March 25, 2010

Taco Bar with Taco's and Roll Ups

Our house hosts 3 teenagers and usually an extra teen or two so this size recipe that feeds about 10-12 people is perfect for a teenage group.
Taco Bar with Taco's and Roll Ups

2 lbs. ground beef or shredded chicken
Two packages of Taco seasoning
14 taco shells, hard
1 pkg. soft flour tortillas for soft taco's
4 c shredded cheddar or mixed cheese
½ head of iceberg lettuce chopped
2 tomatoes, chopped
15 ounces of chunky Picante sauce
1 large onion diced
16 oz. of sour cream
1 can chopped black olives
Sliced avocados

Cook ground beef in large skillet. Add Taco seasoning per package instructions. If using Chicken, cook tender, cool slightly and shred by hand using two forks to pull apart and then add taco mixes as per package directions (usually just 3/4 c water to each pound of meat). Place meat in crock pots to keep warm for serving. Arrange additional items on your buffet table for self-service.

Tortilla Roll Ups

Make at least 2-4 hours ahead.

8 Large Flour Tortillas
8 oz. cream cheese
8 oz. sour cream
8 green onions chopped
1 small can diced black olives or use 1/4 c green olives (your preference)
1/4 t garlic powder or 1 small clove fresh garlic, minced
16 ounces of salsa

Soften cream cheese. Mix cream cheese with sour cream, chopped green onions, olives and garlic. Spread on flour tortillas evenly avoiding three edges and rolling to the edge of one as your 'seam' to seal as you roll up. Roll up tightly in plastic wrap for at least two hours. Slice into coins. Arrange on platter.Print Friendly and PDF