Although, burritos are high on my list, one of my all-time favorite foods is the taco. I love all kinds, whether its beef, chicken, or fish, I can’t get enough! A taco bar is a great way to feed a crowd without having to do too much work or break the bank. Plus, as an added bonus, how many other meals can you get away with having the guests make their own? You also don’t have to worry about remembering what each dinner guest or family member will or won’t eat! A few great staples to have out on your taco bar are hard or soft taco shells, one or two different kinds of meat, shredded lettuce or cabbage for extra crunch, sliced jalapenos, chopped onion, shredded or crumbled Mexican cheese, black olives, and chopped tomatoes. Add in a little sour cream and salsa and a few side dishes of Mexican rice and refried beans and no one will be leaving the table hungry!
When making your taco meat, you can keep it simple and use a taco seasoning packet of your choice or you can use your own homemade aromatic blend of spices. This enables you to know the ingredients that are in what you eat without any mystery ingredients and it also allows you to control the amount of salt in your meal. Let face it, you can get enough of that with your chips and salsa! I like to double or triple this recipe for taco seasoning, store it in an air tight container and then is always ready to use. You can see the rest of my Cinco De Mayo recipes here!
Everyday Gourmet Taco Seasoning
- 3 tablespoons ground chili powder
- 2 tablespoons ground cumin
- 2 tablespoons cornstarch
- 2 teaspoons red chili flakes
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika, sweet
- 1 teaspoons garlic powder
Combine all ingredients in mixing bowl and stir until combined. Store in airtight container for up to 6 months.
Everyday Gourmet Taco Meat
- 1 pound ground or pulled beef, chicken, or turkey
- 2 tablespoons Everyday Gourmet Taco Seasoning (more if desired)
- ¾ cup beer or water
- ½ teaspoon kosher salt (more or less to taste)
Brown meat in a frying pan over medium high heat, breaking apart with spoon as needed. (Mixture should finely crumbled). Reduce heat to low. Drain fat. Add the taco seasoning and beer. Stir until all the meat is evenly coated. Let simmer until all excess liquid gone. Season with salt and more taco seasoning to taste. Enjoy!