Make Your Own Tacos Bar Recipes

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TACO BAR



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.

TOTALLY TASTY TACO BAR



Totally Tasty Taco Bar image

An easy dinner idea that is great for a crowd. Lay out the ingredients and let your eaters choose their own taco adventure with all of the Mexican Toppings.

Provided by Thriving Home

Categories     Dinner

Time 45m

Number Of Ingredients 25

1 tablespoon chili powder
2 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes (or less for sensitive palates)
1/2 teaspoon dried oregano
1/2 teaspoon paprika
Optional: 1/2 teaspoon sugar
1-2 tablespoons olive oil or avocado oil
1 small white onion, diced (about 1 cup)
3-4 cloves of garlic, minced
2 pounds lean ground beef (sub: ground turkey)
1 cup beef or chicken broth
12-16 taco shells (soft or hard)
1-2 cups chopped lettuce
1-2 cups diced tomatoes
1/2 cup diced red onion
2 cups shredded cheddar cheese
1-2 avocados, diced
1 cup salsa
Cilantro leaves, diced
Lime wedges
1 (15 ounce) can black beans, rinsed and warmed

Steps:

  • In a small bowl, stir together taco seasoning ingredients. Set aside.
  • In a large skillet, heat the oil over medium-high heat. Saute the diced onion, stirring frequently, until softened, 4 to 5 minutes. Stir in 3-4 minced garlic cloves and cook for 30 to 60 seconds more.
  • Add the ground beef and cook for 5-7 minutes, or until no longer pink, breaking up the meat with a wooden spoon or spatula as it browns. Drain off excess grease.
  • Sprinkle 3-4 tablespoons of taco seasoning over the meat and stir until coated. Add in 1 cup of chicken/beef/vegetable broth and bring to a simmer. Reduce the heat to medium-low and simmer, uncovered, until the mixture has reduced some, about 5 minutes.
  • Transfer cooked ground meat to a serving bowl and set out with other Mexican toppings in an assembly line to make your homemade taco bar!

BUILD-YOUR-OWN TACO BAR



Build-Your-Own Taco Bar image

Provided by Trisha Yearwood

Categories     main-dish

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.

MAKE YOUR OWN TACOS BAR



Make Your Own Tacos Bar image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 10 tacos

Number Of Ingredients 32

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/3 pounds ground turkey breast, the average weight of 1 package
1 small onion, chopped
2 cloves garlic, chopped
2 chipotles in adobo sauce, chopped
1 cup tomato sauce
1 rounded tablespoons chili powder, a rounded palmful
Salt
1/2 cup water
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/3 pounds ground pork
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 small green bell pepper, chopped
1 tablespoon ground cumin, a palmful
several drops cayenne pepper sauce, to taste
1/2 teaspoon allspice
Salt and freshly ground black pepper
1/2 cup water
1 1/2 cups shredded cheddar or smoked cheddar, about 1/2 pound
1 1/2 cups shredded Monterey Pepper Jack cheese, about 1/2 pound
Shredded Romaine lettuce, 2 hearts
6 scallions, chopped
Diced red plum tomatoes
Taco sauce, any brand
Yellow Pico de Gallo, recipe follows
10 super size taco shells, warmed to package directions
3 yellow vine ripe tomatoes, seeded and diced
2 small jalapeno peppers, seeded and chopped
1 small white onion, chopped
3 tablespoons chopped fresh cilantro leaves
Coarse salt

Steps:

  • Chipotle Turkey Taco Filling:In a small skillet preheated over medium high heat, add oil and turkey breast meat. Brown meat 2 or 3 minutes, then add onions and garlic. Cook onions and meat together for another 3 to 5 minutes. Stir in chipotles, chili powder and tomato sauce. Season your filling with salt to your taste. Stir 1/2 cup water into your filling. Reduce heat to medium low and simmer until ready to serve.
  • Pork and Bell Pepper Filling:Heat a small to medium skillet over medium high heat. Add oil and pork to hot pan. Break up pork as it browns, 2 to 3 minutes. Add peppers to the pork and season mixture with cumin, cayenne sauce, allspice, salt and pepper. Reduce heat to moderate and cook filling 5 minutes longer. Add 1/2 cup water to the pork. Reduce heat to low to keep filling warm.
  • Combine all Pico de Gallo ingredients in a small bowl and serve.
  • To assemble bar, arrange taco shells next to the stove top. Serve the fillings from the skillets they were cooked in. Place toppings in small dishes on opposite side of the stove top. Tex Mex Red Beans and Rice or store bought refried beans make a great side dish.

MAKE-YOUR-OWN TACOS



Make-Your-Own Tacos image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 32

2 sweet potatoes, cut into 1/4-inch cubes
1/4 winter squash, cut into 1/4-inch cubes
1 tablespoon olive oil
1 teaspoon cumin
1 garlic clove, minced
Salt
2 teaspoons olive oil
1 medium yellow onion, chopped
1 garlic clove, minced
10 ounces assorted mushrooms (white, oyster, cremini, portobello)
1/2 teaspoon chile powder
1 lime, cut in half
1 orange, cut in half
Salt
1 tablespoon chopped fresh cilantro
2 teaspoons olive oil
1 pound ground bison
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
Salt
6 corn tortillas
6 Boston lettuce leaves
6 radishes, sliced thinly
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 avocado, cut into eighths
1 cup shredded Jack cheese
1 cup prepared pico de gallo
1/2 cup Greek yogurt

Steps:

  • For the sweet potato and squash filling: Preheat the oven to 425 degrees F.
  • Toss the sweet potato and squash cubes with the olive oil, cumin, garlic and salt to taste in a bowl and then transfer to a baking sheet. Bake until the vegetables are lightly browned and fork-tender, approximately 30 minutes.
  • For the mushroom saute: Heat the oil in a large skillet over medium-high heat and add the onions and garlic. Cook until translucent, approximately 3 minutes. Add in the mushrooms and cook, stirring, until lightly browned, about 10 minutes. Add the chile powder, then juice the lime and orange halves over the mushrooms and add salt to taste. Let sit on low heat for 1 minute. Add the cilantro and remove from the heat.
  • For the ground bison: In a large skillet, heat the olive oil on high heat and add the ground bison. Cook, stirring continuously, until it starts to brown. Add in the cumin, smoked paprika, cinnamon, cayenne pepper, black pepper and salt to taste. Reduce the heat to medium low and cook, stirring occasionally, until the liquid reduces and the meat is browned.
  • For the taco bar: Place the corn tortillas, lettuce leaves, radishes, bell peppers, avocado, cheese, pico de gallo and yogurt into separate serving containers. Place the mushrooms, bison and sweet potato and squash mixture into separate bowls. Have fun assembling!

Nutrition Facts : Calories 660 calorie, Fat 32 grams, SaturatedFat 10 grams, Cholesterol 94 milligrams, Sodium 779 milligrams, Carbohydrate 59 grams, Fiber 11 grams, Protein 41 grams, Sugar 14 grams

MAKE-YOUR-OWN-TACO-SALAD BAR



Make-Your-Own-Taco-Salad Bar image

Fill those little compartments on the Tupperware Serving Center with some or all of these ingredients. Diners make-their-own salad--and no one has to pick out the stuff they don't like! Great to take along on a picnic or tailgate party or potluck, too. See Recipe #217644 for directions in how to prepare the BEST-EVER (and easy) Taco Meat. Measurements given here are APPROXIMATE...make enough to comfortably fill the compartments on the Serving Center.

Provided by Debber

Categories     Greens

Time 30m

Yield 1 salad, 8-12 serving(s)

Number Of Ingredients 10

1 (16 ounce) bag lettuce, bite size
1 (16 ounce) bag tortilla chips (plain or flavored)
2 cups sour cream
3 -6 green onions, sliced (tops included)
1 1/2 cups guacamole, sauce
1 cup black olives, sliced
1 -2 cup tomatoes, deseeded, diced
2 cups cheddar cheese, shredded
2 cups salsa, sauce (or picante)
2 -3 cups taco meat, seasoned

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.

Nutrition Facts : Calories 566.9, Fat 36.8, SaturatedFat 15.2, Cholesterol 55, Sodium 999.4, Carbohydrate 48.1, Fiber 5.8, Sugar 4, Protein 15.5

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HOW TO MAKE TACOS AND TACO BAR IDEAS - FOOD.COM

From food.com
Estimated Reading Time 3 mins
  • 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.
  • Meat and Cheese. Right next to the tortillas and shells, you’ll want to place the meat and cheese. The most common taco meat is seasoned ground beef; however, feel free to go with seasoned chicken, grilled steak or a variety of all three.
  • Salsa. When it comes to salsa, more is always better! Offer your guests a couple options like salsa verde or a chunky pico de gallo. It’s also a good idea to offer salsas that are mild and then another with more heat for a bit of variety.
  • Extra Toppings. Next, be sure to place additional toppings like sour cream, guacamole and lettuce on your taco bar as well. TIP. To save yourself space on your buffet table, utilize small to medium sized containers for your toppings.
  • Add Some Heat! Some like it hot! For all those spicy fans out there, offer up some sliced jalapeños along with a variety of hot sauces to top off the tacos.
  • Enjoy! The best part of setting up a taco bar is that your guests can serve themselves anytime they like. This also frees up you, the host, to spend time with your friends and enjoy a few tacos yourself!


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