# What You'll Need:
→ Proteins
01 - 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces
02 - 1.5 pounds ground beef
03 - 2 tablespoons olive oil
04 - 1 packet (1 ounce) taco seasoning, divided
05 - 1 can (15 ounces) black beans, drained and rinsed
06 - 1 teaspoon ground cumin
07 - 1 teaspoon 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 cilantro
15 - 2 avocados, sliced or mashed for guacamole
16 - 2 limes, cut into wedges
17 - 1 cup sliced jalapeños, fresh or pickled
→ 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
# Directions:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared chicken pieces and half of the taco seasoning. Cook for 8 to 10 minutes, stirring occasionally, until fully cooked through and no longer pink inside.
02 - In a separate large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ground beef and break into small crumbles with a spoon. Cook for approximately 8 minutes until browned. Stir in the remaining taco seasoning and 1/4 cup water, then simmer for 2 minutes until the sauce thickens slightly.
03 - In a small saucepan, combine the drained black beans, ground cumin, smoked paprika, salt, and black pepper. Heat gently over medium heat for 5 minutes, stirring occasionally, until warmed through.
04 - Stack the corn and flour tortillas separately and wrap each stack tightly in aluminum foil. Place on a baking sheet and heat in a preheated 350°F oven for 10 minutes until warm and pliable.
05 - Transfer lettuce, tomatoes, red onion, cilantro, avocado, jalapeños, Mexican blend cheese, queso fresco, sour cream, salsa, and pico de gallo into individual serving bowls. Arrange lime wedges in a small dish.
06 - Prepare Mexican rice according to package directions. Pour tortilla chips into a large serving bowl.
07 - Arrange all proteins, warmed tortillas, fresh toppings, cheeses, sauces, and sides in a buffet-style setup, allowing guests to assemble their own tacos according to preference.
