Mini Taco Bar with All the Toppings
Mini Taco Bar with All the Toppings
Ingredients
For the Meats
- 1 pound ground beef, 85/15 lean
- 1 pound chicken breast, boneless, skinless, cooked and shredded
- 2 tablespoons taco seasoning, for beef
- 1/2 cup chicken broth, for chicken
- 1 teaspoon chili powder, for chicken
- 1/2 teaspoon cumin, for chicken
- 1/2 teaspoon salt, for chicken
- 1/4 teaspoon black pepper, for chicken
For the Toppings
- 2 cups shredded lettuce
- 1 1/2 cups diced tomatoes
- 1 1/2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 cup salsa
- 1 cup guacamole
- 1/4 cup jalapeños, sliced, pickled
- 1/2 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
For the Tortillas
- 12 mini flour tortillas
- 12 mini corn tortillas
- 1 tablespoon vegetable oil, as needed for warming
Instructions
- 1
Prepare the Ground Beef: In a large skillet, brown the ground beef over medium-high heat. Once cooked through, drain any excess fat. Stir in the 2 tablespoons of taco seasoning and 1/4 cup of water. Simmer for 5 minutes, or until the liquid has been absorbed and the beef is well-seasoned. Transfer the seasoned beef to a serving bowl.
⏱️ 15 min
- 2
Prepare the Shredded Chicken: Using the same skillet (no need to clean), add the 1/2 cup chicken broth, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the mixture to a simmer over medium heat. Add the cooked and shredded chicken breast, stirring to coat. Cook for 5 to 7 minutes, or until the chicken is heated through and has absorbed the flavors. Transfer the chicken to a separate serving bowl.
⏱️ 15 min
- 3
Prepare the Toppings: While the meats are cooking, prepare all your desired toppings. Dice the tomatoes, finely dice the red onion, and chop the fresh cilantro. If using whole jalapeños, slice them. Shred lettuce and cheddar cheese if they are not pre-shredded. Arrange all the prepared toppings, along with the sour cream, salsa, and guacamole, in individual small serving bowls.
⏱️ 20 min
- 4
Warm the Tortillas: Heat a large skillet or griddle over medium heat. Lightly brush each tortilla with a small amount of vegetable oil. Warm the tortillas for 30 seconds to 1 minute per side, until they are pliable and lightly browned. Alternatively, you can wrap the tortillas in damp paper towels and microwave them in batches for 30-60 seconds, or wrap them in foil and warm them in a preheated oven at 300°F for about 10 minutes.
⏱️ 10 min•🌡️ 300
- 5
Set Up the Taco Bar: Arrange all the prepared meats, warm tortillas, and various toppings on a large table or counter. This allows your guests to customize and build their own mini tacos to their liking.
⏱️ 5 min
- 6
Serve and Enjoy: Encourage everyone to create their perfect mini tacos and enjoy the festive taco bar experience!
Kitchen Tools
Nutrition Facts (per serving)
Mini Taco Bar with All the Toppings
Ingredients
For the Meats
- 1 pound ground beef, 85/15 lean
- 1 pound chicken breast, boneless, skinless, cooked and shredded
- 2 tablespoons taco seasoning, for beef
- 1/2 cup chicken broth, for chicken
- 1 teaspoon chili powder, for chicken
- 1/2 teaspoon cumin, for chicken
- 1/2 teaspoon salt, for chicken
- 1/4 teaspoon black pepper, for chicken
For the Toppings
- 2 cups shredded lettuce
- 1 1/2 cups diced tomatoes
- 1 1/2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 cup salsa
- 1 cup guacamole
- 1/4 cup jalapeños, sliced, pickled
- 1/2 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
For the Tortillas
- 12 mini flour tortillas
- 12 mini corn tortillas
- 1 tablespoon vegetable oil, as needed for warming
Instructions
- 1
Prepare the Ground Beef: In a large skillet, brown the ground beef over medium-high heat. Once cooked through, drain any excess fat. Stir in the 2 tablespoons of taco seasoning and 1/4 cup of water. Simmer for 5 minutes, or until the liquid has been absorbed and the beef is well-seasoned. Transfer the seasoned beef to a serving bowl.
⏱️ 15 min - 2
Prepare the Shredded Chicken: Using the same skillet (no need to clean), add the 1/2 cup chicken broth, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the mixture to a simmer over medium heat. Add the cooked and shredded chicken breast, stirring to coat. Cook for 5 to 7 minutes, or until the chicken is heated through and has absorbed the flavors. Transfer the chicken to a separate serving bowl.
⏱️ 15 min - 3
Prepare the Toppings: While the meats are cooking, prepare all your desired toppings. Dice the tomatoes, finely dice the red onion, and chop the fresh cilantro. If using whole jalapeños, slice them. Shred lettuce and cheddar cheese if they are not pre-shredded. Arrange all the prepared toppings, along with the sour cream, salsa, and guacamole, in individual small serving bowls.
⏱️ 20 min - 4
Warm the Tortillas: Heat a large skillet or griddle over medium heat. Lightly brush each tortilla with a small amount of vegetable oil. Warm the tortillas for 30 seconds to 1 minute per side, until they are pliable and lightly browned. Alternatively, you can wrap the tortillas in damp paper towels and microwave them in batches for 30-60 seconds, or wrap them in foil and warm them in a preheated oven at 300°F for about 10 minutes.
⏱️ 10 min•🌡️ 300 - 5
Set Up the Taco Bar: Arrange all the prepared meats, warm tortillas, and various toppings on a large table or counter. This allows your guests to customize and build their own mini tacos to their liking.
⏱️ 5 min - 6
Serve and Enjoy: Encourage everyone to create their perfect mini tacos and enjoy the festive taco bar experience!