# What You 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 fresh cilantro
15 - 2 avocados, sliced or mashed for guacamole
16 - 2 limes, cut into wedges
17 - 1 cup sliced jalapeños, fresh or pickled
→ Cheeses & 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
# Steps:
01 - Cut chicken thighs into bite-sized pieces. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and half the taco seasoning. Cook for 8 to 10 minutes until cooked through, stirring occasionally.
02 - In a separate large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ground beef and crumble as it cooks until browned, approximately 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 over low heat for 5 minutes, stirring occasionally.
04 - Stack tortillas and wrap tightly in aluminum foil. Heat in a 350°F oven for 10 minutes until warmed through.
05 - Place lettuce, tomatoes, red onion, cilantro, avocado or guacamole, lime wedges, jalapeños, both cheeses, sour cream, salsa, and pico de gallo each in separate bowls for guest assembly.
06 - Cook Mexican rice according to package directions. Transfer tortilla chips to a large serving bowl.
07 - Arrange all cooked proteins, warmed tortillas, fresh toppings, sauces, and sides in a buffet-style layout, enabling guests to build their own tacos according to preference.
