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Taco Meat Recipe for 50Serves 50. 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.
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Okay, moving on to taco shells. Pick one type or several from the list: hard corn shells. soft shells (corn or flour) nacho style chips and they can make sheet pan nachos. tostadas. Then, decide on the quantity. Usually you can buy these inexpensively but I'd plan on about 2-3 tacos per guest.
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Stir seasoning into the ground beef until combined. If you like, you can also add 1/4 cup of water when adding the seasoning and let it simmer a bit. Assemble the salad. Place the lettuce, tomatoes, cheese, avocado, onions, salsa, and sour cream into a large bowl. When the taco meat is done, add it to the bowl.
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They really couldn't be easier to make. Just seed and slice 6 peppers, drizzle with 1-2 Tablespoons of olive oil, sprinkle with salt, broil on the top rack of a very hot oven until the peppers are soft and the skins begin to go black in spots. Be sure to keep an eye on them. You want charred pepper skins, not burned!)
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3 envelopes taco seasoning mix. 3 heads lettuce, shredded. 3 cups (12 oz) shredded cheddar cheese. 3 cups chopped tomato. 2 cups chopped onion. 3 cans (4 1/4 oz each) chopped or sliced ripe olives, drained. 2 cans (15 oz each) ranch or chili beans, drained. 1 bag (16 oz) corn chips. 1 bottle (16 oz) catalina salad dressing. 1 jar (12 oz) salsa.
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Add ground beef and dried onion to a large skillet. Cook until the beef is browned all the way through (no pink remains). Drain. Add cooked ground beef back into the large skillet along with taco seasoning and water. Mix well over medium heat until seasoning is fully incorporated and water is mostly evaporated.
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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.
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Enter the number 200 into our taco meat calculator. Choose your desired unit of weight. Choose between: Chicken - 62.5 lb; Hamburger meat - 62.5 lb; Ground beef - 81.25 lb; and. Shrimps - 81.25 lb. Making tacos for a crowd should now be easy with our taco bar calculator! At least you know how many pounds of taco meat per person you need ๐.
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2 teaspoon garlic powder. 1 teaspoon of onion powder. 1 ยฝ teaspoons of salt. 1 teaspoon of pepper. pinch of cayenne pepper (if desired) In a small bowl, combine chili powder, cumin, garlic powder, onion powder, salt, pepper, and cayenne. Or open a package of taco seasoning and you have the perfect amount.
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The best part of this recipe is just how easy it is to prepare . All you have to do is cook the meat until it's done. Then mix in the seasoning and water and stir to combine. Simmer for a few minutes and your protein is done. While the meat is cooking, you can prepare the vegetables and toppings you'll be serving.
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Each taco contains about 2 ounces of meat, for a total of 4 ounces per person. So, 1 pound of taco meat (16 ounces) will serve 4 people. For a party of 24, that adds up to 6 pounds of meat. A party of 100 would require a little over 4 times that amount, or 25 pounds of meat if serving 5 inch corn tortillas.
What To Serve
Standard Toppings for your Taco Bar: Meat of choice (ground beef, chicken for chicken tacos, fish, shrimp, pulled pork) Tortilla shells (Soft or Hard) - or even something like these fried tacos! Taco Salad Bowls. Cheese, shredded. Lettuce, shredded. Tomatoes or Pico (get the best pico de gallo recipe !) Black Olives.
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Drain fat, add taco seasoning and water. Simmer 30 minutes uncovered, then drain or remove beef with a slotted spoon. On a very large platter (or use two smaller ones, just do half of each step on each platter), spread out chopped lettuce. Drizzle with the olive oil and the juice from the limes. Salt and pepper to taste.
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Increase the heat to medium-high. Add ground beef and cook for 5-7 minutes, or until no longer pink, breaking up the meat with a wooden spoon as it browns. Drain off excess grease. Sprinkle taco seasoning over the meat and stir until coated. Add in some chicken/beef/vegetable broth and bring to a simmer.
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On top of the salsa, layer the corn, black olives, and red onion. Spread the dressing mixture evenly over the onion layer. Top the dressing mixture with a layer tomatoes and then a layer of cheese. Cover and refrigerate for up to 12 hours. At serving time, top with cubed avocado.
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In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chiles and beef mixture. In a small bowl, combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat. Using lean ground beef in the meat loaf instead of beef that's 80% lean saves 45 calories per 4.
