Taco Bar

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 40 min
  • Cook: 35 min
  • Yield: 12 tacos
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Ingredients

2 tablespoons olive oil

1 1/2 cups onion, finely chopped

3 tablespoons minced garlic

3 tablespoons ground cumin

2 pounds ground beef

1 teaspoon ground chipotle pepper

1 1/2 teaspoons kosher salt

2 cups beef broth

1/4 cup tomato paste

12 to 16 taco shells or warmed soft tortillas, as desired

Grated Monterey Jack or Cheddar, for garnish

Diced tomatoes, for garnish

Minced jalapenos, for garnish

Sour cream, for garnish

Shredded iceburg lettuce, for garnish

Guacamole, recipe follows, for garnish

Salsa, recipe follows, for garnish

Chopped red onion, for garnish

2 tablespoons olive oil

1 1/2 cups onion, finely chopped

3 tablespoons minced garlic

3 tablespoons ground cumin

2 pounds ground beef

1 teaspoon ground chipotle pepper

1 1/2 teaspoons kosher salt

2 cups beef broth

1/4 cup tomato paste

12 to 16 taco shells or warmed soft tortillas, as desired

Grated Monterey Jack or Cheddar, for garnish

Diced tomatoes, for garnish

Minced jalapenos, for garnish

Sour cream, for garnish

Shredded iceburg lettuce, for garnish

Guacamole, recipe follows, for garnish

Salsa, recipe follows, for garnish

Chopped red onion, for garnish

For the Guacamole:

3 ripe avocados, peeled and cut into 1/2-inch pieces

3 tablespoons finely chopped yellow onion

3 cloves garlic, minced

1 tablespoon freshly minced cilantro leaves

2 tablespoons fresh lime juice

1/2 teaspoon salt

For the Guacamole:

3 ripe avocados, peeled and cut into 1/2-inch pieces

3 tablespoons finely chopped yellow onion

3 cloves garlic, minced

1 tablespoon freshly minced cilantro leaves

2 tablespoons fresh lime juice

1/2 teaspoon salt

For the Salsa:

4 large tomatoes, about 21/2 pounds, seeded and roughly chopped

1 cup chopped white onions

5 teaspoons minced garlic

4 serrano peppers, stems and seeds removed, minced

1/4 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1/2 teaspoon salt

For the Salsa:

4 large tomatoes, about 21/2 pounds, seeded and roughly chopped

1 cup chopped white onions

5 teaspoons minced garlic

4 serrano peppers, stems and seeds removed, minced

1/4 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1/2 teaspoon salt

Directions

  1. Set a 12-inch saute pan over medium heat and add the olive oil. Once hot, place the onions in the pan and saute until translucent, 3 to 4 minutes. Add the garlic and cumin to the pan and continue to saute until fragrant, about 1 minute. Add the beef to the pan and cook, breaking the pieces up as they cook, until the meat is browned, about 8 to 10 minutes. Season with the chipotle pepper and the salt. Add the beef broth and tomato paste to the pan and bring to a simmer. Cook the meat, stirring occasionally until most of the liquid has evaporated, about 20 minutes. Remove from the heat and serve with the garnishes for guests to assemble their tacos to their liking.
  1. Set a 12-inch saute pan over medium heat and add the olive oil. Once hot, place the onions in the pan and saute until translucent, 3 to 4 minutes. Add the garlic and cumin to the pan and continue to saute until fragrant, about 1 minute. Add the beef to the pan and cook, breaking the pieces up as they cook, until the meat is browned, about 8 to 10 minutes. Season with the chipotle pepper and the salt. Add the beef broth and tomato paste to the pan and bring to a simmer. Cook the meat, stirring occasionally until most of the liquid has evaporated, about 20 minutes. Remove from the heat and serve with the garnishes for guests to assemble their tacos to their liking.

For the Guacamole:

  1. In a small mixing bowl, combine the avocado with the onion, garlic, cilantro, lime juice, and salt and mash with the back of a fork until mostly smooth.
  2. Serve immediately, or cover with plastic wrap (pressed directly onto the surface of the guacamole) and refrigerate for up to 4 hours.

For the Guacamole:

  1. In a small mixing bowl, combine the avocado with the onion, garlic, cilantro, lime juice, and salt and mash with the back of a fork until mostly smooth.
  2. Serve immediately, or cover with plastic wrap (pressed directly onto the surface of the guacamole) and refrigerate for up to 4 hours.

For the Salsa:

  1. Combine all the ingredients and stir well to combine. Let salsa sit for 30 minutes for the flavors to blend.
  2. Serve as an accompaniment to fish tacos, or other dishes, as desired.

For the Salsa:

  1. Combine all the ingredients and stir well to combine. Let salsa sit for 30 minutes for the flavors to blend.
  2. Serve as an accompaniment to fish tacos, or other dishes, as desired.

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