Best Take To School Taco Bar Recipes

Build-Your-Own Taco Bar image

Provided by Trisha Yearwood

Time 25m

Yield 8 servings

Number Of Ingredients 25

1 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
8 ounces ground beef
8 ounces ground pork
1 tablespoon olive oil
4 cups chopped leftover vegetables
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1/2 cup jarred salsa
8 small flour tortillas, warmed
8 small corn tortillas, warmed
1 ripe avocado, sliced
1 lime, cut into wedges
1 Roma tomato, chopped
1/4 cup sour cream
1/2 cup shredded Monterey Jack cheese
1/4 cup fresh cilantro leaves
1/4 cup radishes, thinly sliced
Hot sauce, as desired

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.

Taco Bar image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 12 tacos

Number Of Ingredients 31

2 tablespoons olive oil
1 1/2 cups onion, finely chopped
3 tablespoons minced garlic
3 tablespoons ground cumin
2 pounds ground beef
1 teaspoon ground chipotle pepper
1 1/2 teaspoons kosher salt
2 cups beef broth
1/4 cup tomato paste
12 to 16 taco shells or warmed soft tortillas, as desired
Grated Monterey Jack or Cheddar, for garnish
Diced tomatoes, for garnish
Minced jalapenos, for garnish
Sour cream, for garnish
Shredded iceberg lettuce, for garnish
Guacamole, recipe follows, for garnish
Salsa, recipe follows, for garnish
Chopped red onion, for garnish
3 ripe avocados, peeled and cut into 1/2-inch pieces
3 tablespoons finely chopped yellow onion
3 cloves garlic, minced
1 tablespoon freshly minced cilantro leaves
2 tablespoons fresh lime juice
1/2 teaspoon salt
4 large tomatoes, about 21/2 pounds, seeded and roughly chopped
1 cup chopped white onions
5 teaspoons minced garlic
4 serrano peppers, stems and seeds removed, minced
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt

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.