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Quantities are based
on serving 10 people. Multiply for your expected guests.
2 lbs ground beef or shredded chicken
Two packages of Taco seasoning
14 taco shells, hard or soft
4 cups shredded cheese
½ head of iceberg lettuce chopped
15 ounces of chunky Picanta sauce (or 2 tomatoes chopped)
1 large onion chopped (use green onions if you prefer)
16 ounces of sour cream
1 can chopped black olives
Medium Taco Sauce
Cook ground beef in large skillet. Add Taco seasoning per package
instructions. If using Chicken, cook chicken whole. Let cool
slightly and shred by hand. Return to skillet and add taco seasoning
per package instructions). You may refrigerate the taco meat (or
chicken) until your party. To reheat, add water until you reach the
desired consistency.
Place meat in crock pots (on warm setting) for serving. Arrange
additional items on your buffet table. If your party will last
several hours, place the cold items (in bowls) in a larger bowl of
chopped ice.
Note: When preparing more than 3 times this recipe, use
a large sauce pan or soup kettle to allow you to stir the meat and
taco seasoning. |