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If you want to set up a self serve taco bar, the topping amounts for adults or mixed adults and kids are the same as the Baked Potato Bar. Allow 2 crispy shells and 2 soft corn tortillas per person. Add your Spanish rice and your refried or Borracho beans, some chips and guacamole, and you will have an economical, tasty buffet. For teens, increase about 1/3 more.
For fajita help, see the Fajita page.
For the ever-popular "taco salad" and home made taco seasoning, see "Escape from the trashbag" walking taco salad.
Mild Vegetarian TacosSimple, 2 per serving
When ready to serve, assemble in this order: Shell, 1/3 cup beans (slotted spoon), lettuce, tomato, 1 tablespoon cheese, 1 tablespoon sour cream, 2 tablespoons salsa or taco sauce.
Serve 10 adults or 6 teenagers, multiply for your expected guests.
2 pounds (4 cups cooked) ground beef or shredded chicken
Prepare meat ahead (may be done day ahead and refrigerated). Cook ground beef in large skillet with taco seasoning per package instructions. If using chicken, cook chicken whole. Let cool slightly and shred by hand, removing skin and bones. Return to skillet or crock pot and add taco seasoning per package instructions. You may refrigerate the taco meat until your party.
Garnishes may include: shredded lettuce, diced tomatoes, grated carrots, diced cucumbers, guacamole, sliced olives, grated cheese or soy cheese, etc. Serve with the salsa on the side.
Cooking Beans: After soaking overnight and draining, cook beans until soft, then drain most of the liquid (save it) and mash coarsely.
Cream Cheese and Spinach EnchiladasServes 100
Veggie Filling- cream cheese and spinach
OPTIONAL garnish at serving
Make the sauce: Lightly roast spices in oil. Add tomato paste, salsa and crushed tomato. Stir in water to medium fluid consistency. Add salt, pepper, bay leaves and sugar.
You can make these rolled if you have lots of hands, or you can make them as stacked enchiladas, as I usually do. For stacked enchiladas, make 5 13x18 pans sprayed with PAM, with layers: tortillas, cheese filling, sauce, repeat 3 more times, but end in tortilla, spread on any remainder sauce and sprinkle on topping of cheese/olives. Use 2 cups of sauce and 1 1/2-2 cups of cheese filling per layer per pan, 8 cups sauce and 5-6 cups cheese filling per pan total.
|Number of 1/2 cup Servings|
|cups bacon drippings or oil||1||1 3/4||2||2 1/2|
|cups long grain rice||2 1/2||5||7||9|
|cups chopped onion||1 1/2||3||4 1/2||6|
|cups chopped celery||1 1/2||3||4 1/2||6|
|cups chopped bell pepper||1 1/2||3||4 1/2||6|
|16 ounces. can diced tomatoes||3||5||8||10|
|tablespoons chili powder||2||4||6||8|
|teaspoons black pepper||1/2||3/4||1 ¼||1 1/2|
|tablespoons Worcestershire||1||1 1/2||2||3|
|frozen mixed vegetables|
|20 ounces||40 ounces|
2 1/2 pounds
3 3/4 pounds
|*Note, some people add frozen peas and carrots or corn niblets to Spanish rice. Whan I do this, I steam separately and stir in at serving time. You need at least 20-22 ounces mixed veggies for each 25 servings.|
Put water and tomatoes on to heat in a pan that can be covered.
Saute rice in about half the oil or dripping until all is lightly browned.
Saute onion, celery & pepper with spices in the rest of the oil until crisp tender.
When tomato-water boils, add rice and other liquid flavorings. Stir in the seasoned onion blend. Cover the pot with a tight lid or foil.
Stir in the frozen vegetables now or preferably cook separately and add after rice is cooked.
Cooking method 1: Stovetop: Simmer covered until rice is tender, about 30-40 minutes. Timing depends on amount and depth in pan.
Cooking method 2: Alternate oven method: Instead of simmering rice, pour into casserole pan, cover tightly and put in oven at 325 degrees for 45-60 minutes. Timing depends on amount and depth in pan.
Fluff rice and vegetables before serving.
2 tablespoons vegetable oil
In a medium, heavy pot, heat oil. Add onions and cook, stirring often, until soft (10 minutes). Add garlic, chili powder and cumin and cook 2 minutes more. Stir in tomatoes. Bring to a boil, lower heat and simmer for 5 minutes.
Nutrient Analysis Per Serving: (Portion size 1/3 cup) Calories 103, Protein 6 g, Fat 1 g, Carbohydrate 18 g, Sodium 151 mg
1 tablespoon vegetable oil
In a large saucepan, brown the mushrooms or pork, remove and set aside. In the same oil, wilt the onions, add garlic and spice, cook about two minutes, add vegetables, wil t slightly. Return meat/mushrooms to pan, add tomatillos.
4 poblano chilies, roasted, peeled, seeded and finely chopped, 1/2 cup
Set oven to broil. Arrange poblano chilies on broiler rack with tops about 5 inches from heat. Broil 12-17 minutes, turning occasionally until skin is blistered and evenly browned, not burned. Remove chilies to plastic bag; close tightly. Let stand 20 minutes.
Peel the two oranges, seed and cut them into cubes.
5 onions, chopped
Combine all ingredients and simmer 2-1/2 to 3 hours until thick.
2 small or one large cucumber, peeled, seeded and chopped
2 cups fresh tomatoes, peeled and diced
OR 1 can stewed tomatoes
1 4-ounce can diced green chiles
OR fresh, minced jalapeno and/or bell pepper, to taste
1/2 teaspoon celery seed
OPTIONAL sprinkle of garlic powder or one clove fresh garlic smashed
black pepper and salt to taste
2-5 tablespoons apple cider vinegar
2-4 tablespoons brown sugar
Combine all, and refrigerate overnight.
You can substitute one or more pickled jalapeno peppers for the canned diced green chiles. Wear gloves when working with fresh chiles. Remove the seeds and pith before mincing.
Adjust the brown sugar/vinegar mix to suit your taste.
1 large tomato, seeded, chopped
2/3 cup chopped red onion
1/2 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
1/2 to 1 jalapeño chili, seeded, minced
1 avocado, pitted, peeled, chopped
cilantro sprigs for garnish
1/3 cup minced red onion
1/2 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh mint leaves
1 teaspoon minced seeded fresh jalapeño (wear rubber gloves)
1 tablespoon fresh lime juice
2 teaspoons sugar, or to taste In a bowl, stir together the plums, onion, cilantro, mint, jalapeño, lime juice and sugar. Salt and pepper to taste.
3 tablespoons fresh lime juice
2-1/2 cups chopped peeled pitted mango
1-1/4 cups chopped red bell pepper
3/4 cup chopped red onion OR other sweet onion
1/3 cup chopped fresh cilantro
1 jalapeño chili, minced
salt and pepper to taste
1/2 cup finely chopped red onion
1/2 cup apricot-pineapple preserves
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1-1/2 tablespoons minced seeded jalapeño chili
OR 1/2 cup minced bell pepper
salt and pepper to taste Mix all ingredients in small bowl to blend. Season with salt and pepper. Can be made one day ahead. Cover and chill.
This can be made up to a day in advance and kept in the refrigerator. Should be rather crispy/chunky, not mush. Drain off any excess juice from the tomatoes before serving.
24 tomatoes, diced, slightly underripe
Combine the tomatoes, onion, peppers/jalapenos, cilantro, lime juice and salt