Easy Taco Salad Recipe

A taco salad bar is an easy, interactive and fun way to throw a party!  I like to think of a taco salad as an "expanded" taco...with less mess

DIY Taco Salad

Set-Up The Taco Bar for a Crowd

• To set-up a taco salad bar, see tossed salad bar for hints.   Serve taco meat, beans and rice from the buffet table using an electric skillet or chafing dish. 
  
  
• To make ahead, prepare meats, beans and rice up to three days in advance. Cover well and keep refrigerated.
  
  
• Shred or prepare cheeses one day in advance.  Cover well and keep refrigerated.
  
  
• To save time and energy, use shredded lettuce, onions, tomatoes and cheese from your supermarket's salad bar.
  
  
• In 1-2 serving bowls, here is the suggested order to layer the taco salad: chips, lettuce, onions, beans, if using, meat, cheese, tomatoes, olives.
  
  
• Serve salsa and sour cream on the side  OR put taco fixings in individual bowls and allow each guest to prepare their own salad
  
  
• Also provide crispy taco shells and/or flour or corn tortillas

Taco Meat Recipe for 50
Serves 50

13 pounds ground beef
1 pound onion, chopped
6-8 garlic cloves, finely minced
1/2 cup chili powder
2 tablespoons garlic powder
3 tablespoons salt
1 tablespoon dried oregano
2 tablespoons ground cumin
1 tablespoon hot pepper sauce
1 1/2 quarts water

Brown beef in large pot, in batches if necessary. Drain off fat.   Add onions and cook until softened.  Add garlic and cook until fragrant.  Combine seasonings in a bowl.  Add to beef mixture and blend well.    Stir water into meat mixture and simmer 45 minutes, stirring frequently.

The Fixins

4 pounds Iceberg lettuce, shredded
2 pounds cheddar cheese, shredded
3 pounds tomatoes, diced
1 large red or white onion, finely diced or sliced into thin rounds
3-4 pounds canned kidney, black or chili beans, well drained
1 1/2 pounds chopped or sliced ripe olives, drained
1/2 - 1 gallon favorite salsa (about 4-8 16. oz jars)
32 ounce carton of sour cream
2-3 large-size packaged tortilla chips