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A taco bar is an easy and delicious way to feed a hungry crowd, and guests will love getting to build their tacos. With tons of tasty toppings to choose from, everyone can customize their taco to suit their tastes perfectly. Keep reading for everything you need to know about setting up the ultimate taco bar at home!. My other favorites are a 7-layer dip with tortilla chips, and I love a vodka.

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Add sliced red onion to a jar or bowl. In a pot set over high heat, combine ¼ cup rice vinegar, ½ cup water, 1 tablespoon sugar, 1 teaspoon salt, 1 teaspoon coriander, 1 whole clove, and ¼ teaspoon dried oregano. Bring the mixture to a boil, then remove from heat and pour over the red onions. Place a plate or jar on the onions to submerge.

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Instructions. Arrange refried beans, Mexican rice, fajita veggies, guacamole, pico de gallo and cotija cheese in small and medium bowls on large platter. Fill the rest of the platter with the cooked proteins, tortillas, cilantro, onions and lime wedges. Let each person assemble their own fajitas!

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Nov 14, 2020 - Explore Robin Agajanian-Neal's board "Mexican Bar Ideas" on Pinterest. See more ideas about mexican bar, bar design, mexican restaurant decor.

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Here's what we served for drink options. Tubs of ice with a variety of beer, soda--in cans and bottles to keep it easy. Wine--a variety of white and red. Coffee with Dulce de Leche -- I've always drunk my coffee black, but this combo is a new favorite for a dessert coffee--to die for! (link to recipe below) 4.

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Meat. Beans and rice. Side of veggies. Taco toppings — lay these out in the order that you would put them on a taco: Cheese, cheese, and more cheese. Shredded lettuce and diced tomato. Onion, cilantro, and jalapeños (I call these "the optionals") Salsa, sour cream, and guacamole (and any other sauces you like!

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Instructions. Preheat the oven to 400 degrees. Prepare 2 large baking sheets by lining with parchment paper. Place tortillas on the baking sheets. Top one half of each tortilla as desired and then fold in half. Place the sheet pan in the oven and bake for approximately 20 minutes or until crisp and golden.

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We're keeping it simple with these grilled shrimp to let the rest of your toppings shine. All you need is deveined raw shrimp, cumin, chile powder, lime zest, salt, and oil. Let the shrimp mixture stand at room temperature for about 15 minutes to soak in the spices before grilling. 18 of 40.

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Salsas. Scoop some into your tacos, and serve the rest with tortilla chips for dipping. Pico de Gallo. If making homemade salsa sounds intimidating, salsa fresca is a great place to start. Dice up tomatoes, onions, cilantro, and chiles, mix them together, and add a big squeeze of lime and a pinch of salt.

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Plain rice or slow cooker brown rice. Vegetarian Refried Beans. Cowboy Caviar. Hot Taco Dip. Bacon Quesadillas. 7 Layer Taco Dip. Nacho Cheese Dip (yes, the kind that comes in a can. It's not gourmet but it is always a hit). Individual bags of Fritos for "walking tacos" or make walking taco casserole.

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Instructions. In a large mixing bowl, add all salad ingredients and mix together. In another bowl, whisk together all the dressing ingredients. Add the dressing to the salad and toss gently. Coat the salad evenly with the dressing. Season with more salt and pepper if needed. Serve and enjoy!

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That's why today I've collected 15 of the web's best Mexican appetizers to share with you. And while a couple of these may be what you'd expect (Hello, Salsa and Queso. We can't live without you.), you'll love the wide variety of ideas in this list. Download a Taco Bar Cheatsheet to take the stress out of your next fiesta!

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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.

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Stir in minced garlic cloves and cook for 30 to 60 seconds more. 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.

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Preheat oven to 350 degrees. Spray a 9 x 9 inch baking pan or similiar sized casserole dish with cooking spray and set aside. In a large bowl, combine beans, cream cheese, Rotel, taco seasoning, and one cup of cheddar cheese. Mix to combine using a handheld mixer if necessary.

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Fish Tacos. Mexican Shredded Beef (and Tacos) Prawn Tacos (Shrimp) Ceviche. Lime Chicken (marinade - great for grilling!) Unforgettable Guac (doubles as dip and dolloping in tacos)- The secret to a great guacamole is starting with a paste made with onion, coriander/cilantro, jalapeño or serrano chilli, and salt.