Best Taco Bar Recipes

TACO BAR

Steps:

• Set a 12-inch saute pan over medium heat and add the olive oil. Once hot, place the onions in the pan and saute until translucent, 3 to 4 minutes. Add the garlic and cumin to the pan and continue to saute until fragrant, about 1 minute. Add the beef to the pan and cook, breaking the pieces up as they cook, until the meat is browned, about 8 to 10 minutes. Season with the chipotle pepper and the salt. Add the beef broth and tomato paste to the pan and bring to a simmer. Cook the meat, stirring occasionally until most of the liquid has evaporated, about 20 minutes. Remove from the heat and serve with the garnishes for guests to assemble their tacos to their liking.
• In a small mixing bowl, combine the avocado with the onion, garlic, cilantro, lime juice, and salt and mash with the back of a fork until mostly smooth.
• Serve immediately, or cover with plastic wrap (pressed directly onto the surface of the guacamole) and refrigerate for up to 4 hours.
• Combine all the ingredients and stir well to combine. Let salsa sit for 30 minutes for the flavors to blend.
• Serve as an accompaniment to fish tacos, or other dishes, as desired.

TACO BAR

Steps:

• Arrange lettuce, radishes, and cilantro on a large platter. Place limes, cheese, sour cream, and salsas in separate serving dishes. Place chicken and pork in separate warm serving bowls. Garnish chicken with cilantro.
• Toast each tortilla in a hot skillet or directly over a gas flame until softened, 15 to 20 seconds per side. Stack tortillas in a dish towel, keeping them wrapped.
• Arrange all of the ingredients so that guests can make their own tacos.

MAKE-YOUR-OWN-TACO-SALAD BAR

Steps:

• Dump lettuce in a large serving bowl (or the lid of Tupperware Serving Center).
• Dump chips in another serving bowl (or the lid of the Serving Center if you didn't put the lettuce in it).
• 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 a hard-taco shell, then fill shell with fav ingredients--it won't crack!
• BRIGHT IDEA #2: Mix everything up in a bowl, drizzle with Western Salad Dressing, and call it Western Taco Salad.

DESSERT TACO BAR

Steps:

• Cut six 4-inch circles of parchment paper. Prop up an oven rack on the counter, using cans of vegetables or beans; the rack should be elevated a few inches.
• Melt the marshmallows and butter together in a large pot over medium heat. Stir in the cornflakes. Pour the mixture onto a baking sheet.
• Using the parchment circles as stencils, cut the corn treats into circles with a paring knife. Leaving the parchment on, mold the circles into a taco shape. Place the tacos, parchment down, into the oven rack so that the bottom of the tacos touch the countertop. (If they don't touch, lay the cans on their sides to lower the rack.) Let the tacos set up for 5 to 10 minutes, or until dried and crisp.
• Once the tacos are hardened, fill them with ice cream using a 2-tablespoon scoop, then sprinkle with rice cereal. Freeze until ready to serve. (When freezing, it's best to arrange the tacos snugly in a baking dish so they stand upright.)
• To serve, set up a toppings bar of diced strawberries, whipped cream, green shredded coconut and yellow and orange chocolate candies. Invite everyone top their taco with their favorite fixings.

BUILD-YOUR-OWN TACO BAR

Steps:

• For the taco meat: Place a large saute pan over medium-high heat. Add the oil and heat until shimmering.
• In a small mixing bowl, combine the cumin, onion powder, garlic powder, chili powder, paprika, salt and pepper.
• Add the ground beef and pork to the hot oil and cook, breaking the meat apart with a wooden spoon, until crumbled and deeply browned, 8 to 10 minutes. Mix in the spice blend and remove from the heat.
• For the taco veggie filling: Place a large saute pan over medium-high heat and add the oil. Add the vegetables and cook to warm through. Remove from the heat, add the salt and pepper and stir in the salsa.
• For the taco bar: Serve the taco meat and veggies with the flour and corn tortillas, avocado, lime wedges, tomatoes, sour cream, cheese, cilantro, radishes and hot sauce on the side.

SWEET-AND-SPICY CHICKEN AND STEAK TACO BAR

Steps:

• For the marinade: Pulse the chipotles and adobo sauce, orange juice, cider vinegar, dark brown sugar, oil and 1/2 teaspoon salt in a mini-food processor or blender until smooth and emulsified. Reserve 1/3 cup of the marinade and set aside. Place the chicken and steak in separate large resealable plastic bags, divide the remaining marinade between the bags and toss the meats to coat. Seal the bags and refrigerate for 1 hour.
• For the corn salsa: Prepare a grill for medium-high heat. Lightly oil the grill grates. Brush the corn cobs evenly with 2 tablespoons vegetable oil and sprinkle ears with 1/2 teaspoon salt and a few grinds of pepper. Grill, turning occasionally, until the kernels are cooked through and charred in spots, 10 to 15 minutes. Set aside to cool slightly; keep the grill heat at medium-high.
• Whisk the mayonnaise, lime zest, lime juice, and Parmesan in a large bowl until combined. Cut off the corn kernels with a paring knife and stir into the mayonnaise mixture. Mix in the cilantro and set aside.
• For the taco bar: Transfer the chicken and steak to a rimmed baking sheet and sprinkle with 1 teaspoon salt . Wrap the tortillas in foil and set to the side on the heated grill to warm while you cook the meat.
• Arrange the chicken and steak on the grill, brush the tops with some of the reserved marinade and cook 5 minutes. Flip, and cook until the chicken is cooked through and the steak is medium-rare, another 5 minutes for thinner pieces, and 7 to 8 for thicker. Right before you take the chicken and steak off the grill, brush with the reserved marinade, flip, and cook to caramelize the marinade, about 1 more minute. Transfer the chicken and steak to a cutting board and let rest 5 minutes before slicing. Roughly chop the chicken into 1-inch chunks and slice the steak across the grain. Serve immediately with the tortillas, corn salsa, Monterey Jack, avocados, limes, radishes and salsa.

TACO SALAD BAR

Steps:

• In a large skillet, over medium heat add the canola oil and saute the meat.
• Mix the 8 dried spices together.
• Add the 8 spice mixture along with salt and pepper, stir in the water and simmer until all is well incorporated.
• Once your meat is browned remove from the heat and place in an attractive serving dish, or you can serve from the skillet.
• In separate serving bowls, have lined up:.
• chips, lettuce, tomatoes, jalapenos, cheese, cilantro, and the dressing of your choice or Recipe #351413.

TAKE-TO-SCHOOL TACO BAR

Steps:

• Fold 1 slice roast beef inside each of 2 soft tortillas and sprinkle with cheese. Pack in the biggest compartment of the lunch box. Pack other compartments with guacamole, salsa, sour cream and other favorite toppings. Seal and send off to school.
• Grate tomatoes on the largest holes of a box grater into a bowl all the way down to the skins. Discard the skins. Grate the onion into the tomato. Stir in olive oil. Season with salt, to taste. Serve with cilantro leaves on the side, or stirred in, if desired.
• Scoop the flesh from the shell with a spoon into a medium bowl. Squeeze the lime juice over the avocado and stir to coat evenly. Add the salt. Use a fork to stir and mash into a chunky guacamole. Stir in tomatoes or fruit, if desired.

EASY WALKING TACO RECIPE - HOW TO SET UP A WALKING TACO BAR

Steps:

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STEAK AND SHRIMP TACO BAR

Steps:

• Heat 2 very large grill pans or griddles to high heat.
• Mix together the salt, oregano, chili powder, black pepper, cumin, garlic powder and cayenne pepper in a bowl.
• Put the steak cubes and shrimp in separate large bowls. Sprinkle the spice mixture evenly over both and toss to ensure the steak and shrimp are well coated.
• Add some oil to the grill pans and, working in batches, grill the shrimp on one grill pan until they turn from translucent to opaque, and the steak on the other grill pan to medium rare, 3 to 5 minutes per batch. Clean and re-oil the grill pans between batches.
• Serve with the taco bar fixings of your choice.

WALKING TACO BAR

Steps:

• Cook meat with taco seasoning mix as directed on package, adding VELVEETA for the last 2 min. of the cooking time and stirring frequently until VELVEETA is completely melted and mixture is well blended. Spoon into serving bowl; place on tray.
• Spoon lettuce, tomatoes and sour cream into separate bowls; place on tray next to taco meat. Add opened bags of chips.
• Spoon taco meat over chips (in bags) just before serving; top with lettuce, tomatoes and sour cream.

KITCHEN REMEDY: HOW TO SET UP A TACO OR NACHO BAR

Steps:

• Feeding a crowd can be a challenge. That's why I almost always choose buffet style. A buffet setup is great for serving salads, baked potatoes or my favorite, a taco or nacho bar. Taco bars don't require a lot of work and everything can be done ahead of time. Meat can be prepared a day or two before or even the day of, in a crock pot. Toppings and sauces can be prepared earlier in the day and put into containers with lids and refrigerated. Easy, easy, easy! Taco bars are great fun for family or neighborhood get together, Cinco de Mayo, or the Super Bowl. Because everyone likes their tacos made with different ingredients, serving them buffet style is the only way to go. Flour or Corn should be first in your setup. Don't forget to put out some tortilla chips. Fillings: Shredded beef, chicken or pork chili, refried beans or black beans. Topping: -Onions (chopped or caramelized) -Shredded lettuce or cabbage -Grated cheese such as Mexican blend, cheddar or pepper jack -Sour Cream -Chopped tomatoes and or salsa -Corn -Guacamole -Hot Sauces (mild, medium or hot) Green rice is also a good dish to serve with this. Fancy drinks and a light dessert would make this taco bar more than complete.

NACHO/TACO/BURRITO BAR FIXINGS

Steps:

• Brown ground beef and onions then drain, return to pan and add taco seasoning and water. I like https://www.justapinch.com/recipes/main-course/mexican/spring-hill-ranch-southwestern-seasoning.html?p=1 . Simmer about 10 minutes to evaporate some of the water. Keep in crockpot on low for serving.
• Cube Velveeta cheese and add to an empty crockpot. Add the rest of the ingredients. Cook on high until melted, stirring occasionally and tasting. Add more salsa or other spices as taste dictates. Turn crockpot to low for serving. (If you don't like Velveeta make a hot cheese sauce of your choice. You can also use a jar of Salsa in place of Rotel if you like. I have done it both ways.)
• Add drained pinto beans to a third crockpot. Add refried beans, cumin, and flavored oil. Cook on high until warm and bubbly, stirring occasionally and tasting. Salt and pepper as needed. Add more flavors to your liking. I like some whole beans in my refried beans if you don't omit the pintos. (flavored oil- using a skillet with canola or oil of choice fry some (3 or 4) corn tortillas until crispy but not burnt. This adds a nice flavor to the oil for refried beans. Just use plain oil if desired but it will not taste as good.)
• You can use other pots in place of crockpots but it is harder to keep it warm for serving without overcooking it. The 3 in 1 crockpot at Walmart is custom made for this use. Simply set on countertop and let people serve themselves as desired. Works well for tacos, burritoes, and nachos all at the same time.

TACO BAR RECIPE

Steps:

• Heat Meatless Crumbles in saucepan until warm.
• Remove from the heat and then add to taco shell or butter lettuce leaf.
• Add remaining toppings listed until taco is filled to your liking.
• Serve the taco bar family style, immediately.
• *For the Guacamole: In a small mixing bowl, combine the avocado with the onion, garlic, cilantro, lemon juice, and salt and mash with the back of a fork until mostly smooth leaving a bit of chunkiness for texture. Serve immediately, or cover with plastic wrap and refrigerate.
• Nutrition Facts: Serving Size 1 taco. Calories: 170. Calories from Fat: 90. Total Fat: 10g. Saturated Fat: 3.5g. Trans Fat: 0g. Cholestrol: 15mg. Sodium: 310mg. Total Carbohydrate: 13g. Dietary Fiber: 3g. Sugars: 2g. Protein: 7g.