Tasty Tacos for a Crowd

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Feeding a crowd has always been one of my favorite things to do. There’s something special about watching friends and family gather around the table, plates in hand, ready to dig in. But that doesn’t mean I want to spend hours in the kitchen while everyone else is having fun. That’s why tacos have become my go-to solution for big gatherings.

I’ve learned that setting up a taco bar is the easiest way to make everyone happy. I prep most of the ingredients ahead of time while catching up on my favorite podcast. The meat can simmer slowly, the veggies get chopped and stored, and all those little bowls of toppings line up neatly in the fridge. When guests arrive, all I have to do is warm up the tortillas and let everyone build their perfect taco.

Whether you like yours loaded with meat and cheese or prefer to keep it simple with beans and lettuce, this spread has something for everyone. And the best part? I get to enjoy the party instead of being stuck in the kitchen.

What Kind of Ground Beef Should I Use?

For tacos, you’ll want to start with ground beef that has the right fat content – 80/20 ground beef (meaning 80% lean meat, 20% fat) is ideal for this recipe. While you could use leaner meat like 90/10, the extra fat helps keep the meat juicy and adds more flavor to your tacos. Regular ground beef works better than specialty grinds like sirloin or round, which can end up too dry. Just be sure to drain off most of the excess fat after cooking to keep your tacos from getting greasy. If you’re buying from the meat counter, let them know you’re making tacos – they might even have a special grind that works particularly well for Mexican dishes.

Options for Substitutions

One of the great things about tacos is how easy it is to switch things up! Here are some handy substitutions you can try:

• Ground beef: The recipe already suggests chicken or black beans, but you can also try ground turkey, chorizo, or even crumbled tempeh for a vegetarian option. Just remember to season well with taco seasoning!
• Shredded cheese: Any cheese works here – try Mexican blend, cheddar, Monterey Jack, or even dairy-free cheese if you’re avoiding dairy. Crumbled cotija cheese adds a nice authentic touch too.
• Sour cream: Plain Greek yogurt makes a great substitute with extra protein. For dairy-free options, try cashew cream or dairy-free yogurt.
• Guacamole: If avocados aren’t ripe or are too pricey, try mashed avocado with lime juice, or swap it out for a bean dip or extra salsa.
• Crispy taco shells: Soft corn or flour tortillas work great here. If you’re watching carbs, try lettuce wraps or make a taco bowl with your favorite greens as the base.
• Lettuce: Any crispy greens work well – try iceberg, romaine, or even cabbage slaw for extra crunch.

Watch Out for These Mistakes While Cooking

The biggest challenge when serving tacos to a crowd is keeping the shells crispy – avoid filling them too far in advance, as the moisture from the ingredients will quickly make them soggy. A smart way to keep everything fresh is to set up a DIY taco bar where guests can assemble their own tacos right before eating. When preparing the meat, be sure not to drain all the flavorful juices, but also don’t leave it too wet – aim for that sweet spot where the meat is moist but not dripping, which will prevent soggy bottom shells. For the best temperature control, use a slow cooker set to “warm” for the meat and separate heated serving dishes for beans, as cold fillings can really bring down the overall taco experience. Remember to shred your cheese while it’s cold and let your guacamole come to room temperature for about 15 minutes before serving – this helps the flavors develop and makes it easier to spread.

What to Serve With Tacos?

When serving tacos for a crowd, Mexican-style rice and refried beans are always crowd-pleasers that help round out the meal. A simple corn salad with lime juice and cilantro makes a fresh side dish that perfectly complements the seasoned meat and creamy toppings. For something lighter, try a crisp jicama slaw with red cabbage and carrots, which adds a nice crunch and balances the rich flavors of the tacos. I also like putting out some extra chips and salsa on the side – people always seem to snack on them while they’re assembling their tacos!

Storage Instructions

Keep Components: For the best taco experience, store each component separately in airtight containers. The cooked meat will stay good in the fridge for 3-4 days, while toppings like cheese, salsa, and lettuce will keep for 2-3 days. Keep the taco shells in their original packaging or an airtight container at room temperature.

Save Leftovers: If you’ve got leftover guacamole, press plastic wrap directly onto its surface before sealing the container – this helps prevent browning. Sour cream and salsa can stay fresh in their original containers with tight-fitting lids.

Prep Ahead: Want to get a head start? Cook and season the meat up to 2 days before serving – it actually gets even more flavorful! You can also prep the cheese, lettuce, and other toppings a day ahead. Just wait to assemble the tacos until you’re ready to eat to keep everything fresh and crispy.

Preparation Time	15-20 minutes
Cooking Time	10-12 minutes
Total Time	25-32 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 150-170 g
• Fat: 150-170 g
• Carbohydrates: 200-220 g

Ingredients

• 1 1/2 pounds cooked and seasoned ground beef (or chicken, or black beans)
• 1 1/2 cups shredded cheese
• 1 cup homemade or store-bought salsa
• 1 cup creamy guacamole
• 1/2 cup tangy sour cream
• Finely shredded lettuce
• 12 crispy taco shells

Step 1: Preheat Oven and Prepare Taco Shells

Begin by preheating your oven to 375°F and positioning your oven rack in the middle of the oven.

This will ensure that the tacos cook evenly without becoming overly toasted or burnt.

Step 2: Cook Filling

In a skillet over medium heat, cook your choice of meat or beans with homemade taco seasoning.

Stir occasionally until fully cooked through.

Once done, turn off the heat and set the cooked filling aside to cool slightly while you prepare the taco shells.

Step 3: Arrange and Fill Taco Shells

On an oven-safe baking dish, such as a 9×13 inch pan, line up 12-14 hard taco shells, standing them up to make them easier to fill.

Fill each shell with the cooked meat or beans and top generously with cheese.

Arrange them neatly so they’re secure and less likely to tip over while cooking.

Step 4: Crisp Up Taco Shells

Place the baking dish of filled tacos in the preheated oven for 10-12 minutes.

This is the perfect time to gather the kids, have them wash their hands, and get any additional toppings ready for the tacos.

After 10 minutes, check that the taco shells are crisp and remove the dish from the oven.

Step 5: Assemble Tacos with Toppings

Once out of the oven, begin stuffing your tacos with the remaining ingredients.

Use an assembly line style to add shredded lettuce, tomatoes, salsa, guacamole, extra cheese, and sour cream to your preference.

Customize each taco with the toppings your family enjoys most.

Step 6: Serve and Enjoy

Carefully transfer the entire platter to the table using pot holders, as it will be hot.

Distribute the tacos among your family and enjoy your hot, delicious tacos together for a fun and tasty meal.