettuce, tomatoes, cheese, avocado, onions, salsa, and sour cream into a large bowl. When the taco meat is done, add it to the bowl.
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2 teaspoon garlic powder. 1 teaspoon of onion powder. 1 ½ teaspoons of salt. 1 teaspoon of pepper. pinch of cayenne pepper (if desired) In a small bowl, combine chili powder, cumin, garlic powder, onion powder, salt, pepper, and cayenne. Or open a package of taco seasoning and you have the perfect amount.
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Mix sour cream and green onion slices; place in center compartment of serving center. Place each of remaining ingredients (except chips) into one compartment of the serving center--being artistic in your arrangement so the colors look "nice." BRIGHT IDEA #1: Heat up a can of refried beans, slather some on a burrito skin, and use to wrap around.
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They really couldn't be easier to make. Just seed and slice 6 peppers, drizzle with 1-2 Tablespoons of olive oil, sprinkle with salt, broil on the top rack of a very hot oven until the peppers are soft and the skins begin to go black in spots. Be sure to keep an eye on them. You want charred pepper skins, not burned!)
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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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Instructions. In a large skillet, cook the ground beef until no longer pink. Season with the taco seasoning mix, stirring well. Drain off the fat. In a large salad bowl, combine the lettuce, cheese, beans, broken chips, black olives, green onions, and cilantro. Toss gently to combine.
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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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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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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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The best part of this recipe is just how easy it is to prepare . All you have to do is cook the meat until it's done. Then mix in the seasoning and water and stir to combine. Simmer for a few minutes and your protein is done. While the meat is cooking, you can prepare the vegetables and toppings you'll be serving.
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Add ground beef and dried onion to a large skillet. Cook until the beef is browned all the way through (no pink remains). Drain. Add cooked ground beef back into the large skillet along with taco seasoning and water. Mix well over medium heat until seasoning is fully incorporated and water is mostly evaporated.
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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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Drain fat, add taco seasoning and water. Simmer 30 minutes uncovered, then drain or remove beef with a slotted spoon. On a very large platter (or use two smaller ones, just do half of each step on each platter), spread out chopped lettuce. Drizzle with the olive oil and the juice from the limes. Salt and pepper to taste.
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3 envelopes taco seasoning mix. 3 heads lettuce, shredded. 3 cups (12 oz) shredded cheddar cheese. 3 cups chopped tomato. 2 cups chopped onion. 3 cans (4 1/4 oz each) chopped or sliced ripe olives, drained. 2 cans (15 oz each) ranch or chili beans, drained. 1 bag (16 oz) corn chips. 1 bottle (16 oz) catalina salad dressing. 1 jar (12 oz) salsa.
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On top of the salsa, layer the corn, black olives, and red onion. Spread the dressing mixture evenly over the onion layer. Top the dressing mixture with a layer tomatoes and then a layer of cheese. Cover and refrigerate for up to 12 hours. At serving time, top with cubed avocado.
