In a medium saucepan, combine 1 cup of long grain rice and 2 cups of chicken broth. Stir in 2 tablespoons of taco seasoning. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until rice is tender and liquid is absorbed.

Prepare the Meats

In a skillet over medium heat, cook 1 pound of ground beef until fully browned, breaking it apart as it cooks. Drain excess fat. Season with salt and pepper to taste. In a separate skillet, heat 1 pound of shredded chicken until warmed through. You can season it with additional taco seasoning if desired.

Prepare the Beans

Open the cans of black beans and pinto beans. Rinse under cold water and drain.

Prepare Toppings

Scoop or prepare 1 cup of fresh guacamole, slice 1 cup of black olives, and open a bag of tortilla chips.

Warm Tortillas

Wrap soft flour tortillas in aluminum foil and place them in a preheated 350°F (175°C) oven for about 10 minutes until warm. Hard taco shells can be warmed in the oven for 5 minutes.

Assembly

Assemble Your Plate

On a serving platter, arrange the warm hard taco shells and soft tortillas. Provide bowls of seasoned rice, ground beef, shredded chicken, black beans, pinto beans, guacamole, black olives, tortilla chips, queso dip, and salsa for guests to build their own tacos.