Viva Taco Buffet Recipe
Fresh Garden Salad with Assorted Dressings – Festive Jicama Salad – Taco Fixin’s: – Spicy Ground Beef & Chicken – Salsa & Pico De Gallo – Cheddar Cheese, Sour Cream, Guacamole, Lettuce, Tomatoes – Spanish Rice & Refried Beans – Flour Tortillas & Coconut Flan –
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Ingredients
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Fresh Garden Salad
Festive Jicama Salad
Taco Fixin’s
Spanish Rice & Refried Beans
Flour Tortillas
Coconut Flan
Method
Fresh Garden Salad
- 1
Prepare the Vegetables
Wash and chop the romaine lettuce, cherry tomatoes, cucumber, carrots, and red onion. Place them in a large bowl.
- 2
Make the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.
- 3
Toss the Salad
Pour the dressing over the salad and toss to combine.
Festive Jicama Salad
- 4
- 5
Taco Fixin’s
- 6
Cook the Meats
In a skillet, cook the ground beef and ground chicken over medium heat until browned. Drain excess fat.
- 7
Season the Meat
Add taco seasoning to the meat and mix well. Cook for an additional 5 minutes.
Spanish Rice & Refried Beans
- 8
Cook the Rice
In a saucepan, combine long grain rice and chicken broth. Bring to a boil, then simmer until rice is cooked.
- 9
Heat the Refried Beans
In a separate pot, heat the refried beans until warm.
Coconut Flan
- 10
Blend the Ingredients
In a blender, combine coconut milk, eggs, sugar, and vanilla extract. Blend until smooth.
- 11
Bake the Flan
Pour the mixture into a baking dish and bake in a water bath at 350°F for 60 minutes or until set.
