# What you need:
→ Proteins
01 - 1.5 pounds boneless skinless chicken thighs
02 - 1.5 pounds ground beef
03 - 2 tablespoons olive oil
04 - 1 packet taco seasoning, divided
05 - 1 can 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
16 - 2 limes, cut into wedges
17 - 1 cup sliced jalapeños
→ 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
22 - 1 cup pico de gallo
→ Sides
23 - 2 cups Mexican rice
24 - 2 cups tortilla chips
# Directions:
01 - Cut chicken 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.
02 - In a separate skillet, heat 1 tablespoon olive oil over medium-high heat. Add ground beef and crumble while cooking 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 pepper. Heat gently for 5 minutes, stirring occasionally.
04 - Stack tortillas and wrap in aluminum foil. Heat in a 350°F oven for 10 minutes or until warm throughout.
05 - Place lettuce, tomatoes, red onion, cilantro, avocado, lime wedges, jalapeños, both cheeses, sour cream, salsa, and pico de gallo into individual serving bowls.
06 - Cook Mexican rice according to package directions. Transfer tortilla chips to a large serving bowl.
07 - Arrange all cooked proteins, warmed tortillas, prepared toppings, sauces, and sides in a buffet-style layout, allowing guests to build their own tacos.
