# What You Need:
→ Proteins
01 - 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
02 - 1.5 lbs ground beef
03 - 2 tbsp olive oil
04 - 1 packet (1 oz) taco seasoning, divided
05 - 1 can (15 oz) black beans, drained and rinsed
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - Salt and black pepper to taste
→ Tortillas
09 - 20 small corn tortillas
10 - 20 small flour tortillas
→ Fresh Toppings
11 - 2 cups shredded lettuce
12 - 2 cups diced tomatoes
13 - 1 cup diced red onion
14 - 1 cup chopped fresh cilantro
15 - 2 avocados, sliced or mashed
16 - 2 limes, cut into wedges
17 - 1 cup sliced fresh or pickled jalapeños
→ Cheeses and Sauces
18 - 2 cups shredded Mexican blend cheese
19 - 1 cup crumbled queso fresco
20 - 1 cup sour cream
21 - 1 cup salsa, mild and/or spicy
22 - 1 cup pico de gallo
→ Sides
23 - 2 cups Mexican rice
24 - 2 cups tortilla chips
# How to Make It:
01 - Cut chicken thighs into bite-sized pieces. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken with half the taco seasoning and cook 8 to 10 minutes until cooked through.
02 - In a separate large skillet, heat 1 tbsp olive oil over medium-high heat. Add ground beef, crumble while cooking, and cook until browned, about 8 minutes. Stir in remaining taco seasoning and 1/4 cup water, simmer for 2 minutes.
03 - In a small saucepan, combine drained black beans, ground cumin, smoked paprika, salt, and black pepper. Heat gently for 5 minutes, stirring occasionally.
04 - Stack tortillas and wrap in foil. Heat in a 350°F oven for 10 minutes until warm and pliable.
05 - Place lettuce, tomatoes, red onion, cilantro, avocado, lime wedges, jalapeños, Mexican blend cheese, queso fresco, sour cream, salsa, and pico de gallo in separate individual serving bowls.
06 - Cook Mexican rice according to package directions. Transfer tortilla chips to a large serving bowl.
07 - Arrange all cooked proteins, warmed tortillas, toppings, sauces, and sides in buffet-style layout, allowing guests to assemble their own tacos.
